Description
This hearty Vegetarian Meatloaf combines nutritious lentils, fresh vegetables, and crunchy walnuts to create a flavorful and satisfying plant-based alternative to traditional meatloaf. Coated with a tangy BBQ and ketchup glaze, it’s perfect for comforting family dinners and makes great leftovers.
Ingredients
Scale
Vegetable Mixture
- 1 tablespoon extra virgin olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 2 cups baby mushrooms, chopped
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Main Ingredients
- 1 (15 ounce) can lentils, rinsed and drained (or 1 ¾ cup homemade cooked lentils)
- 1 cup breadcrumbs
- 1 cup walnuts, toasted
- 1 large egg
- 1 tablespoon Worcestershire sauce
Glaze
- 2 tablespoons ketchup
- 2 tablespoons BBQ sauce (or 1 tablespoon Worcestershire for a thinner tangy glaze)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, ensuring it covers both the bottom and sides for easy removal.
- Sauté Vegetables: In a large skillet, heat the olive oil over medium-high heat for one minute. Add diced onion, minced garlic, diced carrot, and chopped mushrooms. Sauté until mushrooms release their liquid, about 5 minutes. Stir in Italian seasoning, paprika, salt, and pepper. Continue cooking for 3 to 5 minutes until most of the liquid evaporates and the mushrooms turn golden brown. Remove from heat and let cool for 5 minutes.
- Prepare Lentil Mixture: Pat the lentils dry using paper towels to remove excess moisture. In a food processor, combine the lentils, cooked vegetable mixture, breadcrumbs, toasted walnuts, egg, and Worcestershire sauce. Pulse the mixture until it is well combined but still retains some texture — do not over-puree.
- Shape the Loaf: Transfer the lentil mixture into the prepared loaf pan. Press the mixture firmly and evenly into the pan to form a compact loaf.
- Bake the Meatloaf: Bake the loaf in the preheated oven for 35 to 40 minutes until the top feels firm to the touch.
- Add Glaze and Final Bake: In a small bowl, whisk together ketchup and BBQ sauce to make the glaze. Spread this evenly over the partially baked meatloaf. Return to the oven and bake for an additional 10 to 15 minutes until the glaze is caramelized and slightly sticky.
- Cool Before Serving: Remove the meatloaf from the oven and allow it to cool in the pan for 15 minutes. This resting time helps the loaf firm up for clean slicing.
Notes
- For a gluten-free option, substitute gluten-free breadcrumbs or use ground oats instead.
- Use homemade lentils for better texture and flavor if possible.
- To make this vegan, replace the egg with a flax egg and use vegan Worcestershire sauce.
- To toast walnuts, spread them on a baking sheet and bake at 350°F for 5-7 minutes until fragrant.
- Leftovers keep well in the refrigerator for up to 4 days and freeze well for up to 3 months.
