Vegan Meatloaf Recipe (Lentil Loaf)
Total Time
1 hour and 20 minutes
Prep Time
40 minutes
Cook Time
40 minutes
Rating
5 out of 5 stars
(9)
Ingredients
8 servings
- 1/2 cup lentils, brown or green
- 1/2 cup quinoa
- 2 1/2 cups water, or veggie broth
- 3 large garlic cloves, whole
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1/2 teaspoon salt
- 3 tablespoons ground flaxseeds
- 1 cup walnuts, toasted and chopped
- 1 tablespoon extra virgin olive oil
- 1 cup carrot, grated
- 1 medium onion, diced small
- 2 ribs celery, diced small
- 2 tablespoons tomato paste
- 1 1/2 tablespoons soy sauce or tamari (I used low sodium)
- 1 tablespoon Dijon mustard or stoneground mustard
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon black pepper
- 1/4 cup fresh parsley
- 2 tablespoons fresh rosemary
- 1/2-1 teaspoon salt (adjust to taste- I like 1 teaspoon)
- 3 tablespoons tomato paste
- 2 tablespoons water
- 2 tablespoons balsamic vinegar
- 2 tablespoons maple syrup
- 1/2 teaspoon sriracha or gochugaru (optional)
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
How would you rate this recipe?
Preparation
Step 1
Cook the lentils and quinoa
Step 2
Add lentils and water to a pot and bring to a boil, turn down and simmer for 5 minutes. Add quinoa, garlic cloves, bay leaf, thyme, sage and salt. Cover with a lid for 20 minutes until lentils are soft and liquid is absorbed. Add flax seeds while still hot, thoroughly mixing in and smashing the garlic cloves into the mixture, and roughly mashing the lentils.
Step 3
Toast the walnuts at 325 for 8-10 minutes or until they smell toasty, cool and chop fine but with some texture. You can use a food processor to pulse until you achieve a coarse texture.
Step 4
Saute the veggies
Step 5
Saute carrots, onion, and celery in olive oil for 5 minutes until soft.
Step 6
Combine the lentil loaf
Step 7
In a large bowl, mix tomato paste, soy sauce, Dijon mustard, balsamic vinegar, black pepper, parsley, rosemary, and salt until thoroughly combined. Add in the toasted, chopped walnuts, sauteed veggies, and lentil mixture.
Step 8
Make the glaze
Step 9
In a small bowl, mix tomato paste, water, balsamic vinegar, maple syrup, sriracha, onion powder, and salt. Whisk until smooth.
Step 10
Assemble
Step 11
Line a 9×5-inch loaf pan with parchment paper (extending a few inches over the edge of the pan) and oil the uncovered sides. Spread a few tablespoons of glaze on the bottom. Firmly press the lentil mixture into the pan to help it stick together. TIP: You can prepare this stage up to 2 days in advance, the flavors really marry and improve if left to sit overnight, it will also stick together better. Before baking spread the remaining glaze evenly over the top of the loaf.
Step 12
Bake
Step 13
in a preheated oven at 375°F for 20 minutes covered and 15 minutes uncovered. Let rest for at least 15 minutes before removing from the pan. See tips in notes.
Step 14
Save recipe for the next time?
