Description
This Vegetarian Meatloaf combines hearty lentils, sautéed vegetables, and crunchy walnuts for a satisfying and flavorful plant-based main dish. Baked to perfection and topped with a tangy ketchup and BBQ glaze, it’s a comforting recipe perfect for family dinners or meal prep.
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
Seasoning & Mix-Ins
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 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 sauce for a thinner tangy glaze)
Instructions
- Preheat Oven: Preheat the oven to 350°F (177°C) and line a 9×5-inch loaf pan with parchment paper to prevent sticking and ensure easy removal.
- Sauté Vegetables: Heat olive oil in a large skillet over medium-high heat for one minute. Add diced onion, minced garlic, diced carrot, and chopped mushrooms. Sauté until mushrooms release their liquid and most of it evaporates, about 5 minutes, then add Italian seasoning, paprika, salt, and pepper. Continue cooking for another 3-5 minutes until mushrooms turn golden brown. Remove from heat and let cool for 5 minutes.
- Prepare Lentil Mixture: Pat lentils dry with a paper towel to reduce moisture. In a food processor, combine lentils, the cooled sautéed vegetable mixture, breadcrumbs, toasted walnuts, egg, and Worcestershire sauce. Pulse the mixture several times until ingredients are well incorporated but not pureed, maintaining some texture.
- Form Meatloaf: Transfer the lentil mixture into the parchment-lined loaf pan. Press the mixture firmly and evenly into the pan using your hands or a spatula.
- Bake Meatloaf: Place the loaf pan in the oven and bake for 35-40 minutes until the top feels firm to the touch.
- Apply Glaze: While the meatloaf bakes, whisk together ketchup and BBQ sauce in a small bowl. After the initial baking, spread the glaze evenly over the top of the meatloaf.
- Finish Baking: Return the glazed meatloaf to the oven and bake for an additional 10-15 minutes until the glaze caramelizes and becomes slightly sticky.
- Cool and Serve: Remove the meatloaf from the oven and let it cool in the pan for 15 minutes to allow it to firm up before slicing and serving.
Notes
- Make sure to pat lentils dry to avoid a soggy meatloaf.
- Toast walnuts beforehand for added depth and crunchy texture.
- For a vegan option, replace the egg with a flax egg and use a vegan Worcestershire sauce.
- The glaze combo can be adjusted according to preference—more BBQ for sweeter tanginess or more ketchup for a sharper flavor.
- Allow the meatloaf to rest after baking; this helps it hold together when sliced.
