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Ultimate Vegetable Lentil Loaf

A hearty, flavorful plant-based twist on the classic meatloaf, made with lentils, vegetables, and a delicious glaze.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Plant-Based, Vegan
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup dry lentils (green/brown) Main structure of the loaf; green lentils preferred for texture.
  • 2.5 cups vegetable broth Opt for low-sodium for controlling saltiness.
  • 3 tablespoons flaxseed meal Binds the loaf together and adds nutty flavor.
  • 1/3 cup water Helps create a gel-like consistency with flaxseed meal.
  • 2 tablespoons olive oil For sautéing the veggies.
  • 3 cloves garlic (minced) Enhances flavor.
  • 1 small onion (finely diced) Adds sweetness and depth.
  • 1 small red bell pepper (finely diced) Bright and sweet.
  • 1 small carrot (finely diced or grated) For sweetness and color.
  • 1 rib celery (finely diced) Adds crunch.
  • 3/4 cup oats Helps achieve a rustic texture.
  • 1/2 cup oat flour or finely ground oats Binds the mixture.
  • 1 teaspoon dried thyme or Italian seasoning For enhancing flavors.
  • 1 teaspoon garlic powder Intensifies garlic flavor.
  • 1 teaspoon onion powder Adds savories.
  • 1/2 - 1 teaspoon cumin (optional) For warmth.
  • 1/4 - 1/2 teaspoon ground chipotle pepper (optional) For a smoky kick.
  • to taste cracked pepper & sea salt Essential for flavor.
For the glaze
  • 3 tablespoons organic ketchup For classic glaze.
  • 1 tablespoon apple cider vinegar or balsamic vinegar Adds acidity.
  • 1 tablespoon pure maple syrup Adds sweetness.

Method
 

Prepare lentils
  1. Rinse and combine lentils with vegetable broth in a large pot. Bring to a boil, reduce heat, and simmer for 35-40 minutes until tender. Allow to cool slightly.
Preheat oven
  1. Preheat your oven to 350°F (175°C).
Make flax egg
  1. In a small bowl, mix flaxseed meal with water and set aside for a few minutes to thicken.
Sauté vegetables
  1. In a pan, heat olive oil over medium heat. Add minced garlic, diced onion, red bell pepper, carrot, and celery. Sauté for 5 minutes until softened. Add spices in the last minute of sautéing.
Mash lentils
  1. Transfer 3/4 of the cooked lentils to a food processor and blend until smooth. You can mash them by hand if you prefer a chunkier texture.
Assemble loaf
  1. In a large bowl, combine blended lentils with sautéed vegetables, remaining lentils, oats, oat flour, and flax egg mixture. Mix well, and season with salt and pepper.
Prepare glaze
  1. In a separate bowl, whisk together ketchup, vinegar, and maple syrup until smooth.
Bake
  1. Transfer the mixture into a greased loaf pan, pressing down firmly. Spread the glaze on top and bake for 45-50 minutes or until the center is firm and set.
Cool, slice, and serve
  1. Once done, allow it to cool in the pan for about 10 minutes before slicing.

Notes

For a richer flavor, roast your vegetables instead of sautéing them. If the mixture seems too wet, add extra oat flour. Check for doneness at 40 minutes.