Amazing Lentil Meatloaf
This lentil meatloaf is a hearty and flavorful dish that's perfect for a cozy dinner. It's packed with nutritious ingredients and topped with a delicious glaze.
Equipment
- Saucepan
- Mixing bowl
- loaf pan
Ingredients
For the Lentil Meatloaf
- 1 cup brown lentils
- 2 cups water
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 medium carrot, diced
- 1 stalk celery, diced
- ½ cup rolled oats
- ½ cup breadcrumbs (use gluten-free if needed)
- 2 tablespoons ground flaxseed
- ¼ cup water (for flax egg)
- 1 tablespoon soy sauce (or tamari)
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
For the Glaze
- ⅓ cup ketchup
- 1 tablespoon maple syrup
- 1 tablespoon balsamic vinegar
Instructions
- Preheat the oven to 350°F (175°C).
- In a saucepan, combine the lentils and 2 cups of water. Bring to a boil, then reduce heat and simmer for 20-25 minutes until lentils are tender. Drain any excess water.
- In a mixing bowl, combine the cooked lentils, olive oil, onion, garlic, carrot, celery, oats, breadcrumbs, flaxseed, ¼ cup water, soy sauce, tomato paste, thyme, smoked paprika, salt, and pepper. Mix until well combined.
- Transfer the mixture to a loaf pan and shape it into a loaf.
- In a small bowl, mix the glaze ingredients: ketchup, maple syrup, and balsamic vinegar. Spread the glaze over the top of the loaf.
- Bake in the preheated oven for 40-45 minutes. Let cool slightly before slicing.
Notes
Garnish with fresh parsley before serving if desired.