Oh, where do I even begin with this recipe? The **Best Ever Vegan Lentil Meatloaf** is not just a meal; it’s a culinary hug that warms your soul! I first stumbled upon a lentil meatloaf at a potluck. Honestly, I was a bit skeptical at first. Meatloaf? In a vegan version? But once I took a bite, my taste buds did a happy dance, and I knew I had to recreate it at home.
This lentil meatloaf has not only won my heart, but it’s also become a staple in my kitchen. I remember the first time I made it for my family; they were all so curious about this “mysterious” dish. After one slice, I was met with silence and then the sounds of forks clinking as they went back for seconds. It’s hearty, satisfying, and packed with flavors that explode in your mouth! Plus, it’s a fantastic way to sneak in those veggies without anyone batting an eye.
What’s in The Best Ever Vegan Lentil Meatloaf?
Let’s talk about what makes this dish so special! Here’s a little rundown of the ingredients you’ll need and why they’re all so fabulous:
Green or Brown Lentils: These little legumes are the star of the show! They provide protein and a lovely texture. I usually go for green lentils—they hold their shape beautifully after cooking.
Vegetable Broth or Water: This is what you’ll cook your lentils in. Vegetable broth adds an extra layer of flavor, so I prefer it over plain water any day.
Rolled Oats: Oats act as the binder in this recipe, helping everything stick together while adding a wholesome texture. I recommend using quick oats for a smoother consistency.
Grated Carrots: Oh, the sweetness and nutrition! Carrots not only contribute to the meatloaf’s moisture but also add a pop of color.
Onion and Garlic: These aromatics bring a savory depth that makes every bite feel comforting. Pro tip: the finer you chop the onion, the more they blend into the loaf.
Celery: For a little crunch and a fresh, earthy flavor that keeps things interesting.
Soy Sauce or Tamari: This is where you get that umami kick! Tamari is great if you’re making this gluten-free.
Tomato Paste: Adds a rich tanginess that you just can’t resist.
Balsamic Vinegar: A splash of acidity to balance out the flavors beautifully.
Dried Thyme and Oregano: These herbs add an aromatic, earthy flavor. Perfect for that homey taste.
Smoked Paprika: If you’re feeling adventurous, this will add a nice smoky depth to your meatloaf.
Ketchup: This is for the topping, and it caramelizes nicely, giving your lentil loaf that marvelous finish.
Fresh Parsley: Just for garnish, but it adds a fresh touch that makes everything look beautiful!
Is The Best Ever Vegan Lentil Meatloaf Good for You?
Most definitely! This lentil meatloaf is a powerhouse of nutrients, and here’s why:
Lentils: They are an excellent source of plant-based protein and fiber, which helps keep you full and satisfied. They’re also rich in iron and folate!
Carrots: Packed with vitamin A and antioxidants that support eye health and boost your immune system.
Oats: They provide heart-healthy fiber which is great for your digestion and helps lower cholesterol.
Veggies in general: With the onion, garlic, and celery, you’re not just getting flavor; you’re loading up on vitamins and minerals!
Just a note to consider: while this meatloaf is packed with nutrition, it’s always a good idea to watch portion sizes, especially with the sodium content from soy sauce or ketchup.
Ingredients
– 1 cup green or brown lentils, rinsed
– 2 1/2 cups vegetable broth or water
– 1 cup rolled oats
– 1 cup grated carrots (about 2 medium carrots)
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup finely chopped celery
– 1/4 cup soy sauce or tamari (for gluten-free)
– 2 tbsp tomato paste
– 1 tbsp balsamic vinegar
– 1 tsp dried thyme
– 1 tsp dried oregano
– 1/2 tsp smoked paprika (optional)
– Salt and pepper to taste
– 1/2 cup ketchup, for topping
– Fresh parsley, for garnish (optional)
This recipe serves about 6 people, depending on how hungry everyone is!
How to Make The Best Ever Vegan Lentil Meatloaf?
1. Preheat your oven to 350°F (175°C) and lightly grease a loaf pan.
2. In a medium saucepan, combine the lentils and vegetable broth (or water). Bring to a boil, then reduce to a simmer and cook for about 20 to 25 minutes, or until lentils are tender and most of the liquid is absorbed. Drain any excess liquid if necessary.
3. In a large mixing bowl, combine the cooked lentils, rolled oats, grated carrots, chopped onion, minced garlic, and chopped celery.
4. In a smaller bowl, whisk together the soy sauce, tomato paste, balsamic vinegar, dried thyme, dried oregano, smoked paprika (if using), salt, and pepper.
5. Pour the wet ingredients over the lentil mixture and mix thoroughly until all the ingredients are well combined.
6. Transfer the mixture to the prepared loaf pan, pressing it down firmly to compact it.
7. Spread the ketchup evenly over the top of the loaf.
8. Bake in the preheated oven for 45-50 minutes, or until the edges are slightly crispy and the top is caramelized.
9. Once cooked, let the lentil meatloaf cool for about 10 minutes before slicing.
10. Serve warm, garnished with fresh parsley if desired. Enjoy your vegan lentil meatloaf!
Delicious Tweaks and Serving Suggestions
If you want to jazz it up a bit, you can add some chopped walnuts or pecans for extra crunch! You can also swap out the veggies; bell peppers or zucchini would blend in beautifully too. Serving this meatloaf with a side of mashed potatoes or a hearty salad takes it to the next level.
So, my friends, if you haven’t tried making lentil meatloaf yet, I highly encourage you to give it a shot! It’s the kind of cozy meal that’s sure to create wonderful memories in your kitchen, just like it did in mine. Please let me know how it turns out for you, and as always, happy cooking!
