Vegan Lentil Meatloaf with Tomato Glaze
This vegan lentil meatloaf is loaded with spices and seasonings and topped with a homemade tomato glaze. It makes a perfect plant-based protein main entrée.
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Servings: servings
Ingredients
- 2 tablespoon olive oil
- 1 onion
- 1 carrot
- 2 garlic cloves
- 2 ½ cups cooked lentils
- 2 shallots
- ½ cup walnuts
- ¾ cup breadcrumbs
- 1 flaxseed egg 1 tablespoon flaxseed + 4 tablespoon water
- 1 tablespoon balsamic vinegar
- 2 tablespoon soy sauce
- ½ teaspoon garlic powder
- 1 teaspoon smoked paprika
- ¼ teaspoon cumin
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon ground pepper
- ½ teaspoon salt
Tomato Glaze
- 3 tablespoon tomato paste
- 1 tablespoon balsamic vinegar
- 2 tablespoon maple syrup
- ½ teaspoon sweet paprika
- ¼ teaspoon salt
Instructions
- Line a loaf pan with baking paper and set aside.
- Chop garlic cloves, onion, and carrot in very small pieces.
- Sauté garlic in a heated pan with olive oil until fragrant. Then add onion and carrot, and sauté for 4–5 minutes or until onion is translucent.
- Chop shallots and add it to the other vegetables. Cook for two more minutes.
- Place the cooked vegetables in a big bowl and add 2 cups of lentils (leaving ½ apart).
- Using a hand blender, process the vegetables into a smooth paste. Then add walnuts and blend again; this can be done with a food processor as well.
- Add all the spices, the rest of the lentils, breadcrumbs, flaxseed egg, olive oil, balsamic vinegar, soy sauce, and salt. Stir to combine.
- Transfer the mixture to the prepared loaf pan, pressing with a spoon to get a compact loaf.
- For the glaze, whisk all the ingredients and spread it with a spoon over the top of the loaf.
- Bake for 40 minutes at 350°F, or until golden brown on the edges.
Nutrition (Estimate per Serving)
Calories: 498kcalCarbohydrates: 72gProtein: 26gFat: 13gSaturated Fat: 2gSodium: 805mgPotassium: 1065mgFiber: 27gSugar: 11gVitamin A: 2115IUVitamin C: 8mgCalcium: 116mgIron: 8mg
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