Description
This hearty vegetarian meatloaf combines lentils, vegetables, and walnuts for a savory, protein-rich dish that satisfies the comfort food craving without meat. Perfect for a family dinner, it features a flavorful glaze of ketchup and BBQ sauce that caramelizes beautifully in the oven, making it both delicious and visually appealing.
Ingredients
Scale
Vegetables and Seasonings
- 1 tablespoon extra virgin olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 2 cups baby mushrooms, chopped
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Main Ingredients
- 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 and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper to prevent sticking and make for easy removal.
- Sauté Vegetables: In a large skillet, heat the olive oil over medium-high heat for about 1 minute. Add diced onion, minced garlic, diced carrot, and chopped mushrooms. Sauté until the mushrooms release their liquid, approximately 5 minutes. Stir in Italian seasoning, paprika, salt, and black pepper. Continue cooking for 3-5 more minutes until the liquid evaporates and mushrooms turn golden brown. Remove skillet from heat and allow mixture to cool for 5 minutes.
- Prepare Lentil Mixture: Pat the rinsed lentils dry with a paper towel to remove excess moisture. Transfer lentils, sautéed vegetable mixture, breadcrumbs, toasted walnuts, egg, and Worcestershire sauce into a food processor. Pulse the mixture until well combined but still textured, avoiding a fully pureed consistency.
- Form the Meatloaf: Transfer the lentil mixture into the prepared loaf pan. Press firmly to evenly distribute and compact the mixture.
- Bake the Meatloaf: Place the loaf pan in the preheated oven and bake for 35-40 minutes. The top should feel firm to the touch once done.
- Apply the Glaze and Finish Baking: In a small bowl, combine ketchup and BBQ sauce. Evenly spread this glaze over the baked meatloaf. Return to the oven and bake for an additional 10-15 minutes, allowing the glaze to caramelize on top.
- Cool and Serve: Remove the meatloaf from the oven and let it cool in the pan for 15 minutes. This resting time helps the loaf firm up and makes slicing easier. Slice and serve warm.
Notes
- To make this recipe vegan, substitute the egg with a flax egg or other egg replacer and use vegan Worcestershire and BBQ sauces.
- To toast walnuts, spread them on a baking sheet and bake at 350°F for 5-7 minutes until fragrant.
- Use parchment paper for easier removal, or lightly grease the loaf pan if parchment is unavailable.
- Leftover meatloaf can be refrigerated for up to 4 days or frozen for up to 2 months.
- Feel free to experiment with other nuts or seeds to customize texture and flavor.
