Lentil Meatloaf Recipe
Plant – based loaf made with lentils, mushrooms and flax, tangy tomato brown sugar glaze, steamed broccoli and sweet potato fries.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Lentil Meatloaf Ingredients
Method
Lentil Meatloaf Directions
- 1
Prepare the Flax Egg
In a small bowl, mix the flaxseed meal with water. Let it sit for about 10 minutes until it thickens.
- 2
Cook the Lentils
Rinse the lentils and cook them in a pot with 3 cups of water. Bring to a boil, reduce heat, and simmer for about 20-25 minutes until tender. Drain any excess water.
- 3
Sauté Vegetables
In a large skillet, heat a tablespoon of olive oil over medium heat. Add onion, garlic, carrot, and celery. Sauté until softened, about 5-7 minutes. Add the chopped mushrooms and cook until they release moisture and soften.
- 4
Combine Ingredients
In a large bowl, combine the cooked lentils, sautéed vegetables, oats, soy sauce, ketchup, brown sugar, salt, black pepper, and the prepared flax egg. Mix well until fully combined.
- 5
Shape and Bake
Preheat the oven to 350°F (175°C). Transfer the mixture to a greased loaf pan, shaping it into a loaf. Bake for 45-50 minutes until firm and slightly browned on top.
- 6
Prepare Sweet Potato Fries
While the meatloaf is baking, toss the sweet potato fries in olive oil, salt, and pepper. Spread them on a baking sheet. Bake in the same oven for 25-30 minutes, flipping halfway through, until crispy.
- 7
Serve
Once the meatloaf is done, let it cool for a few minutes before slicing. Serve with steamed broccoli and sweet potato fries.
