Ingredients
- Lentils: 1 cup of dried brown or green lentils. These form the hearty base of our meatloaf, providing protein and a lovely texture. Brown or green lentils hold their shape well, making them ideal for this recipe.
- Mushrooms: 1 pound of cremini or button mushrooms, finely chopped. Mushrooms bring an earthy umami flavor and contribute to the “meaty” texture we’re aiming for.
- Onion: 1 medium yellow onion, finely diced. Onions are essential for building flavor and adding sweetness.
- Garlic: 3-4 cloves of garlic, minced. Garlic adds a pungent, savory depth that complements the mushrooms and lentils perfectly.
- Vegetable Broth: 2 cups of vegetable broth (low sodium preferred). This is used to cook the lentils and adds moisture to the meatloaf.
- Gluten-Free Breadcrumbs or Rolled Oats: 1 cup of gluten-free breadcrumbs or rolled oats (certified gluten-free if necessary). These act as a binder, helping to hold the meatloaf together and absorb excess moisture. For a finer texture, breadcrumbs are great, while rolled oats add a slightly chewier texture and more fiber.
- Flaxseed Meal: 2 tablespoons of flaxseed meal mixed with 6 tablespoons of water (flax egg). This is our vegan egg replacement. Flaxseed meal, when mixed with water, creates a gel-like consistency that acts as a binder and adds moisture.
- Tomato Paste: 2 tablespoons of tomato paste. Tomato paste adds a concentrated umami flavor and a touch of acidity that balances the richness of the mushrooms and lentils.
- Soy Sauce or Tamari (Gluten-Free): 2 tablespoons of soy sauce or tamari (use tamari for gluten-free). Soy sauce or tamari enhances the savory flavors and adds depth to the meatloaf.
- Dried Thyme: 1 teaspoon of dried thyme. Thyme brings a warm, earthy, and slightly lemony flavor that complements the mushrooms and lentils beautifully.
- Dried Rosemary: 1 teaspoon of dried rosemary, finely chopped. Rosemary adds a piney, aromatic, and slightly peppery note that enhances the overall flavor profile.
- Smoked Paprika: 1 teaspoon of smoked paprika. Smoked paprika adds a wonderful smoky depth that mimics the flavor often associated with traditional meatloaf.
- Salt and Black Pepper: To taste. Seasoning is crucial! Don’t be shy with salt and pepper to bring out all the flavors.
- Olive Oil: 2 tablespoons of olive oil. Used for sautéing the vegetables.
- Optional Glaze: For a classic meatloaf glaze, you can use a mixture of ketchup, brown sugar, and apple cider vinegar. (See “How to Serve” section for glaze options).
Instructions
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a standard loaf pan (approximately 9×5 inches) with olive oil or cooking spray. This will prevent the meatloaf from sticking and ensure easy removal after baking.
- Cook the Lentils: Rinse the lentils thoroughly under cold water in a fine-mesh sieve. This removes any debris and ensures cleaner flavor. In a medium saucepan, combine the rinsed lentils with 2 cups of vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender but not mushy. You want them cooked through but still holding their shape slightly. Drain any excess liquid and set aside to cool slightly.
- Prepare Flax Egg: In a small bowl, whisk together 2 tablespoons of flaxseed meal with 6 tablespoons of water. Let this mixture sit for about 5-10 minutes to thicken and form a gel-like consistency, resembling an egg. This is your vegan binder.
- Sauté Aromatics: While the lentils are cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook for 5-7 minutes, or until softened and translucent. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
- Sauté Mushrooms: Add the finely chopped mushrooms to the skillet with the onions and garlic. Cook for 8-10 minutes, or until the mushrooms have released their moisture and are nicely browned and softened. Stir occasionally to ensure even cooking. Browning the mushrooms is key for developing deep flavor.
- Combine Ingredients: In a large mixing bowl, combine the cooked lentils, sautéed onion, garlic, and mushrooms. Add the gluten-free breadcrumbs or rolled oats, flax egg, tomato paste, soy sauce or tamari, dried thyme, dried rosemary, smoked paprika, salt, and black pepper.
- Mix Thoroughly: Use your hands or a large spoon to thoroughly mix all the ingredients until everything is evenly combined. Ensure the flax egg and breadcrumbs are well distributed to bind the mixture properly. The mixture should be moist but not overly wet, and it should hold together when pressed.
- Shape the Meatloaf: Transfer the meatloaf mixture to the prepared loaf pan. Gently press the mixture into the pan, ensuring it’s evenly distributed and slightly compacted. You can shape the top into a slight dome for a classic meatloaf look.
- Bake the Meatloaf: Bake in the preheated oven for 50-60 minutes, or until the meatloaf is firm to the touch and lightly browned on top. If you are using a glaze, now is the time to add it (see glaze options in “How to Serve” section).
- Add Glaze (Optional): If using a glaze, remove the meatloaf from the oven after about 40-45 minutes of baking. Brush the glaze evenly over the top of the meatloaf. Return to the oven and bake for the remaining 10-15 minutes, or until the glaze is set and slightly caramelized.
- Rest Before Slicing: Once baked, remove the meatloaf from the oven and let it rest in the loaf pan for at least 10-15 minutes before slicing and serving. This resting time allows the meatloaf to firm up and makes it easier to slice without crumbling.
- Serve and Enjoy: Carefully remove the vegan lentil mushroom meatloaf from the loaf pan. Slice into thick slices and serve hot with your favorite sides (see “How to Serve” section for ideas).
Nutrition
- Serving Size: one normal portion
- Calories: 250-30
- Fat: 8-12 grams
- Carbohydrates: 30-35 grams
- Fiber: Fiber: 8-10 grams
- Protein: 12-15 grams