Lentil meatloaf is a fantastic meatless option that’s hearty, flavorful, and packed with protein. Here's a recipe for a delicious and satisfying lentil meatloaf:
Ingredients:
- For the Meatloaf:
- 1 cup dry brown or green lentils
- 2 1/2 cups water or vegetable broth
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 cup rolled oats
- 1 cup breadcrumbs (use gluten-free if needed)
- 2 tablespoons ground flaxseed mixed with 6 tablespoons water (flax egg)
- 1/4 cup soy sauce or tamari
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt and black pepper, to taste
- For the Glaze:
- 1/4 cup ketchup
- 1 tablespoon maple syrup or brown sugar
- 1 teaspoon apple cider vinegar
Instructions:
1. Cook the Lentils:
- Rinse the lentils under cold water. In a medium saucepan, combine lentils and water or vegetable broth. Bring to a boil, then reduce heat and simmer for about 20-25 minutes, or until lentils are tender. Drain any excess liquid and let the lentils cool slightly.
2. Prepare the Vegetables:
- While the lentils are cooking, heat olive oil in a large skillet over medium heat. Add the chopped onion, garlic, carrot, and celery. Sauté until the vegetables are tender and the onion is translucent, about 5-7 minutes.
3. Combine Ingredients:
- In a large mixing bowl, mash the cooked lentils with a fork or potato masher until they are mostly smooth with some chunks remaining.
- Add the sautéed vegetables, rolled oats, breadcrumbs, flax egg, soy sauce, tomato paste, dried thyme, basil, smoked paprika, ground cumin, salt, and black pepper. Mix everything together until well combined.
4. Form the Meatloaf:
- Preheat your oven to 375°F (190°C). Line a loaf pan with parchment paper or lightly grease it.
- Transfer the lentil mixture into the prepared loaf pan and press it down firmly.
5. Prepare the Glaze:
- In a small bowl, mix together ketchup, maple syrup (or brown sugar), and apple cider vinegar. Spread the glaze evenly over the top of the lentil loaf.
6. Bake the Meatloaf:
- Bake for 45-55 minutes, or until the loaf is firm and the glaze is caramelized. Let the meatloaf cool in the pan for about 10 minutes before slicing.
Tips:
- For a richer texture: You can blend half of the lentils into a puree before mixing them with the other ingredients. This will give the meatloaf a smoother, more cohesive texture.
- For added flavor: Consider adding chopped mushrooms or bell peppers to the vegetable mix.
- Make it ahead: The meatloaf can be made ahead and stored in the fridge for up to 3 days or frozen for up to 3 months.
Enjoy your lentil meatloaf as a hearty main dish with your favorite sides!
