Lentil Loaf
This hearty lentil loaf is a delicious vegan spin on the classic meatloaf packed with protein-rich lentils, vegetables, and savory spices. Glazed with a tangy tomato topping, this plant-based centerpiece is perfect for holiday meals or a satisfying weeknight dinner.
A savory protein-packed vegan lentil loaf with a tangy sweet tomato glaze.
Nutrition per serving
Ingredients
Base
Binder
Vegetables
Seasoning
Glaze
Instructions
Saute the Vegetables
Heat a skillet over medium heat and saute the diced onion for 5 minutes until soft and translucent. Add the garlic and cook for 1 more minute until fragrant. Remove from heat and allow to cool slightly.
Make the Mixture
In a large mixing bowl, mash the cooked lentils with a fork or potato masher until about two-thirds of them are mashed. Add the sauteed vegetables, rolled oats, tomato paste, soy sauce, and smoked paprika. Mix until everything is well combined and holds together.
Shape and Glaze
Preheat the oven to 375 degrees Fahrenheit. Transfer the lentil mixture to a lined and greased 9-by-5 inch loaf pan, pressing down firmly and smoothing the top. Spread ketchup evenly over the top to create a glaze.
Bake and Rest
Bake for 45 to 50 minutes until the loaf is firm to the touch and the glaze is caramelized. Allow the lentil loaf to rest for 10 minutes before slicing to help it hold together cleanly.
Substitutions
Common mistakes
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