Description
A healthy, plant-based lentil meatloaf that’s delicious and satisfying, perfect for meat-lovers and vegans alike.
Ingredients
Scale
- 1 cup brown or green lentils
- 3 cups water
- 1 tablespoon olive oil
- 1 chopped onion
- 2 minced garlic cloves
- 1 grated carrot
- 1/2 cup rolled oats
- 2 tablespoons tomato paste
- 2 tablespoons soy sauce
- Spices (thyme, paprika, etc.)
Instructions
- Rinse lentils under cold water. In a pot, combine with water and bring to a boil. Reduce heat and simmer for 25 minutes until tender. Drain and let cool.
- Heat olive oil in a skillet over medium heat. Add onion, garlic, and carrot. Sauté for 5-7 minutes until soft.
- In a large bowl, combine cooked lentils, sautéed vegetables, oats, tomato paste, soy sauce, and spices. Mix well.
- Transfer mixture to a greased loaf pan or shape on a baking sheet.
- Preheat oven to 350°F (175°C). Bake for 30-35 minutes until firm and slightly crispy on edges.
- Allow to cool for 10 minutes before slicing.
Notes
Serve warm topped with ketchup or barbecue sauce. Pairs well with mashed potatoes or a side salad.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg
