Description
This Amazing Lentil Meatloaf is hearty, smoky-sweet, and perfectly sliceable with a tangy maple-ketchup glaze. Made with brown lentils, vegetables, oats, and savory seasonings, it’s a comforting plant-based dinner that’s budget-friendly, meal-prep friendly, and family-approved.
Ingredients
For the Lentil Meatloaf
1 cup brown lentils
2 cups water
1 tablespoon olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1 medium carrot, diced
1 stalk celery, diced
1/2 cup rolled oats
1/2 cup breadcrumbs (use gluten-free if needed)
2 tablespoons ground flaxseed
1/4 cup water (for flax egg)
1 tablespoon soy sauce (or tamari)
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon smoked paprika
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper
For the Glaze
1/3 cup ketchup
1 tablespoon maple syrup
1 tablespoon balsamic vinegar
Optional garnish: Fresh parsley, chopped
Instructions
Cook the Lentils:
In a medium saucepan, combine lentils and water. Bring to a boil, then reduce to a simmer. Cook for 25–30 minutes until tender. Drain excess water and set aside.Prepare Flax Egg:
In a small bowl, mix ground flaxseed and 1/4 cup water. Let sit for 5–10 minutes until thickened.Sauté Vegetables:
Heat olive oil in a skillet over medium heat. Add onion, garlic, carrot, and celery. Sauté for 5–7 minutes until softened and fragrant.Mix the Meatloaf:
In a large bowl, mash lentils slightly with a fork, leaving some texture. Add sautéed vegetables, oats, breadcrumbs, flax egg, soy sauce, tomato paste, thyme, smoked paprika, salt, and pepper. Mix until fully combined.Shape the Loaf:
Press mixture firmly into a parchment-lined loaf pan and smooth the top.Prepare the Glaze:
In a small bowl, whisk together ketchup, maple syrup, and balsamic vinegar. Spread evenly over the loaf.Bake:
Preheat oven to 375°F (190°C). Bake for 45–50 minutes, until golden and firm.Rest & Serve:
Let rest for 10–15 minutes before slicing. Garnish with parsley if desired.
Notes
For a firmer texture, add 1–2 extra tablespoons oats if mixture feels too wet.
Green lentils can be substituted for brown lentils. Avoid red lentils as they become too soft.
Store leftovers in an airtight container in the fridge for up to 5 days.
Freeze sliced portions for up to 3 months.
To make gluten-free, use gluten-free breadcrumbs and tamari instead of soy sauce.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 loaf)
- Calories: 230 kcal
- Sugar: 6 g
- Sodium: 380 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 0 mg