Ingredients
Scale
For the Meatloaf:
- 1 tbsp Olive Oil (or vegetable broth for oil-free sautéing)
- 1 large Yellow Onion, finely chopped (about 1.5 cups)
- 3–4 cloves Garlic, minced
- 8 oz (225g) Cremini Mushrooms, finely chopped (or pulsed in a food processor)
- 1 cup (190g) cooked Brown or Green Lentils (from ~1/2 cup dry, or one 15-oz can, rinsed and drained)
- 1 cup (90g) Rolled Oats (use certified gluten-free if needed)
- 1 cup (120g) Walnuts, finely chopped or pulsed (toasting optional but recommended)
- 1/2 cup (60g) Plain Breadcrumbs (optional, can use more oats)
- 1 Flax Egg (1 tbsp ground flaxseed mixed with 3 tbsp water, let sit for 5 minutes)
- 1/4 cup (60ml) Vegetable Broth or Water
- 3 tbsp Tamari or Soy Sauce (use tamari or coconut aminos for gluten-free)
- 2 tbsp Tomato Paste
- 2 tbsp Nutritional Yeast
- 1 tsp Dried Thyme
- 1/2 tsp Dried Sage (or Rubbed Sage)
- 1/2 tsp Smoked Paprika
- 1/2 tsp Black Pepper
- 1/4 tsp Salt (adjust to taste, especially if using salted broth/tamari)
For the Glaze:
- 1/2 cup (120ml) Ketchup
- 2 tbsp Maple Syrup (or brown sugar)
- 1 tbsp Balsamic Vinegar (or apple cider vinegar)
- 1 tsp Dijon Mustard
Instructions
- Prepare the Lentils (if needed): If using dry lentils, rinse ½ cup of brown or green lentils. Combine with 1.5 cups of water or vegetable broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 25-35 minutes, or until tender but not mushy. Drain any excess liquid very well. Let cool slightly. If using canned lentils, drain and rinse them thoroughly.
- Prepare the Flax Egg: In a small bowl, whisk together 1 tablespoon of ground flaxseed and 3 tablespoons of water. Set aside for at least 5 minutes to thicken into a gel.
- Sauté the Aromatics and Mushrooms: Heat the olive oil (or a splash of broth) in a large skillet or pot over medium heat. Add the finely chopped onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
- Cook the Mushrooms: Add the finely chopped mushrooms to the skillet. Cook, stirring occasionally, for 8-10 minutes. The mushrooms will initially release water; continue cooking until the water evaporates and the mushrooms are browned and significantly reduced in volume. This step is crucial for developing deep umami flavor.
- Combine Wet Base Ingredients: Stir the tomato paste, tamari (or soy sauce), dried thyme, dried sage, smoked paprika, black pepper, and salt into the mushroom mixture. Cook for 1-2 minutes, stirring constantly, to toast the spices and paste slightly. Remove from heat and let the mixture cool for a few minutes.
- Preheat Oven and Prepare Loaf Pan: Preheat your oven to 375°F (190°C). Lightly grease a standard 9×5 inch loaf pan or line it with parchment paper, leaving some overhang for easy removal.
- Process or Mash Lentils (Optional but Recommended): For a finer texture, you can lightly mash about half of the cooked lentils with a fork or pulse them a few times in a food processor. Be careful not to turn them into complete mush – you still want some texture.
- Combine All Loaf Ingredients: In a large mixing bowl, combine the cooked and slightly cooled mushroom/onion mixture, the cooked lentils (mashed and whole), rolled oats, chopped walnuts, breadcrumbs (if using), the prepared flax egg, vegetable broth (or water), and nutritional yeast.
- Mix Gently: Use a sturdy spoon or your hands (clean hands work best!) to mix everything together until just combined. Crucially, do not overmix. Overmixing can lead to a dense, tough loaf. Mix only until the ingredients are evenly distributed. The mixture should be moist but hold its shape when pressed together. If it seems too dry, add another tablespoon or two of vegetable broth or water. If it seems too wet, add a tablespoon more oats or breadcrumbs.
- Form the Loaf: Transfer the mixture to the prepared loaf pan. Press it down firmly and evenly into the pan, ensuring there are no large air pockets. Smooth the top with the back of a spoon or your hands.
- Prepare the Glaze: In a small bowl, whisk together the ketchup, maple syrup, balsamic vinegar, and Dijon mustard until smooth.
- First Bake: Place the loaf pan on a baking sheet (to catch any potential drips) and bake in the preheated oven for 30 minutes.
- Apply Glaze and Finish Baking: After 30 minutes, carefully remove the loaf pan from the oven. Spread about half of the glaze evenly over the top of the meatloaf. Return the pan to the oven and bake for another 20-30 minutes. Spread the remaining glaze over the top during the last 10 minutes of baking. The loaf is done when it’s firm to the touch, browned around the edges, and the glaze is bubbly and slightly caramelized. An internal thermometer should read around 190-200°F (88-93°C).
- Rest Before Slicing: This is a VERY IMPORTANT step! Let the vegan meatloaf rest in the loaf pan for at least 10-15 minutes before attempting to slice and serve. This allows the loaf to firm up further and helps it hold its shape when sliced. If you lined the pan with parchment paper, use the overhangs to carefully lift the loaf out onto a cutting board after resting.
- Serve: Slice thickly and serve hot.
Nutrition
- Serving Size: One Normal Portion
- Calories: 380-450