Learn2Vibe

How to Make Savory Lentil and Nut Vegetarian Meatloaf

This Savory Lentil and Nut Vegetarian Meatloaf is a satisfying, protein-rich alternative to traditional meatloaf. Combining earthy lentils, crunchy nuts, and aromatic herbs, this dish delivers a delightful texture and robust flavor that will please both vegetarians and meat-eaters alike.

Create your own plan

Learn2Vibe AI

Online

AI

What do you want to cook?

Login or Sign Up Required

You need to be logged in to save this plan to your profile.

LoginSign Up

Recipe Details

Prep Time

25 minutes

Cook Time

50 minutes

Servings

6-8

Difficulty

Intermediate

Simple Summary

This hearty Vegetarian Meatloaf with Lentils and Nuts offers a delicious plant-based twist on a classic comfort food, packed with protein and flavor.

Recipe Details

  • Prep Time: 25 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 15 minutes
  • Servings: 6-8
  • Difficulty: Intermediate

Ingredients

  • 2 cups cooked green lentils
  • 1 cup mixed nuts (walnuts, almonds, cashews), finely chopped
  • 1 cup breadcrumbs
  • 1/2 cup rolled oats
  • 1 large onion, finely diced
  • 2 cloves garlic, minced
  • 2 celery stalks, finely chopped
  • 2 carrots, grated
  • 2 large eggs, beaten
  • 1/4 cup tomato paste
  • 2 tablespoons soy sauce
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste

For the glaze:

  • 1/4 cup ketchup
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon maple syrup

Instructions

  1. Preheat the oven to 375°F (190°C). Grease a 9x5-inch loaf pan with cooking spray.

  2. In a large skillet, heat olive oil over medium heat. Add onions, garlic, celery, and carrots. Sauté for 5-7 minutes until vegetables are soft.

  3. In a large mixing bowl, combine cooked lentils, chopped nuts, breadcrumbs, and oats.

  4. Add the sautéed vegetables, beaten eggs, tomato paste, soy sauce, thyme, rosemary, smoked paprika, salt, and pepper to the lentil mixture. Mix well until all ingredients are evenly distributed.

  5. Transfer the mixture to the prepared loaf pan, pressing it down firmly and shaping it into a loaf.

  6. In a small bowl, whisk together ketchup, balsamic vinegar, and maple syrup to make the glaze.

  7. Spread the glaze evenly over the top of the loaf.

  8. Bake for 45-50 minutes, or until the loaf is firm and the glaze is caramelized.

  9. Remove from the oven and let it cool in the pan for 10 minutes before slicing and serving.

Chef's Notes

  • For a gluten-free version, use gluten-free breadcrumbs and certified gluten-free oats.
  • You can substitute the eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water) for a vegan option.
  • Leftover meatloaf can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
  • For added flavor, try mixing in 1/4 cup of nutritional yeast or 1/2 cup of grated Parmesan cheese (if not vegan).

Nutritional Info

Per serving (based on 8 servings): Approximately 280 calories, 14g protein, 35g carbohydrates, 12g fat. This dish is high in fiber, vitamins A and C, and contains heart-healthy nuts rich in omega-3 fatty acids.

Serving Suggestions

Serve slices of this vegetarian meatloaf with mashed potatoes and steamed green beans for a classic comfort meal. It pairs well with a side salad or roasted vegetables. Leftovers make excellent sandwiches when sliced and served on whole grain bread with lettuce and tomato. For a complete vegetarian feast, consider serving with a quinoa pilaf and glazed carrots.