Lentil Loaf (Vegan Meatloaf)

• 1 cup dried lentils, rinsed
• 1/2 cup breadcrumbs (gluten-free if needed)
• 1/2 cup chopped onion
• 1/4 cup chopped bell pepper
• 2 cloves garlic, minced
• 1/4 cup oat milk
• 2 tbsp tomato paste
• 2 tbsp soy sauce
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 1/2 tsp salt
• 2 tbsp olive oil
• 1 egg substitute (like flax egg or chia egg)

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a medium pot, cook lentils in boiling water until tender, about 20 minutes. Drain and set aside.
3. 3 In a skillet, heat olive oil over medium heat. Sauté onion, bell pepper, and garlic until softened.
4. 4 In a large bowl, combine cooked lentils, sautéed veggies, breadcrumbs, oat milk, tomato paste, soy sauce, smoked paprika, thyme, black pepper, salt, and egg substitute. Mix well.
5. 5 Shape mixture into a loaf and place in a greased loaf pan.
6. 6 Bake for 45 minutes or until the top is golden and crispy.
7. 7 Let it rest for 10 minutes before slicing.

Nutrition

Tips

• For extra flavor, brush the top of the loaf with BBQ sauce before baking.
• This loaf freezes beautifully for up to 3 months.
• Serve with your favorite sides for a complete meal.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave until warmed through.

Serving Suggestions

• Pair with roasted vegetables and a fresh green salad.
• Serve with a drizzle of tahini sauce for extra richness.

FAQ