Vegan Glazed Meatloaf
This vegan meatloaf is hearty, full of flavor, and perfect for a budget-friendly, plant-based meal. The combination of lentils, oats, and vegetables provides protein and fiber, making it both filling and nutritious.
Equipment
- Nonstick Meatloaf Pan with Drip Tray
- Mixing Bowl
Ingredients
- 1 cup cooked lentils or 1 can lentils, drained and rinsed
- 1 cup rolled oats acts as a binder and adds texture
- 1/2 cup breadcrumbs can use stale bread processed into crumbs
- 1 medium carrot grated
- 1/2 onion finely chopped
- 2 cloves garlic minced
- 2 tbsp tomato paste
- 1 tbsp soy sauce adds umami flavor
- 1/2 tsp smoked paprika
- 1/2 tsp dried thyme
- Salt and pepper to taste
- 1/4 cup water or vegetable broth for moisture
Topping:
- 1/4 cup ketchup or tomato sauce
- 1 tbsp maple syrup or brown sugar
- 1 tsp mustard optional for tanginess
Instructions
- Preheat the oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- Cook lentils according to package instructions if using dried lentils. Drain and let cool.
- Mix the ingredients: In a large mixing bowl, combine lentils, oats, breadcrumbs, grated carrot, chopped onion, minced garlic, tomato paste, soy sauce, smoked paprika, thyme, salt, and pepper. Add water or vegetable broth and mix until well combined. The mixture should be moist but hold together.
- Shape the loaf: Press the mixture into the prepared loaf pan, smoothing out the top.
- Prepare the topping: In a small bowl, mix ketchup, maple syrup (or brown sugar), and mustard. Spread the topping evenly over the loaf.
- Bake for 45-50 minutes or until firm and golden brown on top.
- Cool and serve: Let the loaf cool for about 10 minutes before slicing. Serve with a side of mashed potatoes or steamed vegetables for a complete meal.