Ingredients

1 cup brown lentils (Substitution: use green lentils; avoid red lentils due to their mushy texture)

2 cups water

2 tablespoons olive oil (Substitution: any neutral oil or plant-based butter)

1 onion, chopped

2 cloves garlic, minced (Substitution: 1/4 tsp garlic powder per clove)

1 carrot, diced (Substitution: parsnip or bell pepper)

1 celery stalk, diced (Substitution: leeks or additional carrots)

1 cup rolled oats (Substitution: instant oats or gluten-free breadcrumbs)

1/2 cup breadcrumbs (Substitution: gluten-free breadcrumbs for gluten sensitivity)

1 flax egg (Prep note: mix 2 tbsp ground flaxseed with 1/4 cup water)

2 tablespoons soy sauce (Substitution: tamari or coconut aminos for gluten-free option)

2 tablespoons tomato paste

1 teaspoon dried thyme (Substitution: oregano or Italian seasoning)

1 teaspoon smoked paprika (Substitution: regular paprika)

Salt and pepper, to taste

1/2 cup ketchup (Substitution: BBQ sauce for a smoky twist)

2 tablespoons maple syrup (Substitution: agave syrup or brown sugar)

1 tablespoon balsamic vinegar (Substitution: apple cider vinegar)

Instructions

Step 1: In a medium saucepan, bring the brown lentils and water to a boil. Reduce heat and simmer for 25-30 minutes until lentils are tender but not mushy. Drain any excess water.

Step 2: Heat olive oil in a skillet over medium heat. Add chopped onion, minced garlic, diced carrot, and celery. Sauté for 5-7 minutes until vegetables are soft and fragrant.

Step 3: In a large mixing bowl, mash the cooked lentils. Add the sautéed vegetables, rolled oats, breadcrumbs, flax egg, soy sauce, tomato paste, dried thyme, smoked paprika, salt, and pepper. Mix thoroughly until combined.

Step 4: Shape the mixture into a loaf and place it in a lined loaf pan.

Step 5: In a small bowl, whisk together ketchup, maple syrup, and balsamic vinegar until smooth. Spread the glaze evenly over the top of the lentil loaf.

Step 6: Preheat the oven to 375°F (190°C). Bake the loaf for 45-50 minutes until golden brown and firm to the touch. Let it cool slightly before slicing.

Tips & Variations

For a gluten-free version, substitute regular breadcrumbs with gluten-free breadcrumbs or use crushed nuts.

Adding chopped mushrooms can enhance the umami flavor and moisture.

Use fresh herbs like parsley or rosemary for added freshness and aroma.

If you prefer a spicier loaf, add a pinch of cayenne pepper or chili flakes.

The glaze can be swapped out for BBQ sauce for a smoky touch or made without sweeteners for a tangier finish.

Storage

Store leftover lentil meatloaf covered in the refrigerator for up to 4 days. Reheat slices gently in the microwave or oven until warmed through. For longer storage, freeze individual slices wrapped tightly in plastic wrap and foil for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I make this lentil meatloaf ahead of time?

Yes, you can prepare the loaf mixture in advance and refrigerate it for up to 24 hours before baking. This can help the flavors meld together better.

What can I use instead of a flax egg?

If you don’t have flaxseed, you can substitute with a chia egg (1 tablespoon chia seeds mixed with 3 tablespoons water) or use a regular egg if you are not keeping it vegan.