Lentil and Mushroom Meatloaf
This Lentil and Mushroom Meatloaf transforms humble plant ingredients into a hearty vegetarian main dish with impressive texture and depth of flavor. The combination of earthy lentils, umami-rich mushrooms, and savory herbs creates a satisfying loaf that holds its shape when sliced, topped with a caramelized tomato glaze for that classic comfort food appeal.
Ingredients
For the Loaf
- 1 cup green or brown lentils rinsed and picked over
- 2 1/2 cups vegetable broth or water
- 2 tablespoons olive oil
- 1 large onion finely diced
- 3 cloves garlic minced
- 2 carrots finely diced
- 2 celery stalks finely diced
- 8 oz mushrooms cremini or white button, finely chopped
- 2 tablespoons tomato paste
- 2 tablespoons tamari or soy sauce
- 2 tablespoons ground flaxseed mixed with the 6 tablespoons water
- 1 cup old-fashioned rolled oats pulsed in food processor for finer texture
- 1/2 cup walnuts finely chopped
- 2 tablespoons nutritional yeast optional, for cheesy flavor
- 2 teaspoons dried thyme
- 1 teaspoon dried sage
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Glaze
- 1/3 cup ketchup
- 1 tablespoon maple syrup or brown sugar
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon garlic powder
Instructions
- Cook the lentils. In a medium saucepan, combine lentils and vegetable broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for about 25-30 minutes until lentils are tender but not mushy. Drain any excess liquid and set aside to cool.
- Preheat your oven to 375°F (190°C). Line a 9x5 inch loaf pan with parchment paper, leaving some overhang for easier removal.
- Prepare the flax "egg." In a small bowl, mix ground flaxseed with 6 tablespoons water. Let sit for at least 5 minutes to thicken.
- Sauté the vegetables. Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery with a pinch of salt. Sauté for about 5-7 minutes until softened. Add garlic and cook for another 30 seconds until fragrant.
- Add the mushrooms. Increase heat to medium-high and add chopped mushrooms. Cook for 5-8 minutes, stirring occasionally, until mushrooms have released their moisture and are beginning to brown.
- Build flavor. Stir in tomato paste, tamari, thyme, sage, smoked paprika, and rosemary. Cook for 2 minutes, stirring constantly. Remove from heat and let cool slightly.
- Process the lentils. Place cooked lentils in a large bowl and mash about half of them with a fork or potato masher, leaving some whole for texture.
- Combine everything. Add the vegetable mixture to the lentils along with the flax mixture, oats, walnuts, nutritional yeast (if using), salt, and pepper. Mix thoroughly until everything is well combined. The mixture should hold together when pressed.
- Form the loaf. Transfer the mixture to the prepared loaf pan, pressing it down firmly and smoothing the top with a spatula.
- Make the glaze. In a small bowl, whisk together all glaze ingredients until smooth. Spread evenly over the top of the loaf.
- Bake covered. Cover the loaf with aluminum foil and bake for 30 minutes.
- Bake uncovered. Remove the foil and bake for an additional 20-30 minutes until the top is set and the glaze is caramelized.
- Rest and serve. Let the loaf cool in the pan for at least 15-20 minutes before removing and slicing. This resting period is crucial for the loaf to firm up and hold its shape when sliced.
Notes
- Texture tip: The key to a firm, sliceable loaf is controlling the moisture. If your lentils seem very wet after cooking, spread them on a baking sheet and let them dry out a bit before proceeding.
- For the best texture, don't over-process the lentils—you want a combination of mashed and whole lentils for that meaty bite.
- Time-saving hack: Use pre-cooked lentils (about 2 1/2 cups) from the refrigerated section of the grocery store.
- If you prefer a smoother texture, pulse the entire mixture a few times in a food processor before pressing it into the loaf pan.
- Make-ahead option: Prepare the loaf up to 2 days in advance and refrigerate unbaked. Let come to room temperature for 30 minutes before baking.
- For a gluten-free version, use certified gluten-free oats and tamari instead of soy sauce.
- Leftover slices freeze well and make excellent sandwiches—think a vegetarian take on meatloaf sandwiches!
- Serving suggestion: This pairs perfectly with mashed potatoes and roasted vegetables for a complete comfort food meal.