This WFPB Easy Lentil ‘Meatloaf’ tastes amazing, and it’s high on protein and packed full of veggies and goodness that you won’t even know are there.
it’s super easy to make, and it can be used for picnics, packed for lunch for work, or for a wholesome dinner with a side of potatoes and green beans with a bit of naughty gravy maybe?
I really don’t. It’s been a while and I never liked meatloaf when I was a kid. In fact, I didn’t think other people liked meatloaf. I just thought it was one of those items we all had traumatic school cafeteria memories of. Apparently, I was wrong because all I’ve been hearing lately is meatloaf praise.
So I decided to give a vegan twist on the classical meatloaf.
Obviously, lentils would be a diversion from normal meatloaf, but I’m totally fine with that. I also realized as I was browsing meatloaf recipes that most are topped with ketchup, which didn’t sound very appealing to me, so I went with a BBQ sauce, COS WHY NOT 😀
Despite being made of lentils and vegetables, this lentil meatloaf comes very close in taste to the real thing.
Not only does it have the texture and flavor, but this vegan meatloaf with lentils is loaded with vegetables and high fiber lentils to make it much better than the classical meat version. And obviously – NO CRUELTY!
2. Suitable for Whole Food Plant-Based Diet
5. Filling and HEALTHY!
Now, the recipe is simple – Pulse everything in the food processor. But whatever you do, don’t let it start blending and walk away. Your mixture will turn to mush and you’ll end up with a sad, mushy faux meatloaf!!!!!
I would also recommend blending it batches, as some of the vegetables might not blend well with the rest of the stuff if you don’t do it in batches.
Do let me know how you found this WFPB Easy Lentil ‘Meatloaf’ if you try it though! And if there was anything you tried or something that worked better…Do drop me a comment below, or you can find me/message me directly on Instagram, Pinterest, YouTube, or Facebook! I love seeing what my lovely readers think of my recipes!
WFPB Easy Lentil 'Meatloaf'
- 2 cups/150g cooked brown lentils or canned, and drained
- 1 white or yellow onion diced
- 1 large carrot diced (about 1/4 cup)
- 2 stalks celery diced (about 1/4 cup)
- 1/2 red pepper diced
- 1 1/4 cup/100g of chopped mushrooms
- 2 cloves galirc minced
- 1 tablespoon of dried thyme
- 1 tablespoon mixed dried herbs
- 2 Tablespoons tomato paste
- 1 Tablespoon bbq sauce of choice
- 1 Tablespoon Dijon mustard
- 2 Tablespoons flaxseed meal
- 1 Tablespoon fresh parsley chopped
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup/90g quick oats
- 2 tbsp chia seeds
- Extra bbq sauce for the top after cooking
- Pre-heat oven to 350F/180c.
- Chop onion, celery, mushrooms, red pepper, and carrot (diced).
- In a large skillet, cook ( cook the veg in water, or broth for WFPB option) onion, garlic, mushrooms, carrots and celery, thyme, mixed herbs, and salt and pepper until browned. (You may use a little vegetable broth to avoid sticking )
- Once the veg is softened, In a food processor, pulse the cooked veg.
- The finished product should be chunky; do not over pulse.
- Transfer the chunky blitzed veg into a bowl, and add the chia seeds, oats, choped parsleylentils, BBQ sauce, mustard, tomato paste, all the herbs, salt, and minced garlic. Mix well.
- I used a silicone loaf pan or place parchment paper in the base of a glass loaf pan. If you don't have a loaf pan, you may form the dough into a loaf shape on a cookie sheet.
- Place dough into the loaf pan, and gently press the top to form an even top.
- Cover with aluminum foil
- Bake for 35 minutes covered.
- Uncover after 35 minutes, and drizzle additional bbq sauce on top.
- Return to oven for 10 minutes uncovered.
- Remove from oven; recover and let stand for 10 minutes before cutting.
- I find it easier to remove it from the pan prior to cutting.
Freezes well for up to 1 month!