Vegetable Meatloaf
This hearty vegetable meatloaf is a plant-based twist on the classic comfort food, packed with wholesome ingredients like lentils, veggies, and savory seasonings. Baked to perfection with a tangy tomato glaze, it’s moist, flavorful, and satisfying. Perfect as a centerpiece for holidays or a comforting weeknight dinner.
Ingredients
(SERVINGS: 5)
- 2 cups cooked lentils (without liquid)
- 1 small onion, chopped
- 1 cup textured vegetable protein, hydrated, washed and squeezed
- ½ cup chopped or grated carrots
- ½ cup chopped celery
- ¼ pound mushrooms
- 2 tbsp. tomato purée
- 4 tbsp. soy sauce
- 2 tbsp. dried rosemary sticks
- 1 cup oatmeal
- Barbecue sauce
Preparation
- Preheat oven to 350ºF.
- In a skillet, sauté the onion and garlic. Add the mushrooms and season until they are soft. Add the remaining ingredients, except the textured vegetable protein and oatmeal.
- In a food processor, knead until you get a non-sticky consistency.
- In a bowl, mix what you kneaded with the texturized protein and oatmeal. Stir well.
- Put the mixture in a baking pan with a layer of barbecue sauce. Bake for 50 minutes at 350ºF. Take it out and put another layer of barbecue sauce on it. Bake for 10 more minutes.
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