Vegan Meatloaf with Vegetable Glaze
Ingredients
- 2 Tbsp cooking oil or water, I used olive oil
- 1 whole onion, chopped
- 3 carrots, peeled, chopped, and tops removed
- 3 stalks of celery, chopped
- 3 cups of mushrooms, chopped
- 1 1/2 cups of cooked lentils, red or green
- 1 1/4 cups breadcrumbs, gluten-free
- 2 Tbsp tomato paste
- 2 Tbsp soy sauce or gluten-free soy sauce
- 2 Tbsp of nutritional yeast
- 1/4 Tbsp ground flaxseed
- 1/4 tsp salt
- 1/4 black pepper
- 1 tsp oregano, dried or fresh
- 1 tsp thyme, dried or fresh
- 1 Tbsp of garlic powder
Glaze
- 3/4 cup of ketchup
- 1/2 tsp apple cider vinegar
Preparation
Preheat your oven to 350 degrees F (176 C) and line a 9 inch by 5 inch loaf pan with parchment paper.
Heat a pan over medium heat, add oil, onions, carrots, celery, and mushrooms, season with salt, pepper, garlic powder, oregano, and thyme, and cook for 4-6 minutes or until soft.
Drain excess liquid from the vegetables by squeezing with a kitchen linen or dabbing with a towel in a colander, transfer to a blender, add 1/2 cup of lentils, and pulse 2-3 times without over-blending, then drain excess liquid again.
Place the vegetables in a large bowl, add the remaining lentils, ground flaxseed, nutritional yeast, bread crumbs, tomato paste, and soy sauce.
Mix all ingredients together and transfer to the loaf pan, pressing down to shape into a loaf using a rubber spatula.
Spread the ketchup glaze over the top and bake in the oven for 40-45 minutes.
Storage tips
Leftovers will last 3 to 4 days in your fridge and up to 1 month in your freezer.
