Description

This best vegetarian meatloaf is hearty, satisfying, and packed with savory flavor. Made with lentils, mushrooms, oats, and warm spices, it slices beautifully and delivers that classic comfort-food feel without any meat.

Ingredients

Scale

1 cup cooked brown or green lentils, well drained
1 1/2 cups finely chopped mushrooms (button or cremini)
1/2 cup finely diced onion
2 cloves garlic, minced
1 cup old-fashioned rolled oats
2 large eggs
1/3 cup ketchup, plus more for topping
2 tbsp soy sauce or tamari
1 tbsp Worcestershire-style vegetarian sauce
1 tsp smoked paprika
1 tsp dried thyme
1/2 tsp black pepper
1/2 tsp salt
2 tbsp olive oil

Instructions

Preheat the oven to 375°F. Lightly grease a standard loaf pan or line it with parchment paper.
Heat olive oil in a skillet over medium heat. Add the onion and cook for 3 to 4 minutes until softened.
Stir in the mushrooms and cook until they release moisture and the pan is mostly dry, about 5 minutes.
Add garlic and cook for 30 seconds more.
In a large bowl, mash the lentils lightly with a fork, leaving some texture.
Add the mushroom mixture, oats, eggs, ketchup, soy sauce, Worcestershire sauce, smoked paprika, thyme, pepper, and salt.
Mix until evenly combined.
Transfer to the loaf pan and press gently to level the top.
Spread a thin layer of ketchup over the top.
Bake uncovered for 40 to 45 minutes, until set and lightly browned.
Let rest at least 10 minutes before slicing.

Notes

For extra flavor, add 1/4 cup grated Parmesan or cheddar. Try a pinch of red pepper flakes for heat. Pulse half the mix in a food processor for a smoother texture.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 210
Sugar: 4g
Sodium: 450mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 5g
Protein: 9g
Cholesterol: 55mg

Keywords: vegetarian meatloaf, lentil loaf, plant-based dinner, comfort food