Description
This Vegetarian Meatloaf (Lentil Walnut Meatloaf) is packed with flavor from lentils and walnuts, making it a hearty and nutritious choice for dinner or lunch. Quick and easy to prepare, it’s great for busy weeknights or cozy family meals!
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 2 cups baby mushrooms, chopped
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 (15 ounce) can lentils, rinsed
- 1 cup breadcrumbs
- 1 cup walnuts, toasted
- 1 large egg
- 1 tablespoon Worcestershire sauce
- 2 tablespoons ketchup
- 2 tablespoons BBQ sauce
Instructions
- Preheat the oven to 350°F and line a 9×5-inch loaf pan with parchment paper.
- In a skillet, heat olive oil and sauté onion, garlic, carrot, and mushrooms until soft.
- Add Italian seasoning, paprika, salt, and pepper, cooking until fragrant.
- Blend lentils, vegetable mixture, breadcrumbs, walnuts, egg, and Worcestershire sauce in a food processor until combined but chunky.
- Transfer the mixture to the loaf pan and press firmly into shape.
- Bake for 35-40 minutes until the top is firm and slightly crispy.
- Combine ketchup and BBQ sauce, spread over the loaf, and bake for an additional 10-15 minutes.
- Cool for 15 minutes before slicing.
Notes
For a gluten-free version, use gluten-free breadcrumbs.
You can prep the lentil mixture a day ahead for enhanced flavor.
Ensure vegetables are sautéed until they retain some texture.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 30mg