Best Vegetarian Meatloaf – A Couple Cooks Recipe

I’m sharing my Vegetarian Meatloaf, made from lentils, chickpeas and a secret spice blend that became the unexpected highlight of our holiday table.

I didn’t expect a loaf without animal protein to steal the show, but this one did. With earthy lentils and toasted walnuts the texture is rich and people who swear by classic loaves ask for seconds.

I bring it to dinner parties and holiday tables because it sits perfectly in Vegetarian Meatloaf Lentils and Meatless Meals lineups without feeling like a compromise. There is a sticky shiny top that makes guests curious, like whats inside?

I cant help but grin when someone says they were surprised, then goes back for more. It grows on you fast.

Ingredients

• Lentils add protein and fiber, hold shape, earthy flavor, keeps you full.
• Walnuts give crunch, healthy fats and some protein, nutty taste, rich.
• Oats bind the loaf, add whole grain carbs and fiber, chewiness.
• Mushrooms add umami and moisture, low calorie, boosts savory depth.
• Carrots bring natural sweetness, vitamin A, subtle texture, bright color.
• Onion and garlic give flavor punch, allicin and antioxidants, makes it tasty.
• Tomato paste and ketchup give tangy sweet glaze, umami, balances richness.
• Eggs help bind, add protein and fat, make slices hold together.

Ingredient Quantities

• 1 cup dried green or brown lentils, cooked and drained (about 2 1/2 cups cooked)
• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 2 medium carrots, grated or finely diced
• 8 ounces cremini or button mushrooms, finely chopped
• 3 cloves garlic, minced
• 1 cup walnuts, lightly toasted and chopped
• 1 cup old fashioned rolled oats (use gluten free oats if needed)
• 2 large eggs, beaten
• 2 tablespoons tomato paste
• 2 tablespoons tamari or soy sauce (tamari for gluten free)
• 1 tablespoon Dijon mustard
• 1 teaspoon dried thyme
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/3 cup ketchup
• 1 tablespoon maple syrup or brown sugar (for glaze)
• 2 tablespoons chopped fresh parsley (optional)

How to Make this

1. Preheat oven to 350°F (175°C). Grease a loaf pan or line a rimmed baking sheet with parchment, set aside.

2. Cook 1 cup dried green or brown lentils according to package directions until tender, drain well and let cool a bit (you should have about 2 1/2 cups cooked).

3. In a large skillet heat 2 tablespoons olive oil over medium heat, add 1 medium finely chopped yellow onion and 2 grated or finely diced carrots, cook until softened about 5 minutes. Add 8 ounces finely chopped cremini or button mushrooms and cook until most of the moisture evaporates, another 6 to 8 minutes. Stir in 3 minced garlic cloves for 30 to 60 seconds, then remove from heat.

4. Lightly toast 1 cup walnuts in a dry skillet or 350°F oven for 5 to 7 minutes until fragrant, then chop roughly.

5. In a large bowl combine the drained lentils, sautéed vegetables, chopped walnuts, 1 cup rolled oats, 2 beaten large eggs, 2 tablespoons tomato paste, 2 tablespoons tamari or soy sauce, 1 tablespoon Dijon mustard, 1 teaspoon dried thyme, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Add 2 tablespoons chopped fresh parsley if using. Mix with a fork or hands until evenly combined and the mixture sticks together, dont overmix.

6. Let the mixture rest 5 minutes so the oats absorb some moisture, then press it firmly into the prepared loaf pan or shape into a loaf on the baking sheet, packing it so it holds together.

7. Whisk together 1/3 cup ketchup and 1 tablespoon maple syrup or brown sugar for the glaze. Spread about half the glaze evenly over the top of the loaf.

8. Bake for 45 to 55 minutes until the loaf is set and the top is browned; if using a loaf pan you can remove it from the pan for the last 10 minutes to brown the sides. Brush the remaining glaze on in the last 10 minutes of baking for a sticky shiny top.

9. Let the loaf cool in the pan or on the sheet for 10 to 15 minutes before slicing, this helps it hold together. Serve warm.

Equipment Needed

1. Loaf pan (8×4 or 9×5) or a rimmed baking sheet lined with parchment
2. Medium saucepan for cooking the lentils
3. Colander or fine mesh sieve for draining lentils
4. Large skillet for sautéing onions, carrots and mushrooms
5. Small dry skillet or extra baking sheet to toast the walnuts
6. Cutting board and a sharp chef’s knife
7. Measuring cups and measuring spoons
8. Large mixing bowl and a sturdy spoon (or your hands) for combining and packing
9. Whisk and a pastry brush (or a fork and spoon) for mixing and glazing the top

FAQ

Best Vegetarian Meatloaf – A Couple Cooks Recipe Substitutions and Variations

• Lentils: swap the 2 1/2 cups cooked lentils for 2 1/2 cups mashed canned chickpeas or black beans. Beans give a firmer, meatier texture, just mash half so the loaf holds together.
• Eggs: use 2 flax eggs (2 tbsp ground flax + 6 tbsp water, wait 5 min) or 1/2 cup blended silken tofu instead of 2 eggs. They bind well, but you might need a little extra oat or breadcrumb if it’s too wet.
• Walnuts: replace 1 cup chopped walnuts with 1 cup toasted sunflower or pumpkin seeds for a nut-free option, or use pecans for a sweeter, richer note.
• Rolled oats: substitute 1 cup rolled oats with 1 cup fine breadcrumbs or 3/4 cup almond flour. Breadcrumbs make a tighter loaf, almond flour makes it more tender so add a touch more binder if needed.

Pro Tips

– Get the moisture right. Cooked lentils and mushrooms should be as dry as you can make them, blot with paper towels or let them sit in a colander, otherwise the loaf gets mushy. letting the mixture cool a bit before adding eggs helps stop them from scrambling.

– Work on texture not just flavor. Pulse about half the walnuts and some oats in a food processor so you have a mix of fine binder and chunky bits, that makes it meaty instead of crumbly. dont overdo it though or it turns into paste.

– Dont overmix. Stir until everything is evenly combined and stops falling apart, but stop there, overworking makes it gummy. pressing it firmly into the pan helps it hold shape when baked.

– Brighten and balance the seasonings. Taste a small pan-fried spoonful of the mixture and adjust salt, tamari, or a squeeze of lemon if it seems flat, same goes for adding extra herbs. a little acid goes a long way to cut richness.

– Make ahead and reheat smart. This loaf freezes really well sliced, and when reheating tent with foil and add a splash of water or extra glaze so it doesnt dry out. letting it cool before slicing gives cleaner cuts.