Celebratory Vegan Meatloaf with Lentils and Walnuts
Whether it’s Sunday dinner or the holidays, this lentil and walnut loaf is the perfect protein-rich main when you need something special for the table. Prepare to have your mind changed about lentil loaf…this one is SO flavourful and moist, with plenty of veggies and an umami-bomb glaze made from tamari and ketchup!
Equipment
- loaf pan 8 or 9 inch
Ingredients
Lentil Walnut Meatloaf
- 2 cups soft cooked brown lentils
- 1 cup walnuts
- 1 medium sweet onion diced
- ¼ pound mushrooms diced
- 2 ribs celery finely diced
- 2 medium carrots finely diced
- 4 cloves garlic minced
- ½ cup breadcrumbs gluten free if needed
- ½ cup parsley chopped
- ¼ cup rolled oats gluten free if needed
- ¼ cup ground flax
- ¼ cup nutritional yeast
- 2 tablespoons tamari or soy sauce gluten free if needed
- 2 tablespoons extra virgin olive oil divided
- 1 tablespoon maple syrup
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried thyme leaves
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt plus more for seasoning
- freshly cracked pepper
Glaze
- ⅓ cup ketchup
- 1 tablespoon tamari or soy sauce
Instructions
- Preheat oven to 350℉ (180℃). Grease a loaf pan and place a strip of parchment down the middle for easier removal. Essential!!
- Toast walnuts in a large dry skillet on medium heat for 3-4 minutes, until fragrant. Remove from heat and toss into food processor.
- Whisk ground flax with ½ cup hot water in a large mixing bowl and set aside.
- Heat a tablespoon of olive oil in the same skillet over medium heat. Sauté the onion and mushrooms for about 5-7 minutes, until mushrooms release their water and onions start to soften and brown.
- Add the celery, carrot, and garlic and cook, stirring often, until carrots are fork tender about 5-7 minutes...or longer if the vegetable pieces are larger.
- Deglaze pan with tamari and balsamic vinegar, stirring until most of the moisture is absorbed. Season vegetables generously with salt and pepper. Remove from heat and let cool a few minutes before placing in food processor.
- Pulse vegetables with walnuts and parsley until very finely chopped and starting to come together like a dough.
- Scrape vegetable mixture into the large bowl with the flax, and add the lentils, breadcrumbs, nutritional yeast, rolled oats, remaining tablespoon of olive oil, maple syrup, thyme, oregano, onion powder, garlic powder, salt and pepper. Mix with hands until well blended.
- Taste and make sure it has enough salt, adjust if necessary. Press loaf mixture firmly into pan. Bake for 30 minutes, uncovered.
- Meanwhile, whisk ketchup and tamari together, then spread glaze over loaf and cook until edges lightly browned, about 15-20 minutes more.
- Cool in pan for at least 10 minutes before transferring to a cooling rack. The loaf contains a lot of moisture and firms as it cools. I recommend waiting a few minutes more and then slicing with a serrated knife.
Notes
You can get 6-8 servings out of each loaf, depending on how large a serving size you choose!