Craving a hearty, delicious meal that's completely plant-based and gluten-free? Get ready to revolutionize your dinner table with this mind-blowing Vegan Meatloaf that proves healthy eating doesn't mean sacrificing flavor! Packed with protein-rich lentils, vibrant vegetables, and a mouthwatering texture that will have even meat-lovers coming back for seconds, this recipe is about to become your new go-to comfort food. Prepare to impress your family and friends with a dish that's not just nutritious, but incredibly satisfying!
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 cup lentils, cooked
- 1 cup gluten-free breadcrumbs
- 1/2 cup onion, chopped
- 1/2 cup carrot, grated
- 1/4 cup celery, chopped
- 1/4 cup ketchup
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C). This ensures that the meatloaf cooks evenly and thoroughly.
- In a medium saucepan, cook 1 cup of lentils according to package instructions until they are tender. Drain any excess water and set aside to cool slightly.
- While the lentils are cooking, prepare your vegetables. Chop 1/2 cup of onion, grate 1/2 cup of carrot, and chop 1/4 cup of celery. Make sure to keep the vegetable pieces relatively small for even mixing.
- In a large mixing bowl, combine the cooked lentils, gluten-free breadcrumbs, chopped onion, grated carrot, chopped celery, and 1/4 cup of ketchup. This will form the base of your meatloaf.
- Add 1 teaspoon of garlic powder to the mixture, along with salt and pepper to taste. Mix all the ingredients thoroughly until they are well combined. You may want to use your hands for better mixing.
- Once the mixture is well combined, transfer it into a loaf pan. Press it down gently to ensure it holds together and takes the shape of the pan.
- Spread a thin layer of ketchup on top of the meatloaf for added flavor and moisture during baking.
- Place the loaf pan in the preheated oven and bake for 1 hour. The meatloaf should be firm and golden on the outside when done.
- After baking, remove the meatloaf from the oven and let it cool for about 10 minutes before slicing. This will help it hold its shape better.
- Slice the vegan meatloaf into 6 servings and serve warm. Enjoy your delicious gluten-free vegan meatloaf!
Tips
- Ensure your lentils are well-drained to prevent a soggy meatloaf. Pat them dry if necessary.
- For extra flavor, try adding herbs like thyme or rosemary to the mixture.
- Make sure to press the mixture firmly into the pan to help it hold together better.
- If the top starts to brown too quickly, cover with aluminum foil to prevent burning.
- Let the meatloaf rest for at least 10 minutes after baking to help it set and make slicing easier.
- For a crispy top, broil for 2-3 minutes at the end of cooking (watch carefully to prevent burning).
- Leftovers can be stored in the refrigerator for up to 4 days and reheated in the oven for best texture.
- Experiment with different ketchup alternatives like BBQ sauce or tomato glaze for variety.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 35g
Protein: 12g
Fat: 4g
Saturated Fat: g
Cholesterol: 0mg
