Description
This vegan lentil meatloaf is hearty, sliceable and packed with plant-based protein and fiber. Made entirely in the food processor with simple pantry staples, it delivers that classic comfort food feel. This is for anyone craving a nostalgic homemade square meal!
Ingredients
Units
Scale
The Loaf:
- 1 cup raw walnut halves
- 3/4 cup rolled oats (certified gluten-free if needed)
- 1 cup cooked brown rice
- 1 can brown lentils, drained and rinsed (or 1.5 cups cooked brown lentils)
- 1 caramelized onion
- 1 tablespoon tomato paste
- 1.5 teaspoons Italian seasoning
- 1.5 teaspoons garlic powder
- 1/2 teaspoon fine salt
The Tomato Glaze:
- 1/4 cup tomato paste
- 2 tablespoons maple syrup
- 1 teaspoon fine salt
- 1/2 teaspoon garlic powder
Instructions
- Preheat oven to 350°F. Use a non-stick, non-toxic baking sheet or line a baking sheet with parchment paper.
- In a food processor, add walnuts and oats. Process about 20 seconds until crumbly.
- Add cooked rice, caramelized onion, lentils, tomato paste, salt, garlic powder and Italian seasoning. Pulse until combined and no large chunks remain. Do not over-process (a little texture is perfect).
- Transfer mixture to the prepared baking sheet and shape into a compact dome-shaped loaf with your hands. Smooth the sides and press firmly so it holds together.
- In a small bowl, whisk together all of the glaze ingredients. Spread over the top and sides of the loaf, coating all exposed surfaces.
- Bake for 30 minutes. Remove from oven and let rest at least 1 hour before slicing (this helps it firm up and hold its shape).
Equipment
Buy Now → - Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Baking