Description
Hearty vegetarian meatloaf celebrates plant-based comfort with Mediterranean-inspired flavors. Packed with lentils, herbs, and roasted vegetables, this dish delivers rich texture and satisfying warmth you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 1 cup lentils
- 1 cup quick-cooking oats
- 4 ½ ounces (128 grams) spaghetti sauce or 4 ½ ounces (128 grams) tomato sauce
- ¾ cup (85 grams) Monterey jack cheese or ¾ cup (85 grams) American cheese
- 1 egg, beaten
Vegetables and Seasonings:
- 1 small onion, diced
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 tablespoon dried parsley
- ½ teaspoon seasoning salt
Liquid and Salt:
- 2 cups (480 milliliters) water
- 1 teaspoon salt
Instructions
- Initiate the lentil preparation by bringing 2 cups (480 milliliters) of water to a rolling boil in a medium saucepan, seasoning with 1 teaspoon of salt. Gently introduce 1 cup (192 grams) of lentils into the bubbling water, reducing heat to a gentle simmer. Cover and allow the lentils to cook for 25-30 minutes until tender and most liquid has been absorbed.
- Drain the cooked lentils thoroughly, then partially mash them using a fork or potato masher to create a textured consistency. Allow the lentils to cool for 5-7 minutes to prevent overheating other ingredients.
- Transfer the mashed lentils to a spacious mixing bowl. Incorporate 1 finely diced small onion, 1 cup (90 grams) of quick-cooking oats, and 3/4 cup (85 grams) of shredded Monterey Jack or American cheese. Blend the ingredients meticulously, ensuring even distribution.
- Crack 1 large egg into the mixture and whisk it into the lentil base. Pour in 4 1/2 ounces (135 milliliters) of spaghetti sauce, then season with 1 teaspoon of garlic powder, 1 teaspoon of dried basil, 1 tablespoon of dried parsley, 1/2 teaspoon of seasoning salt, and 1/4 teaspoon of freshly ground black pepper. Stir until all components are harmoniously combined.
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Liberally coat a 9×5 inch loaf pan with non-stick cooking spray or butter, ensuring complete coverage to prevent sticking.
- Carefully transfer the lentil mixture into the prepared loaf pan, using a spatula to smooth the surface and create an even layer. Press gently to compact the mixture slightly.
- Place the loaf pan in the preheated oven and bake for 35-45 minutes. The top should transform into a golden-brown crust and feel firm when touched.
- Remove the loaf from the oven and let it rest in the pan for 10-12 minutes. This resting period allows the loaf to set and become more stable.
- Run a sharp knife around the pan’s edges to loosen the loaf. Carefully invert the pan onto a serving platter, allowing the vegetarian meatloaf to slide out smoothly. Slice and serve warm.
Notes
- Elevate your vegetarian meal with a protein-packed loaf that rivals traditional meat versions in both texture and taste.
- Partially crushing lentils creates a convincing meaty consistency that binds the entire dish together seamlessly.
- Nutrient-dense quick-cooking oats replace breadcrumbs, adding extra nutritional punch and helping ingredients stick perfectly.
- Melted cheese infuses incredible moisture and rich depth, transforming a simple vegetarian dish into a crave-worthy experience.
- Carefully layered herbs and spices develop a complex flavor profile that will surprise even the most dedicated meat enthusiasts.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 210
- Sugar: 2 g
- Sodium: 360 mg
- Fat: 7 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 40 mg