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Plant-Based Meatloaf

Print Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Servings 6 people
Calories 276 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 onion chopped
  • 3 cloves garlic minced
  • 1 cup chopped mushrooms
  • 1 cup cooked lentils
  • 1 cup rolled oats
  • 1/2 cup almond flour
  • 1/2 cup chopped walnuts
  • 1/4 cup soy sauce
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • Ketchup or barbecue sauce for topping

Instructions
 

Prep

  • Preheat the oven to 375°F (190°C).

Saute

  • Heat the olive oil in a skillet over medium heat. Add the onion and garlic and sauté until tender, about 5 minutes.
    1 tablespoon olive oil, 1 onion, 3 cloves garlic
  • Add the mushrooms to the skillet and cook until they release their moisture and it evaporates, about 10 minutes.
    1 cup chopped mushrooms

Mix

  • In a large mixing bowl, combine the cooked lentils, rolled oats, almond flour, chopped walnuts, soy sauce, tomato paste, thyme, rosemary, salt, and pepper.
    1 cup cooked lentils, 1 cup rolled oats, 1/2 cup almond flour, 1/2 cup chopped walnuts, 1/4 cup soy sauce, 1 tablespoon tomato paste, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, Salt and pepper to taste
  • Add the sautéed onion and mushroom mixture to the bowl and mix well.

Bake

  • Line a loaf pan with parchment paper and press the mixture into the pan.
  • Spread ketchup or barbecue sauce over the top of the loaf.
    Ketchup or barbecue sauce for topping
  • Bake in the preheated oven for 45-50 minutes or until the top is browned and the loaf is firm.
  • Allow the meatloaf to cool for 10 minutes before slicing and serving.