Ingredients (Serves 6-8):

For the Meatloaf:

  • 1 cup dry brown or green lentils, rinsed and drained
  • 2 1/2 cups water
  • 1 tbsp olive oil
  • 1 small onion, finely diced
  • 1 small carrot, finely diced
  • 1 small celery stalk, finely diced
  • 2 cloves garlic, minced
  • 1/2 cup oats (use gluten-free if desired)
  • 1/2 cup breadcrumbs (or almond meal for gluten-free)
  • 2 tbsp ground flaxseed (or chia seeds, mixed with 6 tbsp water to form a “flax egg”)
  • 3 tbsp soy sauce or tamari
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce (use vegan Worcestershire)
  • 1 tsp smoked paprika
  • 1 tsp thyme
  • 1/2 tsp black pepper
  • 1/2 tsp salt

For the Glaze:

  • 1/4 cup ketchup (or tomato paste for lower sugar)
  • 1 tbsp balsamic vinegar
  • 1 tbsp maple syrup or agave (optional, for a little sweetness)

Instructions:

1. Cook the Lentils:

  • In a medium saucepan, combine lentils and water. Bring to a boil, then reduce heat to a simmer and cook for 25-30 minutes until the lentils are soft and most of the water is absorbed. Drain any excess water and set aside.

2. Prepare the Flax Egg:

  • In a small bowl, mix the ground flaxseed with 6 tbsp water. Let it sit for 5 minutes to thicken.

3. Cook the Vegetables:

  • In a large skillet, heat the olive oil over medium heat. Add the onion, carrot, celery, and garlic. Sauté for 5-7 minutes, until the vegetables are softened.

4. Mash the Lentils:

  • In a large mixing bowl, lightly mash the cooked lentils with a fork or potato masher, leaving some texture.

5. Combine Ingredients:

  • To the mashed lentils, add the cooked vegetable mixture, oats, breadcrumbs, flax egg, soy sauce, tomato paste, Worcestershire sauce, smoked paprika, thyme, salt, and pepper. Stir until well combined.

6. Shape the Meatloaf:

  • Preheat your oven to 375°F (190°C). Line a baking sheet or loaf pan with parchment paper.
  • Transfer the lentil mixture to the pan, pressing it down firmly to form a loaf shape.

7. Make and Apply the Glaze:

  • In a small bowl, whisk together the ketchup, balsamic vinegar, and maple syrup (if using). Spread the glaze evenly over the top of the loaf.

8. Bake the Meatloaf:

  • Bake for 45-50 minutes, until the edges are slightly crispy and the top is set. Let it cool for 10-15 minutes before slicing to help it hold its shape.

9. Serve:

  • Slice the meatloaf and serve warm with your favorite side dishes, such as mashed potatoes, steamed vegetables, or a side salad.

Nutritional Information (Per Serving, Approx.):

  • Calories: ~160 kcal
  • Carbohydrates: ~25g
  • Protein: ~7g
  • Fat: ~4g
  • Fiber: ~8g
  • Sugars: ~4g

Tips:

  • Make it Spicy: Add a pinch of red pepper flakes or a dash of hot sauce to the lentil mixture for a spicy kick.
  • Make Ahead: This loaf freezes well. Slice and freeze in portions, then reheat as needed.
  • Storage: Store leftovers in an airtight container in the fridge for up to 4 days.

This Vegan Skinny Meatloaf is hearty, flavorful, and perfect for a comforting meal!