Hearty Lentil & Walnut 'Meat' Loaf
Prep
20m
Cook
60m
Total
80m
Serves
6
Cal
380
“Get ready for a comforting classic, reimagined! This 'meat' loaf is so satisfying, flavorful, and packed with plant-based protein, you'll forget it's vegan.”
Get ready for a comforting classic, reimagined! This 'meat' loaf is so satisfying, flavorful, and packed with plant-based protein, you'll forget it's vegan. Inspired by American flavors, this worth-the-wait hearty lentil & walnut 'meat' loaf comes together with just a handful of ingredients and yields a crowd-pleasing 6 servings. At 380 calories per serving, it's a satisfying choice that doesn't compromise on nutrition. Ready in 80 minutes (20 min prep, 60 min cook), it's proof that plant-based comfort food can be both simple and extraordinary.
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Instructions
- 1
Cook the lentils: Combine rinsed lentils and vegetable broth in a medium saucepan. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until lentils are tender but not mushy. Drain any excess liquid and set aside.
- 2
Sauté the aromatics: While lentils cook, heat olive oil in a large skillet over medium heat. Add diced onion, carrots, and celery. Cook for 8-10 minutes, stirring occasionally, until softened. Add minced garlic and cook for another minute until fragrant.
- 3
Combine ingredients: In a large mixing bowl, combine the cooked lentils, sautéed vegetables, finely chopped walnuts, breadcrumbs, nutritional yeast, tamari, Dijon mustard, dried thyme, and smoked paprika. Season generously with salt and black pepper. Mix everything thoroughly with your hands or a sturdy spoon until well combined and the mixture holds together when pressed.
- 4
Form the loaf: Preheat your oven to 375°F (190°C). Lightly grease a loaf pan (9x5 inches). Press the lentil mixture firmly and evenly into the prepared loaf pan.
- 5
Prepare the glaze: In a small bowl, whisk together the ketchup, apple cider vinegar, and brown sugar (or maple syrup) until smooth.
- 6
Bake: Spread the glaze evenly over the top of the 'meat' loaf. Bake for 50-60 minutes, or until the loaf is firm and the glaze is slightly caramelized. If the glaze starts to brown too quickly, you can loosely tent it with foil.
- 7
Rest and serve: Remove from the oven and let the 'meat' loaf rest in the pan for 10-15 minutes before slicing. This helps it firm up and makes slicing easier. Serve warm with your favorite sides like mashed potatoes or roasted vegetables.
Pro Tips
This recipe packs 20g of protein per serving. For even more protein, add a scoop of plant-based protein powder or extra beans.
High in fiber at 15g per serving, this dish will keep you full and satisfied for hours.
Don't skip the seasoning. Vegan comfort food shines when you're generous with salt, pepper, garlic powder, and smoked paprika.
This makes a big batch. Leftovers store well in the fridge for 3-4 days, and most components freeze beautifully for up to 3 months.
Taste as you go and adjust seasoning before serving. Plant-based dishes often benefit from a squeeze of lemon or a pinch of salt at the end.
Serving Suggestions
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