Since going plant-based do you ever want to make some of your favorite dishes you had when you did eat meat? Well this meatless meatloaf is that dish for me. I use to really enjoy eating meatloaf until I began to educate myself on food. Especially when my mother in law made it! I use to love when she would call and let us know she made some and to come get a plate. This recipe is some good plant-based comfort food with a healthy twist. That meal you can make for Sunday dinner and have the family over and everyone will love it.
Everyone loved it
For instance when I made this meatless meatloaf it was gone literally in under an hour. My kids loved it! Everyone had at least two to three plates. Once the meatloaf was gone they were still asking if I could make some more that night. If you have kids you have an idea of how hard it is to get them to eat sometimes and add healthy food in the mix and it can be a true battle. Well not with this meatless meatloaf. I always love when I can cook dinner and dinner time goes smoothly amongst everyone in the house. That’s how I know for sure everyone will enjoy this!
Along with this meatloaf I made some delicious cabbage with mash potatoes made from scratch. I will say though the only thing I was missing was some good old flaxseed cornbread. Now that will really set this meal off. I just didn’t have any on hand at the time. Let me also add the day I made this my kids were all over the place. It was a warm and sunny day. We had friends and relatives over, so it was a lot going on. I did not get to take as many pictures as I would have normally, so I apologize in advance because I wanted to show every step of this recipe because it was just so delicious!
Meal Prep Meatloaf
Although this meatloaf did not last in my house you can definitely make this on a Sunday and have it for dinner or lunch during the week. I love a good meal that I can stretch out during the week. It just makes life so much easier. You can also try this recipe as meatloaf muffins which would be really good too. To check out another one of my favorite plant-based comfort food recipes check out my white bean soup here.
Making meatless meatloaf
Finally let’s get into this recipe for meatless meatloaf. For starters as I always say I like to prep all my vegetables first. With this recipe however you can prep your vegetables while cooking your lentils. So, first things first get your water and lentils boiling. Once the water begins to boil go ahead and turn your heat down put a lid on the pot and let it simmer while you prep your vegetables. Next, begin to clean your vegetables and dice them. Since this is a meatless meatloaf make sure to chop your vegetables into smaller pieces. This will help with the blending of the ingredients and with the texture. After prepping your vegetables coat your skillet with olive oil and add the bell peppers, mushrooms, celery, and carrots saute’ until the vegetables are soft. Next once they are beginning to get soft add the chopped garlic. Continue to sauté’ the vegetables for another 2-3 minutes.
Once that is completed your lentils should be ready. Remove them from the heat and make sure they are not saturated in water. Next you will add the lentils, the sautéed vegetables, and the remainder of the ingredients except for the ketchup and brown sugar to a bowl. Fold these ingredients together. I like to pre-mix before placing everything into the food processor. This helps to make sure everything is blended well.
After completing that you will now place the mixture into a food procesor to further blend. My food processor is on the smaller side, so I did have to do this part in smaller portions. Once everything is mixed go ahead and place it onto the baking sheet. Again you can also use a loaf pan if you so choose. Lastly form the mixture into a loaf onto the parchment paper. Place the loaf in the oven and bake for 40-45 minutes. Once the time is up remove the loaf and add your ketchup and brown sugar mix on top to make a glaze. Place the loaf back in the oven for about 10-15 minutes. Once the time is up remove the meatless meatloaf and let cool, serve, and enjoy!
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1/2 cup quick oats
- 1/2 cup bread crumbs
- 2 tbsp dry parsley
- 2 tbsp flax meal
- 2 tbsp bbq sauce
- 1 1/2 tbsp sea salt
- 1 1/2 tbsp black pepper
- 1 tbsp seasoning salt
- 4 tbsp tomato paste
- 1/2 yellow onion
- 3 tbsp brown sugar
- 1/2 cup ketchup
- 3 cloves garlic
- 2 tbsp extra virgin olive oil
- 1/3 cup mushrooms diced
- 2 stalks celery diced
- 3 carrots peeled and diced
- 2 cups green lentils
- 1 cup water
Pre-heat oven to 350 degrees.
Line baking sheet or loaf pan with parchment paper.
Boil 1 cup water with 2 cups lentils. (follow directions on lentils bag)
While cooking the lentils. Add 1 tbsp olive oil to skillet and sauce onion, celery, carrots, mushrooms and bell peppers. Once the vegetables are beginning to soften add the garlic and sauce for 2-4 more minutes.
Remove lentils from heat.
Fold all ingredients except, ketchup and brown sugar into a bowl.
Place small portions into a food processor (if you have a small one) and pulse until the mixture is a dough like consistency.
Place mixture onto the baking sheet.
Mold into a loaf shape.
Bake for 40 minutes.
Remove the loaf from the oven.
Spread the ketchup onto the loaf and sprinkle with brown sugar.
Bake for another 10-15 minutes.
Remove the loaf from the oven, let cool, and enjoy!