This Hearty Vegan Meatloaf Is Loaded With Plant Protein

nutritional yeast

🥗Healthier: brewer's yeast

💰Cheaper: parmesan cheese

Brewer's yeast provides similar umami flavor with fewer calories.

ground flaxseed

🥗Healthier: chia seeds

💰Cheaper: ground chia seeds

Chia seeds offer similar binding properties and are often less expensive.

ketchup

🥗Healthier: homemade tomato sauce

💰Cheaper: store-brand ketchup

Homemade sauce can reduce sugars and preservatives.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water + seasoning

Homemade stock is lower in sodium and additives.

Preheat the oven to 350°F (175°C).

Cook lentils in vegetable broth until tender, about 20-25 minutes.

Finely chop onion, celery, and carrots.

Sauté chopped vegetables in olive oil until softened, about 5-7 minutes.

In a large bowl, combine cooked lentils, sautéed vegetables, oats, and spices.

Mix in tomato paste, soy sauce, and ground flaxseed until well combined.

Transfer the mixture to a loaf pan and shape it into a loaf.

Spread ketchup evenly over the top of the loaf.

Bake in the preheated oven for 45-50 minutes, until firm and browned.

Let cool for 10 minutes before slicing and serving.

Cooking Techniques

Spice Level:

Dietary

Allergens