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Satisfying Vegetarian Lentil Mushroom Meatloaf

Vegetarian Lentil and Mushroom Meatloaf
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A hearty and flavorful vegetarian meatloaf made with lentils and mushrooms, offering a satisfying meat-free alternative.

Ingredients

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  • 1 cup brown or green lentils, cooked
  • 1 cup mushrooms, finely chopped
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup breadcrumbs
  • 1/4 cup rolled oats
  • 1/4 cup chopped walnuts (optional)
  • 2 tablespoons tomato paste
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste
  • Olive oil for cooking

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a loaf pan or line it with parchment paper.
  2. In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
  3. Add the minced garlic and chopped mushrooms to the skillet. Cook until the mushrooms have released their moisture and are lightly browned, about 8-10 minutes.
  4. In a large bowl, combine the cooked lentils, sautéed mushroom and onion mixture, breadcrumbs, rolled oats, chopped walnuts (if using), tomato paste, soy sauce, thyme, and smoked paprika.
  5. Season with salt and pepper to your liking. Mix everything thoroughly until well combined.
  6. Transfer the mixture to the prepared loaf pan and press it down firmly to create an even loaf.
  7. Bake for 40-50 minutes, or until the meatloaf is firm and lightly browned on top.
  8. Let the meatloaf rest in the pan for 10 minutes before slicing and serving.

Notes

  • You can add other vegetables like grated carrots or zucchini to the mixture for extra flavor and nutrients.
  • For a gluten-free option, use gluten-free breadcrumbs and tamari instead of soy sauce.
  • Serve with your favorite gravy or ketchup.

Nutrition

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