BBQ Lentil Meatloaf
Green lentils and finely chopped vegetables are mixed, formed into a loaf, and baked with a tangy homemade BBQ glaze for this hearty plant-based centerpiece. The lentils provide a dense, satisfying texture that holds its shape well when sliced. Baking time runs about 55 minutes, making it a practical choice for family dinners or gatherings.
Equipment
- Large saucepan
- Mixing bowl
- Loaf pan (9x5 inch)
- Parchment paper
- Food processor or potato masher
- Oven
- Sauté pan
Ingredients
For the Lentil Meatloaf:
- 1 cup green or brown lentils rinsed and drained
- 2 ½ cups water for cooking lentils
- 1 tablespoon olive oil extra virgin, for sautéing
- 1 medium yellow onion finely diced
- 3 cloves garlic minced
- 1 cup carrot grated
- 1 cup rolled oats old-fashioned or quick oats both work
- ½ cup walnuts chopped
- 3 tablespoons tomato paste
- 2 tablespoons ground flaxseed mixed with 6 tbsp water
- 1 teaspoon smoked paprika
- 1 ½ teaspoons salt to taste
- ½ teaspoon black pepper freshly cracked
For the BBQ Glaze:
- ⅓ cup BBQ sauce use a vegan smoky-sweet variety
- 1 tablespoon maple syrup
Instructions
- Preheat your oven to 375°F (190°C). Line a 9x5-inch loaf pan with parchment paper, allowing some overhang for easy removal.
- In a saucepan, combine lentils and water. Bring to a boil, reduce heat to a simmer, and cook for about 25–30 minutes until lentils are tender but not mushy. Drain any excess water and set aside.
- While the lentils are cooking, prepare the flax egg by mixing the ground flaxseed with 6 tablespoons of water. Let sit for 10 minutes until it forms a gel.
- In a sauté pan, heat olive oil over medium heat. Add diced onion and sauté for 4–5 minutes until translucent. Add garlic and continue to cook for another 1–2 minutes until fragrant.
- In a large bowl, combine cooked lentils, sautéed onion and garlic, grated carrot, oats, walnuts, tomato paste, flax egg, smoked paprika, salt, and pepper. Mix thoroughly.
- Using a potato masher or food processor, mash half the mixture until cohesive but still with some texture. Combine everything together and transfer to prepared loaf pan, pressing firmly into shape.
- In a small bowl, mix BBQ sauce with maple syrup. Spread evenly on top of the loaf.
- Bake for 60 minutes. The top should be caramelized and slightly crisp. Let rest 10–15 minutes before slicing to avoid crumbling.
Notes
- Substitute walnuts with sunflower seeds for a nut-free version.
- Add chipotle powder for a smokier, spicier kick.
- Prepare the lentils and flax egg up to 24 hours in advance.
Nutrition
Calories: 355kcalCarbohydrates: 51gProtein: 12gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 4gSodium: 834mgPotassium: 587mgFiber: 10gSugar: 11gVitamin A: 3892IUVitamin C: 6mgCalcium: 74mgIron: 4mg
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