Vegetarian Homestyle Meatloaf
This vegetarian take on a classic meatloaf offers the same hearty and comforting experience, using a blend of mushrooms, lentils, and oats to create a satisfying texture. It's a perfect dish for a cozy winter dinner that the whole family will enjoy.
Ingredients
- 2 tablespoons olive oil
- 1 cup finely chopped onion
- 2 garlic cloves, minced
- 10 ounces mushrooms, finely chopped
- 1 cup cooked lentils
- 1 cup rolled oats
- 1/2 cup breadcrumbs
- 1/2 cup milk
- 2 tablespoons soy sauce
- 1 tablespoon tomato paste
- 2 teaspoons dried thyme
- Flaky sea salt, to taste
- Freshly ground black pepper, to taste
- 1/2 cup ketchup
- 1 teaspoon Worcestershire sauce (vegetarian)
Method
- Preheat the oven to 375°F (190°C) and line a loaf pan with parchment paper.
- In a large skillet, heat olive oil over medium heat. Add the onion and sauté until translucent, about 5 minutes.
- Add the garlic and mushrooms to the skillet and cook until the mushrooms release their moisture and are browned, about 8 minutes.
- In a large bowl, combine the cooked mushroom mixture with lentils, oats, breadcrumbs, milk, soy sauce, tomato paste, thyme, salt, and pepper. Mix until well combined.
- Transfer the mixture to the prepared loaf pan, pressing it down evenly.
- In a small bowl, mix ketchup with Worcestershire sauce. Spread this glaze evenly over the top of the loaf.
- Bake for 45-50 minutes, or until the top is browned and the loaf is firm to the touch.
- Allow the meatloaf to cool in the pan for about 10 minutes before slicing and serving.