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Mom’s Ultimate Vegetarian Lentil Loaf

A hearty plant-based lentil loaf packed with vegetables, oats, and savory spices topped with a tangy tomato glaze.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 slices
Course: Main Course
Cuisine: American, Vegetarian
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Lentil Loaf
  • 2 cups cooked lentils
  • 1 cup rolled oats
  • 0.5 cup breadcrumbs
  • 1 onion finely diced
  • 1 carrot finely diced
  • 1 celery stalk finely diced
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 2 tbsp soy sauce
  • 1 tbsp olive oil
  • 1 tbsp ground flaxseed
  • 2.5 tbsp water
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 0.5 tsp black pepper
  • 0.5 tsp salt
Glaze
  • 0.25 cup ketchup
  • 1 tbsp maple syrup
  • 1 tsp Dijon mustard
  • 1 tsp apple cider vinegar

Equipment

  • Mixing bowls
  • Skillet
  • Loaf pan
  • Oven

Method
 

  1. Preheat oven to 375°F (190°C) and prepare a loaf pan.
  2. Mix flaxseed and water to create a flax egg and set aside.
  3. Sauté onion, carrot, and celery in olive oil until softened. Add garlic and cook briefly.
  4. Mash lentils lightly in a large bowl.
  5. Add vegetables, oats, breadcrumbs, tomato paste, soy sauce, flax egg, and spices. Mix well.
  6. Press mixture firmly into loaf pan.
  7. Mix glaze ingredients and spread half over loaf.
  8. Bake 35 minutes, add remaining glaze, and bake another 10–15 minutes.
  9. Cool for 10 minutes before slicing.

Notes

Allow the loaf to rest before slicing to maintain structure.