Mushroom Lentil Loaf Bliss
This Mushroom Lentil Loaf Bliss is a hearty, plant-based take on classic meatloaf. Packed with protein-rich lentils, savory mushrooms, and aromatic herbs, it’s a delicious and nutritious option for vegetarians and vegans alike. The texture is moist yet firm, making it perfect for slicing and serving with mashed potatoes, gravy, or a side of roasted vegetables.
Ingredients
(Serves 6-8)
For the Loaf:
1 cup dry lentils (green or brown), rinsed
2 ½ cups vegetable broth or water
1 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
8 oz mushrooms (cremini or button), finely chopped
1 medium carrot, grated
½ cup rolled oats
½ cup breadcrumbs (or ground flaxseed for gluten-free)
2 tbsp ground flaxseed + 5 tbsp water (or 2 eggs)
1 tbsp tomato paste
1 tbsp soy sauce or tamari
1 tsp smoked paprika
1 tsp thyme (dried or fresh)
½ tsp oregano
½ tsp black pepper
½ tsp salt
For the Glaze:
¼ cup ketchup
1 tbsp balsamic vinegar
1 tbsp maple syrup or honey
½ tsp mustard (optional, for tanginess)
Instructions
1. Cook the Lentils
1. In a medium pot, combine lentils and vegetable broth.
2. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until lentils are tender and most of the liquid is absorbed. Drain excess liquid if needed.
3. Mash half of the lentils with a fork or potato masher for better binding.
2. Saute the Vegetables
4. Heat olive oil in a large pan over medium heat.
5. Add onion and garlic; saute for 2-3 minutes until fragrant.
6. Stir in mushrooms and cook for 5-7 minutes until soft and moisture is mostly evaporated.
7. Add grated carrot, soy sauce, smoked paprika, thyme, oregano, salt, and pepper. Cook for 2 more minutes, then remove from heat.
3. Prepare the Loaf Mixture
8. In a large bowl, combine cooked lentils, sauteed vegetables, oats, breadcrumbs, flax egg (or eggs), and tomato paste. Mix well.
9. Let the mixture sit for 5 minutes to absorb moisture. If too wet, add more breadcrumbs; if too dry, add a splash of water.
4. Shape & Bake the Loaf
10. Preheat oven to 375°F (190°C). Line a loaf pan with parchment paper.
11. Transfer the mixture into the loaf pan, pressing it down firmly.
12. In a small bowl, mix ketchup, balsamic vinegar, and maple syrup. Spread over the top of the loaf.
13. Bake for 40-45 minutes, until the edges are firm and the glaze is caramelized.
5. Rest, Slice & Serve
14. Let the loaf cool for 10 minutes before slicing.
15. Serve warm with mashed potatoes, gravy, or a fresh salad.
Nutritional Information
(Per Serving, Based on 8 Servings)
Calories: ~220 kcal
Protein: 10g
Carbohydrates: 35g
Fat: 5g
Saturated Fat: 0.5g
Cholesterol: 0mg
Sodium: 320mg
Fiber: 8g
Sugar: 5g
Cooking Time
Prep Time: 20 minutes
Cook Time: 45 minutes
Rest Time: 10 minutes
Total Time: ~1 hour 15 minutes
Notes & Tips
Gluten-Free Option: Use ground flaxseed instead of breadcrumbs and tamari instead of soy sauce.
Make It Ahead: Prepare the mixture a day ahead, store in the fridge, then bake when ready.
Storage: Refrigerate leftovers for up to 4 days or freeze slices for up to 3 months.
Reheating: Warm in the oven at 350°F (175°C) for 10 minutes or microwave for 1-2 minutes.
Add More Protein: Mix in chopped walnuts or sunflower seeds for extra crunch and protein.
Frequently Asked Questions (FAQ)
1. Can I use canned lentils instead of dry lentils?
Yes! Use 1 ½ cups cooked lentils, drain well, and skip the boiling step.
2. Can I replace mushrooms with another vegetable?
Yes! Try finely chopped zucchini, eggplant, or bell peppers, but be sure to cook them down to remove excess moisture.
3. What can I use instead of a loaf pan?
You can shape the mixture into a free-form loaf on a parchment-lined baking sheet or make mini lentil loaves in a muffin tin (bake for ~25 minutes).
4. What side dishes go well with this loaf?
Mashed potatoes and mushroom gravy
Steamed green beans
Garlic roasted Brussels sprouts
Side salad with lemon vinaigrette
5. How do I prevent my lentil loaf from falling apart?
Make sure to mash half of the lentils to help bind the mixture.
Let the loaf rest for 10 minutes after baking before slicing.
If too crumbly, add more flax egg or an extra tablespoon of tomato paste.
6. Can I make this without oats?
Yes! Substitute with quinoa, cooked rice, or additional breadcrumbs for binding.
7. Can I make this oil-free?
Yes! Saute the vegetables in vegetable broth or water instead of olive oil.
This Mushroom Lentil Loaf Bliss is a flavorful, hearty, and satisfying plant-based meal that’s perfect for holidays, meal prep, or weeknight dinners. Enjoy it with your favorite sides and savor the wholesome goodness!