Lentil & Mushroom Meatloaf (High-Protein Plant-Based Dinner)

This plant-based loaf replicates the savory depth and texture of traditional meatloaf by combining protein-rich lentils with umami-packed mushrooms. The key to its success is the moisture management of the mushrooms; by sautéing them until dry, we concentrate the flavor and prevent the loaf from becoming soggy. Bound with flax and oats rather than eggs or breadcrumbs, this recipe provides a dense, sliceable texture that is high in fiber and completely free of saturated animal fats.

Recipe Details

• Prep Time: 20 Min
• Cook Time: 45 Min
• Total Time: 65 Min
• Yield: 6 Servings
• Calories: 265 kcal per serving

Ingredients:

The Hearty Base

• 2 cups Cooked Brown Lentils (Ensure they are tender but not mushy)
• 8 oz Cremini Mushrooms, finely minced
• 1 cup Rolled Oats, pulsed into a coarse flour
• 1 small Yellow Onion, finely diced
• 2 cloves Garlic, minced

The Savory Binder

• 2 tbsp Flax Meal mixed with 5 tbsp Water (The egg replacement)
• 1 tbsp Tomato Paste
• 1 tsp Dried Thyme & 1 tsp Dried Oregano
• 1 tbsp Low-Sodium Soy Sauce (for umami depth)

The Tangy Glaze

• 1/4 cup Ketchup (No sugar added)
• 1 tbsp Balsamic Vinegar

Preparation Steps:

1. Sautéing the Umami Base

1. Preheat your oven to 350°F (175°C).
2. In a large skillet, sauté the onions and mushrooms over medium heat for 8–10 minutes.
3. Crucial Step: You must cook the mushrooms until all their liquid has evaporated. This prevents the loaf from becoming mushy and concentrates the savory flavor. Add the garlic for the final 60 seconds.

2. Creating the Texture

4. In a large mixing bowl, combine the cooked lentils and the sautéed mushroom mixture.
5. Use a potato masher to lightly mash about 50% of the lentils. This creates a natural binder while leaving some whole lentils for a realistic, meaty texture.

3. Mixing and Resting

6. Add the oat flour, flax egg mixture, tomato paste, soy sauce, and herbs to the bowl. Mix thoroughly.
7. Let the mixture sit for 5 minutes. This allows the oats and flax to hydrate and absorb excess moisture, ensuring a firm, sliceable loaf.

4. The Bake and Glaze

8. Press the mixture firmly into a parchment-lined loaf pan. Whisk the ketchup and balsamic vinegar together and brush the glaze generously over the top.
9. Bake for 40–45 minutes. Let the loaf rest in the pan for 10 minutes before slicing; this is the secret to achieving clean slices that don’t crumble.

Expert Tips:

• Texture Control: If you prefer a finer, less rustic texture, you can pulse the lentil and mushroom mixture 3–4 times in a food processor instead of mashing by hand. Be careful not to over-process it into a paste.
• Safety Note: Ensure the internal temperature reaches 165°F (74°C) to ensure the binders are fully set and the flavors are fused.