Glazed Lentil Loaf
In short: A sliceable loaf of lentils, mushrooms, oats and herbs baked under a sweet tomato glaze. A budget-friendly plant-based centerpiece for family dinners. It takes about 1 h 45 min in total and makes 6 servings.
- Prep
- 30 min
- Cook
- 1 h 15 min
- Resting
- 15 min
- Total
- 1 h 45 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 315 kcal
Lentil loaf is the vegan table's answer to meatloaf, and a good one slices cleanly and tastes deeply savory. Mushrooms, tomato paste and soy sauce build the flavor, while oats and breadcrumbs soak up moisture and ground flaxseed holds it all together. A tangy tomato glaze bakes into a sticky crust on top. Serve it hot with mashed potatoes and gravy, or cold in sandwiches the next day.
Instructions
- Simmer the lentils in plenty of water for 25 minutes until very soft. Drain well and let them steam dry in the colander.
- Stir the flaxseed and water together and leave for 5 minutes to thicken. Heat the oven to 190°C (375°F). Line a 23 x 13 cm (9 x 5 inch) loaf pan with parchment, leaving an overhang on the long sides.
- Heat the oil in a large skillet and cook the onion, carrots and celery for 8 minutes. Add the mushrooms and cook for 6 minutes, until their moisture has gone. Stir in the garlic for 1 minute and take the pan off the heat.
- Mash two thirds of the lentils with a fork in a large bowl. Add the remaining whole lentils, the vegetable mixture, oats, breadcrumbs, flax mixture, tomato paste, soy sauce, thyme, sage, paprika, salt and pepper, and mix well.
- Press the mixture firmly into the pan and smooth the top. Stir the glaze ingredients together and spread half over the loaf.
- Bake for 30 minutes, spread on the remaining glaze and bake for 20 to 25 minutes more, until firm and the glaze is sticky and dark.
- Let the loaf rest in the pan for 15 minutes, then lift it out using the parchment. Slice with a serrated knife.
Tips
- Do not skip the resting time. The loaf firms up as it cools, and slicing it hot will crumble the edges.
- For a gluten-free loaf, swap the breadcrumbs for extra certified gluten-free oats and use tamari. Add 1/2 cup chopped walnuts for more bite.
Questions and answers
Can I make lentil loaf ahead of time?
Yes. Bake it fully, cool and refrigerate for up to 4 days. Slice cold and reheat the slices in a skillet or the oven, or serve it cold in sandwiches.
Can I freeze lentil loaf?
Freeze whole or sliced, wrapped tightly, for up to 3 months. Thaw overnight in the fridge and warm it in a 180°C (350°F) oven for 15 to 20 minutes.
Why did my lentil loaf fall apart?
It was probably too wet or cut while hot. Drain the lentils well, cook off the vegetable moisture, press the mix firmly into the pan and rest it for 15 minutes before slicing.
How long does it take to make Glazed Lentil Loaf?
About 1 h 45 min in total: 30 min of preparation and 1 h 15 min of cooking.
How many calories are in Glazed Lentil Loaf?
About 315 kcal per serving, with 13 g of protein, 49 g of carbohydrates and 8 g of fat. These values are estimates.
Nutrition per serving
| Calories | 315 kcal |
|---|---|
| Protein | 13 g |
| Carbohydrates | 49 g |
| Fat | 8 g |
| Fiber | 11 g |
| Sugar | 12 g |
| Sodium | 600 mg |
Estimated values, calculated from the ingredients.
