This vegetarian meatloaf recipe is a wholesome and satisfying plant-based alternative to the classic comfort food dish. Made with lentils, mushrooms, oats, and flavorful seasonings, this “meatloaf” has a hearty texture and delicious taste that will please even avid carnivores.
Why You’ll Love This Recipe
- It’s healthy: packed with plant-based protein, fiber-rich ingredients, and heart-healthy fats.
- It’s easy to make: no complicated techniques or hard-to-find ingredients required.
- It’s versatile: serve it for dinner as a main dish or slice it for sandwiches or wraps.
- 1 cup cooked brown lentils
- 2 cups chopped mushrooms (button or cremini)
- 1 cup rolled oats (gluten-free if necessary)
- 2 tbsp olive oil
- 1 small onion finely diced
- 3 cloves garlic minced
To Sum Up:
The biggest takeaway from this recipe is that you don’t need meat to enjoy the savory flavors of traditional dishes. With simple pantry staples like lentils, mushrooms, oats, and spices, you can whip up a nutritious meal that satisfies cravings without sacrificing your dietary preferences.
Sure, here are three popular FAQs about the “Healthy and Hearty Vegetarian Meatloaf Recipe” on AddM3 with their corresponding answers:
Can I make this recipe vegan?
Yes, you can easily make this recipe vegan by omitting the eggs and using a flax egg instead. To make a flax egg, simply mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for a few minutes until it thickens. You can also use an egg replacer product if you prefer.
How long does this vegetarian meatloaf keep in the fridge?
The meatloaf will keep well in an airtight container in the fridge for up to 4 days. You can reheat individual portions in the microwave or oven as needed.
Can I freeze this vegetarian meatloaf?
Yes, you can freeze this vegetarian meatloaf either before or after baking it. To freeze before baking, prepare the loaf as directed but do not bake it yet; wrap tightly in plastic wrap and then aluminum foil or place in a freezer-safe container and label with date/contents; store in freezer for up to 2 months; thaw overnight at room temperature before baking as directed.
To freeze after baking, allow the cooked meatloaf to cool completely then wrap tightly first with plastic wrap and then aluminum foil or place slices into quart-sized freezer bags (flatten out air pockets) & press down gently so they don’t break apart during freezing process without removing excess liquid from inside bag itself); labeled w/date & contents plus how many servings per bag; store frozen vegetarian meatloaf slices for up to two months maximum (though best within one month). When ready to eat again simply remove from freezer baggie – reheating either slowly defrosted overnight/microwave/heated oven consumption