Here’s a vegan twist on a classic. This lentil walnut meatloaf is loaded with flavour, fibre, and nutrients and is also gluten-free. It makes a great Sunday meal served with fresh steamed or roasted veggies. The walnuts add a nice crunch as well as some added fats to help keep you full. It’s also inexpensive to make and will easily serve a family of 4 for around $10.
I make my own ketchup to go with this, which will keep in the fridge for a couple of weeks or you can freeze the leftovers in ice cube trays to use as you need.
I can also say this is kid-approved our youngest is 2 and asked for a second helping!
Time: 40 minutes prep, 40 minutes bake
- 2 tbsp coconut or avocado oil
- 220g (approximately 3 heaping cups) thinly sliced cremini or portabelo mushrooms
- 3 tbsp tamari (or soy sauce)
- 2 cups sweet potato cubed (approximately 1/2-inch cubes)
- 2 cups raw walnuts
- 2 Tbsp fresh thyme (fresh or dried)
- 2 cups cooked lentils (rinsed and drained)
- 1/2 tsp of sea salt and black pepper
- 3 cloves of garlic
- 4 tbsp tomato paste
- 1/2 cup bread crumbs (gluten-free if required)
Ketchup Glaze (optional)*
- 150 ml of organic tomato paste
- 1 tbsp tamari (or soy sauce)
- 1 tbsp apple cider vinegar
- 3 tbsp maple syrup or honey
- 2-4 tbsp water or more depending on the consistency you like
- Hot sauce to taste (optional)
- Heat the oven to 350° F.
- Line a standard loaf pan with parchment paper and set aside.
- Heat a large pan over medium heat and add half the oil and mushrooms. Sauté for 5 minutes stirring frequently. Once they have softened and reduced in size, add 1 tbsp tamari and continue to sauté for another 3-4 minutes. Remove from heat and set aside.
- Steam the sweet potatoes in a steaming basket until fork tender then set aside to cool slightly.
- To a large food processor add the walnuts and pulse into a meal (there should still be small chunks, not a flour).
- Add the mushrooms, sweet potatoes, thyme, lentils, salt, and pepper and pulse to combine, but be careful not to purée.
- Pour the mixture into a large mixing bowl and then add tomato paste, remaining tamari and bread crumbs then stir until well combined.
- Transfer the mixture into the parchment-lined loaf pan, and press into the pan evenly.
- Add the ketchup glaze (if using) and spread evenly.
- Bake uncovered for 35-40 minutes or depending on your oven. Remove it from the oven and let it cool for 10-15 minutes before removing the parchment paper from the pan and slice to serve.
- You can use a gravy instead of ketchup if you like. I prefer a mushroom gravy if going this route. If you prefer to not use either brush olive oil evenly on top to prevent the loaf from drying out.