Vegetarian Meatloaf
Equipment
- 1 Loaf pan
- 1 large mixing bowl
- 1 medium frying pan
- 1 Wooden spoon
- 1 measuring cup set
- 1 measuring spoon set
- 1 Oven
Ingredients
- 1 tablespoon olive oil
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 cup carrots grated
- 1 cup mushrooms finely chopped
- 1 cup red bell pepper finely chopped
- 1 cup cooked lentils
- 1 cup breadcrumbs
- 1/2 cup walnuts chopped
- 1/4 cup fresh parsley chopped
- 1/4 cup tomato paste
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce vegetarian version
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs beaten
Instructions
- Preheat the oven to 350°F (175°C).
- Heat olive oil in a medium frying pan over medium heat.
- Add onion and garlic to the pan and sauté until soft.
- Stir in carrots, mushrooms, and red bell pepper, and cook for 5 minutes.
- In a large mixing bowl, combine the cooked vegetables, lentils, breadcrumbs, and walnuts.
- Add parsley, tomato paste, soy sauce, Worcestershire sauce, thyme, salt, pepper, and beaten eggs to the mixture.
- Mix all ingredients well until combined.
- Transfer the mixture into a loaf pan and spread evenly.
- Bake in the preheated oven for 60 minutes until firm and golden brown.
- Remove from the oven and allow to rest for 10 minutes before slicing.
Notes
For best results, ensure that the vegetables are finely chopped to help the loaf hold together well. You can substitute or add other vegetables such as zucchini or spinach for variety. Be sure to taste the mixture before baking to adjust seasoning to your preference. If the mixture seems too dry, you can add a little vegetable broth to reach the desired consistency.
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