Veggie Meatloaf with Tomato Glaze

Name: Veggie Meatloaf with Tomato Glaze
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup cooked lentils; 8 ounces mushroom; 1/2 cup walnuts; 1/2 cup breadcrumbs; 1/4 cup onion; 3 cloves garlic; 3 tablespoons tomato paste; 2 tablespoons olive oil; 1 teaspoon thyme; 1/2 teaspoon salt; 1 tablespoon maple syrup; 1 tablespoon apple cider vinegar

Hearty plant-based loaf made from lentils and mushroom, topped with a sticky tomato glaze and sliced for the dinner table.

55 min · Comfortable · 320 cal · 16g protein · $1.90/serving · American

Vegan Comfort Food Meal Prep

55minutes

4servings

320calories

16gprotein

$1.90per serving

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Ingredients (serves 4)

1 cup cooked lentils
8 ounces mushroom
1/2 cup walnuts
1/2 cup breadcrumbs
1/4 cup onion
3 cloves garlic
3 tablespoons tomato paste
2 tablespoons olive oil
1 teaspoon thyme
1/2 teaspoon salt
1 tablespoon maple syrup
1 tablespoon apple cider vinegar

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Instructions

1
Preheat oven to 375°F. Mix lentils, mushroom, walnuts, breadcrumbs, onion, garlic, tomato paste, olive oil, thyme, and salt in a bowl.
2
Press mixture into a loaf pan. Bake for 25 minutes.
3
Meanwhile, whisk together tomato sauce, maple syrup, and vinegar for glaze.
4
Remove loaf from oven and spread glaze over top. Bake 15 more minutes until set.
5
Cool 10 minutes before slicing and serving.