Vegan Skinny Meatloaf: Love This Quick & Easy Recipe!

If you’re looking for a hearty and flavorful plant-based dish that satisfies your comfort food cravings, this Vegan Skinny Meatloaf is the perfect choice. Packed with healthy ingredients, this recipe is low in fat but rich in flavor, making it a lighter alternative to traditional meatloaf. Plus, it’s quick and easy to whip up, perfect for a busy weeknight!

Ingredients:

• 1 1/2 cups cooked lentils (brown or green)
• 1/2 cup rolled oats (blended into oat flour)
• 1/2 cup breadcrumbs (use gluten-free if needed)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 medium carrot, grated
• 1/4 cup ketchup (plus extra for topping)
• 2 tablespoons soy sauce or tamari
• 2 tablespoons ground flaxseed mixed with 6 tablespoons water (flax egg substitute)
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1/2 teaspoon cumin
• Salt and pepper, to taste
• 1 tablespoon olive oil (optional, for sautéing)

Method:

1. Preheat your oven to 375°F (190°C). Line a loaf pan with parchment paper or lightly grease it.
2. Cook the lentils: If you haven’t already, cook the lentils according to package instructions. They should be soft but not mushy. Once cooked, set them aside to cool slightly.
3. Prepare the flax egg: In a small bowl, mix the ground flaxseed with 6 tablespoons of water. Let it sit for about 5-10 minutes until it thickens into a gel-like consistency.
4. Sauté the vegetables: Heat a small pan over medium heat and add olive oil (optional). Sauté the chopped onion, garlic, and grated carrot until they soften, about 4-5 minutes. Set aside.
5. Mash the lentils: In a large mixing bowl, use a fork or potato masher to lightly mash the cooked lentils. Leave some texture, as you don’t want the lentils to turn into a paste.
6. Mix the ingredients: Add the sautéed vegetables, oat flour, breadcrumbs, ketchup, soy sauce, and flax egg to the mashed lentils. Sprinkle in the smoked paprika, thyme, cumin, salt, and pepper. Mix everything until well combined.
7. Shape the loaf: Transfer the lentil mixture into the prepared loaf pan. Use a spatula to press it down evenly and shape it into a loaf.
8. Top with ketchup: Spread an additional layer of ketchup on top of the loaf for that classic meatloaf glaze.
9. Bake: Place the loaf in the preheated oven and bake for 35-40 minutes. The edges should be golden, and the top will be slightly caramelized. Let the loaf cool for about 10 minutes in the pan before carefully lifting it out.
10. Slice and serve: Slice the loaf and serve with your favorite side dishes. It pairs wonderfully with mashed potatoes, steamed veggies, or a simple salad.

Tips:

• Make it ahead: You can prepare the loaf mixture ahead of time and store it in the fridge. Just bake it when you’re ready to serve.
• Add veggies: Feel free to add other veggies like chopped mushrooms, zucchini, or bell peppers for extra flavor and texture.
• Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days. It also freezes well, so you can enjoy it later!

Why You’ll Love It:

This Vegan Skinny Meatloaf is comforting, wholesome, and packed with plant-based protein from lentils and flaxseed. It’s a lightened-up version of a classic dish, but still delivers big on flavor! Perfect for family dinners or meal prep, and even meat-eaters will love it.

Give this recipe a try and see how easy and delicious a vegan twist on meatloaf can be!