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Lentil Loaf with Tomato Glaze Recipe

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4.1 from 26 reviews

A hearty and flavorful lentil loaf that serves as a perfect vegetarian main dish. Made with lentils, vegetables, oats, and a tangy ketchup glaze, this recipe is packed with wholesome ingredients and baked to perfection for a comforting, protein-rich meal.

Ingredients

Flavor Base

  • 2 tablespoons extra virgin olive oil
  • 1 large onion, finely chopped
  • 2 medium carrots, finely chopped
  • 2 ribs celery, finely chopped
  • 3 cloves garlic, pressed
  • 3 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ⅛ teaspoon black pepper

Main Mixture

  • 3 cans (15 ounces each) lentils (brown or green, drained well) or 2½ cups cooked lentils
  • 1 cup quick-cooking oats (or rolled oats)
  • 3 tablespoons parsley, chopped
  • 1 large egg, beaten
  • ¾ cup parmesan cheese, grated

Ketchup Glaze

  • 1½ cups ketchup
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon sugar (optional)
  • ¼ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder (optional)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Line a loaf pan with parchment paper, leaving extra paper hanging on the sides to easily lift the loaf out after baking.
  2. Make Flavor Base: Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the finely chopped onion, carrots, celery, and pressed garlic. Cook gently for about 10 minutes, stirring frequently until the vegetables soften. Stir in the tomato paste, dried oregano, paprika, salt, and black pepper, and cook for one additional minute to blend the flavors.
  3. Add Lentils and Oats: Remove the skillet from heat. Add the drained lentils, quick-cooking oats, and chopped parsley to the skillet. Stir thoroughly to combine all ingredients evenly.
  4. Blend Mixture: Transfer the mixture into a food processor and pulse until coarsely blended, leaving some texture. Alternatively, you can blend the mixture directly in the skillet using an immersion blender until coarsely combined.
  5. Add Egg and Cheese: Transfer the blended mixture back into the skillet or a large bowl. Stir in the beaten egg and grated parmesan cheese until well mixed. For a vegan option, omit the egg and substitute with non-dairy cheese.
  6. Shape and Bake First Stage: Pour the mixture into the prepared loaf pan and press it down evenly with the back of a spoon. Place it into the preheated oven and bake for 30 minutes.
  7. Prepare Ketchup Glaze: While the loaf bakes, whisk together the ketchup, apple cider vinegar, sugar, salt, garlic powder, and onion powder in a small bowl until smooth.
  8. Apply Glaze and Finish Baking: Remove the loaf from the oven and pour the prepared ketchup glaze over the top evenly. Return the loaf to the oven and bake for an additional 15 minutes to set the glaze.
  9. Cool and Slice: Remove the lentil loaf from the oven and lift it out of the pan using the parchment paper edges. Transfer it to a cutting board or serving platter and slice into ¾-inch (2 cm) thick slices before serving.

Notes

  • The egg can be omitted for a vegan version; substitute parmesan cheese with a vegan alternative.
  • Using quick-cooking oats helps bind the loaf better, but rolled oats can be used for a firmer texture.
  • The glaze adds a flavorful tanginess but can be adjusted to taste by altering the sugar or vinegar amounts.
  • Allow the loaf to cool slightly before slicing to ensure it holds together well.
  • Leftovers can be refrigerated and eaten cold or reheated.

Find it online: https://justsosavory.com/lentil-loaf-with-tomato-glaze-recipe/