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In recent years, plant-based diets have gained significant popularity, prompting home cooks to explore innovative and satisfying recipes that cater to diverse dietary preferences. One such delightful creation that has emerged in the culinary landscape is the Savory Eggless Meatloaf Delight. This dish is not only a hearty and flavor-packed option but also serves as a perfect alternative for those who follow vegan or vegetarian lifestyles. By substituting traditional meat with protein-rich lentils and a medley of vegetables, this meatloaf recipe becomes a nutritious choice suitable for any meal of the day.

Classic Eggless Meatloaf

Looking for easy lunch recipes that wont take up your whole day? Check out these quick meal prep ideas that are both nutritious and satisfying. With options like the Savory Eggless Meatloaf Delight, you can enjoy delicious plant-based meals that keep you energized throughout your busy week. MealPrep EasyLunchRecipes PlantBased HealthyEating Nutrition QuickMeals afterka
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Ingredients
  

1 ½ cups cooked lentils (green or brown)

1 cup breadcrumbs (whole wheat or gluten-free)

1 medium onion, finely chopped

2 cloves garlic, minced

1 cup grated carrots

½ cup chopped bell pepper (any color)

½ cup corn kernels (fresh or frozen)

¼ cup soy sauce or tamari

2 tablespoons tomato paste

1 teaspoon dried thyme

1 teaspoon dried oregano

½ teaspoon smoked paprika

½ teaspoon black pepper

½ teaspoon salt (adjust to taste)

2 tablespoons olive oil

1 tablespoon Worcestershire sauce (vegan if needed)

2 tablespoons nutritional yeast (optional, for a cheesy flavor)

1 tablespoon flaxseed meal mixed with 3 tablespoons water (flax egg substitute)

Instructions
 

Prepare Flax Egg: In a small bowl, mix 1 tablespoon of flaxseed meal with 3 tablespoons of water. Let it sit for about 5-10 minutes until it becomes gel-like.

    Cook Lentils: If not done already, rinse and cook lentils in boiling water until tender but not mushy (about 20-25 minutes). Drain and set aside to cool.

      Sauté Vegetables: In a skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent. Add grated carrots and bell pepper, cooking for an additional 5-7 minutes. Remove from heat and let cool slightly.

        Combine Ingredients: In a large mixing bowl, combine the cooked lentils, sautéed vegetables, breadcrumbs, corn, flax egg, soy sauce, tomato paste, thyme, oregano, smoked paprika, black pepper, salt, and nutritional yeast. Mix well until all ingredients are thoroughly combined. The mixture should hold together; if it's too dry, add a little water or vegetable broth.

          Shape the Meatloaf: Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper. Transfer the mixture to the loaf pan, pressing down to form a compact loaf shape. Smooth the top with a spatula.

            Add Topping: Optional: For a glaze, mix some more tomato paste with a splash of Worcestershire sauce and spread it over the top of the loaf.

              Bake: Place the meatloaf in the preheated oven and bake for 45-55 minutes, or until firm and the edges start to brown slightly.

                Cool and Serve: Once baked, remove the meatloaf from the oven and let it cool in the pan for about 10 minutes. Carefully transfer to a cutting board, slice, and serve warm with your favorite sides or a salad.

                  Prep Time: 15 minutes | Total Time: 1 hour 10 minutes | Servings: 6-8