Vegetable meatloaf, a delicious main course, enriched with red lentils that provide protein, without eggs and cheese, all plant-based and easy to prepare. A tasty meatloaf to accompany with roasted potatoes, fresh vegetables, or grilled veggies and a good slice of bread for a light, but nutritious and very good meal, to enjoy hot or even cold. If you also love veggie meatloaves, try the lentil meatloaf or the cannellini meatloaf or, if you find vegan ground, the vegan meatloaf with potatoes.
Let’s get to work and prepare the vegetable meatloaf together
OTHER VEGAN MAIN COURSE RECIPES
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 30 Minutes
- Portions: 4People
- Cooking methods: Boiling, Steaming, Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for preparing the vegetable meatloaf
- 1 1/4 cups red lentils
- 2 cups potatoes
- 3 cups zucchini
- 1 cup carrots
- to taste salt and pepper
- 1 tablespoon chives (chopped)
- 4 tablespoons breadcrumb
- 4 tablespoons extra virgin olive oil
- 3 tablespoons soy sauce
Tools
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- Pressure Cooker
- Steamer Basket
- Frying Pans
Steps for preparing the vegetable meatloaf
Rinse the lentils and boil them in plenty of salted water. It will take about 10-15 minutes. Drain them. Peel the potatoes and steam them in chunks (in a pressure cooker about 15 minutes).
Roughly chop an onion. Sauté it in a pan with a drizzle of oil. Peel the carrots and cut them into chunks. Also cut the zucchini into pieces after washing them. Add the vegetables to the onion, splash with soy sauce, and cook for about ten minutes. They shouldn’t become too soft.
Mash the potatoes with the lentils, salt, pepper, and chives. Add the vegetables, a couple of tablespoons of breadcrumbs, and mix everything. Spread a sheet of parchment paper. Pour the mixture and form the shape of a meatloaf.
Sprinkle the surface of the meatloaf with breadcrumbs, drizzle with olive oil, and roll with the parchment paper. Bake in a fan oven at 356°F for about 30 minutes. Remove from oven, let it rest for 10 minutes, and unroll. Bring the meatloaf to the table hot or warm.
Storage
You can store the meatloaf in the fridge for one or two days.
