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Vegan Meatloaf with Lentils and Beetroot

Vegan Meatloaf with Lentils and Beetroot

Meatloaf is a family favorite and when I was a child, we would eat it at least once a week. While I was thinking back to those memories this week, I thought I would try my hand at making a vegan version of meatloaf. It wasn’t as simple as I had hoped, but I eventually got there! And I’m so glad I did because surely, I’m not the only one who wants this recipe. Who knows, it might become a regular once a week phenomenon in my home with my own family. 

Grated beetroot landscape

The vegan meatloaf with lentils and beetroot is a great tasting, incredibly colorful, family friendly meal for everyone to enjoy. Oh, did I mention it’s colorful? I will be honest, at first I added the beetroot to this recipe simply to brighten it up on my first try. And the first try was all I needed! Not only did it turn the meatloaf into a vibrant red-ish pink, but it also added taste and texture to compliment all the other quality ingredients. Perfect.

To make this recipe, you will need 15 ingredients and 70 minutes. Yes, just like regular meatloaf, this recipe will take a little longer to prepare and make. But the results speak for themselves. 

Vegan meatloaf ingredients in a pot landscape

We begin this recipe with some brown rice, lentils, and vegetable broth. These ingredients supply us with good source of magnesium, fiber, several vitamin B’s, folate, copper, iron, and protein. We then add in some onion, garlic, and beetroot for biotin, vitamin C, potassium, and folic acid. 

Finishing off the dish, we pop in some tomato, tofu, and walnuts (among other seasoning ingredients). This will give us an additional source of protein, iron, and calcium, as well as zinc, vitamin B1, and all 8 essential amino acids.

Vegan Meatloaf with Lentils and Beetroot is the perfect meal for lunch or dinner because it’s:

  • Full of quality, healthy ingredients. 
  • Family friendly.
  • Travel friendly.
  • A good source of protein – 18g per serve!  
  • Cheerfully colorful.

Vegan meatloaf before baking portrait

To store any leftover meatloaf, simply place the meatloaf into an airtight container and place it in the fridge. Because this meal has brown rice in it, I would not recommend storing the meat loaf for more than 48 hours after being cooked. 

I really like that this recipe is a good one to take to work for lunch or use leftovers from dinner the night before hand to eat at lunch time. You could even add a salad to the side for some green leafy greens! 

And there you have it, our vegan meatloaf with lentils and beetroot. Enjoy! 

Liked this recipe? Why not head over and check out our Mushroom Spinach Quiche with Smoked Tofu.

Vegan meatloaf piece with fork close up portrait

Ingredients
15
Prep time
40 minutes
Total time
Category: Lunch, Dinner
Serves 4
Diet Type: Vegan

Ingredients

For the Rice

  • 12 cup short-grain brown rice

For the Lentils

  • 12 cup brown lentils (washed)
  • 1 cup vegetable broth

For the Meatloaf

  • 8 oz beetroot (grated)
  • 1 tsp black pepper (ground)
  • 2 tablespoons extra virgin olive oil
  • 3 cloves garlic (minced)
  • 1 tbsp ketchup
  • 1 lime (juiced)
  • 1 tbsp maple syrup
  • 1 large onion (thinly chopped)
  • 1 tsp sea salt
  • 1012 oz soft tofu
  • 1 medium tomato (diced small)
  • 12 cup walnut halves (crushed and roasted)

Directions

  1. Preheat the oven to 360 F (180 degrees).
  2. Put the rice in a saucepan, cover with double the amount of water and simmer until cooked (around 30 minutes).
  3. Use a big pot and boil the lentils in the vegetable broth until soft for about 30-40 min.
  4. Preheat a skillet with the olive oil and add the onion, fry it for about 2-4 minutes until soft and golden brown.
  5. Add the garlic and let it fry for another 1-2 minutes before add the beetroot and saute those for 10 minutes.
  6. Use a big bowl and mix all the ingredients well.
  7. Prepare a baking tin with a backing sheet and put the mixture on it, form the loaf with your hand and but it into the oven for about 30 minutes.

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