Looking for a meatless main your fam will devour? Stop looking. This is it. Flavour-packed lentil loaf served with fluffy garlic mash is everything you want in a vegetarian main.
A delightful vegetarian riff on classic meatloaf, this lentil loaf is packed with flavour and perfect for both vegetarians and meat-eaters alike. The secret? The homemade tangy-sweet ketchup glaze, with a touch of soy sauce to add deep umami notes. Paired with creamy roasted garlic mashed potatoes, this dish is hearty, comforting and sure to impress everyone at the dinner table.
Ingredients for Lentil Loaf and Roasted Garlic Mashed Potatoes
- 2 heads of garlic (divided)
- 1 tbsp + 1 tsp of olive oil (divided)
- 3 tsp salt (divided)
- 3 tsp black pepper (divided)
- 1 cup dried lentils
- 3 cups water
- 2 cups strained tomatoes
- ½ cup apple cider vinegar
- ¼ cup maple syrup or honey
- ½ cup diced white onion
- 1 tsp cinnamon
- 2 tbsp soy sauce (divided)
- 6 medium potatoes, peeled and chopped
- 1 tbsp olive oil
- 2 medium white onions, diced (divided)
- 1 large carrot, finely diced
- 1 tbsp cumin
- 1 tbsp paprika
- 1 tsp chili flakes
- 1 tsp chili powder
- 1 egg
- 1 ½ cups oat flour*
- 4 tbsp butter
- 2 tbsp cream cheese
- 1 cup milk (dairy or plant-based)
(*If you can’t find oat flour at your local grocery store, it’s really easy to make. Just blend oats in a blender for about 10 seconds until a fine powder forms.)
Instructions for Lentil Loaf and Creamy Roasted Garlic Mashed Potatoes
- Preheat the oven to 400°F.
- Chop the top off of one head of garlic, drizzle with 1 tsp olive oil and sprinkle with salt and pepper. Wrap in foil and roast in the oven for 30-40 min, until soft and golden.
- In a medium bowl, soak the lentils in 3 cups of water while you prepare the glaze. Grate two cloves of garlic.
- In a saucepan over low heat, combine strained tomatoes, apple cider vinegar, maple syrup or honey, diced white onion, grated garlic, cinnamon and 1 tbsp soy sauce. Simmer for about 1 hour, stirring every 10–15 min, until reduced by half.
- Bring a large pot of water to a boil, add lentils and cook covered for about 20 min, until tender but not mushy. (It’s okay if water is still boiling; just don’t let it boil too aggressively.) Strain and let cool slightly.
- While the lentils are cooking, dice onions, carrots and 3 cloves of garlic. Peel and cube your potatoes and set aside.
- Add oil to a large non-stick pot over medium-high and sauté diced onions, carrots and 3 cloves of diced garlic. Season with salt and pepper and cook for about 5 min, until softened. Add the cooked lentils, cumin, paprika, chili flakes, chili powder, 1 tbsp of glaze and the remaining soy sauce. Mix well to combine.
- Carefully blend the mixture slightly with an immersion blender, until combined but still textured. Let cool for 10 min. Stir in egg and oat flour. Mix well until combined.
- Remove the roasted garlic from the oven and let it cool.
- Line a loaf pan with parchment paper and press the lentil mixture firmly into the pan. Use a spatula to flatten the top, then cover with plastic wrap. Place another loaf pan on top and press down to compact the mixture (or just use your hands if you don’t have a second loaf pan).
- Reduce oven heat to 350°F and bake lentil loaf, uncovered, for 30 min, uncovered, until browned.
- While the lentil loaf is cooking, bring another large pot of water to a boil. Add a pinch of salt. Add potatoes and cook for about 12 min, until soft. When the potatoes are fork tender, drain them, return them to the pot and turn off the heat. Using a pair of tongs, squeeze the roasted garlic from its skin. Mash roasted garlic, butter, cream cheese and milk into potatoes until smooth and creamy. Season with salt and pepper.
- Remove lentil loaf from the oven, spread prepared glaze over top and bake for an additional 15 min.
- Slice and serve warm, garnished with fresh parsley.
