Hearty Vegetable Loaf
Hearty Vegetable Loaf
Ingredients
For the Vegetable Loaf
- 1 tablespoon olive oil
- 1 yellow onion, finely diced
- 1 cup carrots, finely grated
- 2 celery stalks, finely diced
- 1 cup mushrooms, finely chopped
- 2 garlic cloves, minced
- 1 1/2 cups cooked brown lentils, drained
- 1/2 cup oatmeal, quick-cooking, ground into a coarse flour
- 2 large eggs, lightly beaten
- 1/4 cup Parmesan cheese, grated (optional)
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Glaze
- 1/4 cup ketchup
- 1 tablespoon Dijon mustard
- 1 tablespoon brown sugar
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a standard 9x5 inch loaf pan.
⏱️ 5 min•🌡️ 375
- 2
Heat olive oil in a large skillet over medium heat. Add diced onion, grated carrots, and diced celery. Sauté for 8-10 minutes, or until vegetables are softened.
⏱️ 10 min
- 3
Add chopped mushrooms and minced garlic to the skillet. Continue to cook for another 5-7 minutes, until mushrooms have released their liquid and browned slightly. Remove from heat and let cool for 5 minutes.
⏱️ 7 min
- 4
In a large mixing bowl, combine the cooled sautéed vegetables, cooked brown lentils, ground oatmeal, beaten eggs, grated Parmesan cheese (if using), chopped fresh parsley, dried thyme, salt, and black pepper. Mix thoroughly until all ingredients are well combined.
⏱️ 5 min
- 5
Press the vegetable mixture evenly into the prepared loaf pan.
⏱️ 2 min
- 6
In a small bowl, whisk together ketchup, Dijon mustard, and brown sugar for the glaze.
⏱️ 1 min
- 7
Spread half of the glaze evenly over the top of the vegetable loaf.
⏱️ 1 min
- 8
Bake for 30 minutes. Remove from oven, spread the remaining glaze over the top, and return to the oven for another 20 minutes, or until the loaf is firm and the glaze is caramelized.
⏱️ 50 min•🌡️ 375
- 9
Let the vegetable loaf rest in the pan for 10 minutes before carefully inverting it onto a cutting board and slicing.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Vegetable Loaf
For the Vegetable Loaf
- 1 tablespoon olive oil
- 1 yellow onion, finely diced
- 1 cup carrots, finely grated
- 2 celery stalks, finely diced
- 1 cup mushrooms, finely chopped
- 2 garlic cloves, minced
- 1 1/2 cups cooked brown lentils, drained
- 1/2 cup oatmeal, quick-cooking, ground into a coarse flour
- 2 large eggs, lightly beaten
- 1/4 cup Parmesan cheese, grated (optional)
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Glaze
- 1/4 cup ketchup
- 1 tablespoon Dijon mustard
- 1 tablespoon brown sugar
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a standard 9x5 inch loaf pan.
⏱️ 5 min•🌡️ 375 - 2
Heat olive oil in a large skillet over medium heat. Add diced onion, grated carrots, and diced celery. Sauté for 8-10 minutes, or until vegetables are softened.
⏱️ 10 min - 3
Add chopped mushrooms and minced garlic to the skillet. Continue to cook for another 5-7 minutes, until mushrooms have released their liquid and browned slightly. Remove from heat and let cool for 5 minutes.
⏱️ 7 min - 4
In a large mixing bowl, combine the cooled sautéed vegetables, cooked brown lentils, ground oatmeal, beaten eggs, grated Parmesan cheese (if using), chopped fresh parsley, dried thyme, salt, and black pepper. Mix thoroughly until all ingredients are well combined.
⏱️ 5 min - 5
Press the vegetable mixture evenly into the prepared loaf pan.
⏱️ 2 min - 6
In a small bowl, whisk together ketchup, Dijon mustard, and brown sugar for the glaze.
⏱️ 1 min - 7
Spread half of the glaze evenly over the top of the vegetable loaf.
⏱️ 1 min - 8
Bake for 30 minutes. Remove from oven, spread the remaining glaze over the top, and return to the oven for another 20 minutes, or until the loaf is firm and the glaze is caramelized.
⏱️ 50 min•🌡️ 375 - 9
Let the vegetable loaf rest in the pan for 10 minutes before carefully inverting it onto a cutting board and slicing.
⏱️ 10 min