This savory lentil and oat veggie loaf (Vegetarian Meatloaf) is a hearty, meatless take on a classic comfort dish, packed with tender lentils, oats, and flavorful herbs. Topped with a rich marinara glaze, it’s perfect for a cozy family dinner or as a standout vegetarian option at gatherings.
Cook the Lentils:
In a medium saucepan, bring vegetable broth and salt to a boil. Add lentils, reduce to a simmer, cover, and cook for 25-30 minutes until lentils are tender and liquid is absorbed. Drain any excess liquid if needed and lightly mash the lentils, leaving some whole for texture.
Sauté the Aromatics:
While lentils cook, sauté diced onion and minced garlic in a little olive oil over medium heat until soft and fragrant, about 5 minutes. Set aside to cool.
Combine the Ingredients:
In a large mixing bowl, combine mashed lentils, sautéed onion and garlic, oats, shredded cheese, beaten egg, marinara sauce, tomato paste, oregano, smoked paprika, parsley, seasoned salt, and black pepper. Stir until fully incorporated.
Shape and Bake:
Lightly grease a loaf pan with olive oil or use parchment paper for easy removal. Spoon the mixture into the pan and smooth the top with the back of a spoon. Spread a thin layer of marinara sauce over the top for extra moisture and flavor.
Bake the Loaf:
Bake at 350°F (175°C) for 40-50 minutes, or until the loaf is set, the edges are golden, and the top looks slightly dry.
Cool and Serve:
Let the loaf cool in the pan for 10 minutes, then run a knife around the edges to loosen. Turn the loaf onto a serving platter. Slice and serve with extra marinara sauce or your favorite side dish.