Lentil, Tempeh Meatloaf

lentils meatloaf tempeh Apr 11, 2025

Before We Dive Into This Delicious Recipe…

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Now, let’s get into the details of this incredible recipe! 🌱

Lentil, Tempeh Meatloaf
Makes: 1 loaf (serves about 6) Time: ~1 hour 15 minutes FODMAP: High

This is a delicious recipe, but it is also a high FODMAP food. (Because it is made of lentils, garlic, onions, mushrooms, AND flaxseed which are all high in FODMAPS) If your gut can handle higher FODMAPs (without gas and bloating), make sure to try this because it is SO good.

Ingredients

Base:

1 cup cooked lentils (brown or green for texture)
1 (8oz) block tempeh, roughly chopped

Vegetables & Aromatics:

1 small onion, roughly chopped
3 cloves garlic, peeled
1 cup mushrooms roughly chopped

Flavor Boosters:

1 packet (1.4 oz) vegan French onion soup mix
2 tbsp tomato paste
2 tbsp soy sauce (or tamari for gluten-free)
1 tbsp balsamic vinegar
1 tbsp Dijon mustard
2 tbsp nutritional yeast
1 tsp smoked paprika
1/2 tsp freshly ground black pepper

Binders:

1/4 cup ground flaxseeds + 1/2 cup water (flax egg)
1/2 cup panko breadcrumbs (or gluten-free oats, pulsed)

Glaze (Optional):

1/4 cup ketchup
1 tbsp maple syrup
1 tsp apple cider vinegar

Additional:

Salt to taste

Instructions

1. Preheat & Prep:

Preheat oven to 375°F (190°C).
Line a loaf pan with parchment paper.

2. Process Aromatics & Veggies:

Add onion, garlic, and mushrooms to a food processor.
Pulse until finely chopped (not puréed).

3. Blend the Base:

Add lentils and tempeh.
Pulse a few times—leave some chunks for texture.

4. Add Flavor Boosters:

Add soup mix, tomato paste, soy sauce, vinegar, mustard, nutritional yeast, paprika, and pepper.
Pulse again just to combine.

5. Combine Mixture:

Transfer to a large bowl.
Stir in flax egg and breadcrumbs.
Add salt if needed.
Let sit 5 minutes to absorb moisture.

6. Shape & Bake:

Press firmly into loaf pan and smooth top.
Bake uncovered for 35 minutes.

7. Apply Glaze:

Mix glaze ingredients.
After 35 min, brush glaze on top.
Return to oven for 15–20 more minutes.

8. Rest & Serve:

Cool 10–15 minutes before slicing.
Serve with mashed potatoes, veggies, or salad.

Tips for Success

Texture Control: Don’t over-process—leave chunks for best texture.
Moisture Balance: Too wet? Add breadcrumbs. Too dry? Add water or soy sauce.
Flavor Adjustments: Add extra paprika or hot sauce for more kick.

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