Mushroom & Lentil 'Meat' Loaf with Tomato Glaze

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A hearty, plant-based loaf with umami-rich mushrooms and lentils, finished with a sweet-tangy tomato glaze for a satisfying dinner. This vegetarian recipe, ready in about 50 minutes, pairs dried brown lentils, cremini mushrooms, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 30 min Serves 6 240 cal/serving

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Ingredients

1 cup dried brown lentils
8 oz, finely chopped cremini mushrooms
1/2 cup, finely diced onion
2 cloves, minced garlic
2 tbsp tomato paste
1 tbsp soy sauce
1 tbsp olive oil
1/2 cup breadcrumbs
2 tbsp flaxseed meal
1/4 cup water
3 tbsp ketchup
1 tbsp balsamic vinegar

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Instructions

Step 1: Cook lentils in 2 cups water for 25 minutes until tender but not mushy. Drain, reserving 1/2 cup cooking liquid.
Step 2: Heat 1 tbsp olive oil in a skillet over medium heat. Sauté 1/2 cup diced onion and 2 minced garlic cloves for 5 minutes until softened and golden. Add 8 oz chopped mushrooms and cook for 8 minutes until moisture evaporates and mushrooms are browned.
Step 3: Transfer mushroom mixture to a food processor. Add cooked lentils, 2 tbsp soy sauce, 2 tbsp tomato paste, 1/2 cup breadcrumbs, 2 tbsp flaxseed meal, and 1/4 cup water. Pulse until mixture holds together when pressed.
Step 4: Press mixture into a greased 8x4-inch loaf pan. Bake at 375°F (190°C) for 25 minutes until firm.
Step 5: While loaf bakes, whisk 3 tbsp ketchup, 1 tbsp balsamic vinegar, and 1/4 cup reserved lentil liquid. Brush glaze over loaf during last 5 minutes of baking. Let rest 10 minutes before slicing.