Amazing Lentil Meatloaf
This lentil meatloaf is a hearty and nutritious dish, perfect for a family meal.
Equipment
- Pot
- Oven
Ingredients
For the Lentil Meatloaf
- 1 cup brown lentils
- 2 cups water
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 medium carrot, diced
- 1 stalk celery, diced
For the Glaze
- ⅓ cup ketchup
- 1 tablespoon maple syrup
- 1 tablespoon balsamic vinegar
- ½ cup rolled oats
- ½ cup breadcrumbs use gluten-free if needed
- 2 tablespoons ground flaxseed
- ¼ cup water for flax egg
- 1 tablespoon soy sauce or tamari
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
Instructions
- Preheat your oven to 350°F (175°C).
- In a pot, combine lentils and water. Bring to a boil and simmer until lentils are tender, about 20 minutes. Drain any excess water.
- In a skillet, heat olive oil over medium heat. Add onion, garlic, carrot, and celery. Sauté until softened, about 5-7 minutes.
- In a large bowl, combine cooked lentils, sautéed vegetables, oats, breadcrumbs, flaxseed, water, soy sauce, tomato paste, thyme, smoked paprika, salt, and pepper. Mix well.
- Transfer the mixture to a loaf pan and shape it into a loaf.
- In a small bowl, whisk together ketchup, maple syrup, and balsamic vinegar. Spread the glaze over the top of the meatloaf.
- Bake in the preheated oven for 45 minutes, or until firm.
- Let it cool for a few minutes before slicing. Garnish with fresh parsley if desired.
Notes
This meatloaf can be made ahead of time and stored in the fridge. You can also freeze it for later use.