I love good old fashioned meatloaf. It’s one of those comfort foods from my childhood that I just really crave sometimes. I have a really simple and delicious recipe that I use for a classic meatloaf, but I’m taking a time out from red meat and pork right now so I thought I would give a lentil loaf a try. This recipe is a combo of several recipes that were suggested to me along with the basics from my classic meatloaf recipe.
Honestly, I may never turn back. This lentil loaf was so flavorful that I actually think I might prefer it over a classic meatloaf (which is especially great if this time out turns long term). Since it was chilly here when I made it (50’s in June) I served it with green beans and mashed potatoes. I also topped mine with ketchup instead of a glaze because I typically don’t like glazes, but who knows, I might give one a try next time.
Give it a try and let me know what you think!
Ingredients:
- 1 cup dry lentils, prepare as directed
- 3 TBSP flaxseed, combine with 1/3 c. water and set aside in fridge
- 2 TBSP EVOO
- 3 garlic cloves
- 1 small onion (I used 1/4 of a red onion and added some dried chopped onion)
- 1-2 carrots
- 1-2 celery stalk
- 3/4 cup oats
- 1 tsp dried thyme
- 1/2 tsp cumin
- 1 TBSP parsley
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/3 c. ketchup
Place garlic, onion, carrot and celery in food processor and pulse until finely chopped. Saute vegetables and seasoning lightly in EVOO for 3-4 minutes.
Add 3/4 of lentils to food processor and very briefly pulse to chop combine.
In a bowl combine lentils, vegetables, oats and flax, mix well. Add additional seasoning as desired. Pour mixture into a parchment lined loaf pan.
Bake for 50 minutes. Let cool before slicing.
Enjoy!