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Easy Lentil Meatloaf

This recipe for Lentil Meatloaf is a delicious and healthy plant-based alternative to traditional meatloaf, with lentils, walnuts, and spices combined in a flavorful and satisfying loaf.
Author: VeggieHomesteading.com

Ingredients

  • 2 tbsp olive oil
  • 1 onion
  • 1 carrot
  • 2 garlic cloves
  • 2 ½ cups of cooked lentils
  • 2 shallots
  • ½ cup walnuts
  • ¾ cup breadcrumbs
  • 1 flaxseed egg 1 tbsp flaxseed + 4 tbsp water
  • 1 tbsp balsamic vinegar
  • 2 tbsp soy sauce
  • ½ tsp garlic powder
  • 1 tsp smoked paprika
  • ¼ tsp cumin
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • ½ tsp ground pepper
  • ½ tsp salt
  • Tomato Glaze
  • 3 tbsp tomato paste
  • 1 tbsp balsamic vinegar
  • 2 tbsp maple syrup
  • ½ tsp sweet paprika
  • ¼ tsp salt

Instructions

  • 1.    Line a loaf pan with baking paper and set aside.
  • 2.    Chop garlic cloves, onion and carrot in very small pieces.
  • 3.    Sauté garlic in a heated pan with olive oil until fragrant. Then add onion and carrot and sauté for 4-5 minutes or until onion is translucent.
  • 4.    Chop shallots and add it to the other vegetables. Cook for two more minutes.
  • 5.    Place the cooked vegetables in a big bowl and add 2 cups of lentils (leaving ½ apart). Using a hand blend, process the vegetables until a smooth paste. Then add walnut and blend again. This can be done with a food processor as well.
  • 6.    Add all the spices, the rest of the lentils, breadcrumbs, flaxseed egg, olive oil, balsamic vinegar, soy sauce and salt and stir to combine.
  • 7.    Transfer the mixture to the prepared loaf pan, pressing with a spoon to get a compact loaf.
  • 8.    For the glaze, whisk all the ingredients and spread it with a spoon over the top of the loaf.
  • 9.    Bake for 40 minutes at 350 degrees F, or until golden brown on the edges.