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Lentil Loaf

by JarƩ Cervantes

Lentil Loaf (Plant Based, Vegan, High Protein)

My grandmother was an excellent cook, so my sisters and I loved going to her house for dinner. One thing she frequently made was Meatloaf. It's simple, but oh man, hers always came out deliciously! The savory flavor of the mushrooms and spices, the sweetness of the ketchup...usually paired with mashed potatoes šŸ‘Œ

Fast forward many years, and here we are talking lentils. As a plant based eater, I had to figure out a meat-free alternative to that beloved dish. And that's what a Lentil Loaf is - a vegan version of meatloaf.

Lentils are PACKED with protein and crucial minerals like Iron, Manganese and Potassium. They're nutrient profile and versatility makes lentils a great replacement for meat, especially in this case.Ā 

The Lentil Loaf is great for a Meatless Monday or even a Holiday meal. The ingredients are basic items you probably have in your pantry already, and once you get everything chopped and measuredĀ - it comes together pretty quickly. You can have this on the table in an hour, and while it bakes, you can prepĀ Herb Roasted Potatoes & Orange Cranberry SauceĀ for a delicious holiday meal.

This recipe satisfied my cravings for meatloaf, and it is sure to satisfy both plant based and meat-eaters alike.

Ok, let's do this!

(Original recipe and photos by Yummy Mummy Kitchen)

LENTIL LOAF

INGREDIENTS

  • 2 cups cooked Lentils (green or brown)
  • 1/2 Yellow Onion, diced
  • 2 Carrots, diced
  • 2 Celery stalks, diced
  • 1/2 cup diced Red Bell Pepper
  • 1 Ā¼ cup diced Crimini Mushrooms
  • 2 cloves Garlic, minced
  • 2 tablespoons Tomato Paste
  • 1 tablespoon BBQ sauce
  • 2 tablespoons ground Flax Seed
  • 1 tablespoon dried Parsley
  • Ā¼ teaspoon Salt
  • Ā¼ teaspoon Pepper
  • Ā½ cup Quick Oats
  • Ā½ cup Breadcrumbs
  • 1/3 cup Ketchup
  • pinch BrownĀ Sugar

INSTRUCTIONS

  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. In a large skillet over medium heat, saute onion, carrots, celery, pepper, and mushrooms with a pinch of salt and pepper until softened. Add the garlic and saute another minute longer.
  2. In a food processor, pulse together the lentils, cooked vegetables, tomato paste, bbq sauce, flax meal, parsley, salt, pepper, oats, and breadcrumbs. You may have to work in batches if your food processor is small. Do not puree, but blend into a chunky dough. You want some bits of veggies for texture.
  3. Form the dough into a ball and place on the prepared cookie sheet. Form into a "loaf" shape as shown in the pictures. Alternatively, fill bell pepper halves with the lentil mixture and place in a baking dish. Bake for 35 minutes. Remove from the oven and spread the ketchup on top. Sprinkle with sugar to help caramelize the topping. Bake for another 10 minutes. Let the lentil loaf cool at least 10 minutes as it firms up during this time.

Enjoy with a side of vegetables and potatoes for a complete meal.Ā 

For the holidays, try adding a side of Orange Cranberry sauce and Herb RoastedĀ Potatoes.Ā 

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