Lentil Meatloaf
Heart-healthy lentil meatloaf is made with brown with lentils, walnuts, herbs, and spices. It's as comforting and delicious as it is nutritious!
Ingredients
- 3 tbsp olive oil divided
- 1 15oz can of brown lentils drained and rinsed
- 1¼ cup finely chopped carrots about 2-3 medium carrots
- ½ cup finely diced red onion
- 1 pint button mushrooms
- 3 cloves garlic
- 1 tsp kosher salt I use Morton's
- ½ tsp chili powder
- ½ tsp dried rosemary
- ½ tsp dried thyme
- ¼ tsp ground sage
- ½ cup walnuts or sunflower seeds
- 3 tbsp ketchup
- 1 tbsp Dijon mustard
- 1½ tbsp nutritional yeast
- 2 tsp vegan Worcestershire sauce
- ½ cup chickpea flour
- ½ tsp baking powder
- 1 handful chopped fresh parsley
For the glaze:
- 4 tbsp ketchup
- 4 tsp Worcestershire sauce
Instructions
Prep
- Preheat the oven to 400 degrees.
- Finely chop the onions, carrots, mushrooms, and walnuts and set each ingredient aside. I recommend using a food processor to get the veggies nice and small.
- Next, crush the garlic. Rinse and drain one can of lentils, and chop the parsley.
Cook
- Add 2 tbsp of the olive oil to a pan and set to medium heat. Add the onions and carrots and cook for 5 minutes. Then add the mushrooms and cook for 3-5 minutes.
- At this point, the moisture from the mushrooms should have cooked out, so add the garlic and walnuts to the pan and cook that for one more minute. Then add the lentils and turn off the heat.
Season
- Season with salt, chili powder, rosemary, thyme, and sage. Mix well and then add the ketchup, Dijon mustard, Worcestershire sauce, and nutritional yeast.
- Assemble
- Transfer 1/3 of the mixture to a food processor with 1 tablespoon of water, and the remaining tablespoon of olive oil. Blend until it looks like chunky hummus. Then add it back to the pan.
- Sprinkle in the chickpea flour and baking powder and mix well. Finish by stirring in the fresh parsley and transfer the meatloaf mixture to a lightly greased 9x4in loaf pan.
Bake
- Bake for 20 minutes.
- In the meantime, make the glaze by combining the ketchup and Worcestershire sauce. Then remove the meatloaf from the oven, brush half of the glaze on top and return to the oven.
- Bake for 18-20 more minutes.
Finishing Touches
- Brush the remaining glaze on top of the meatloaf and sprinkle with more parsley. Allow the meatloaf to cool for 10 minutes before slicing and enjoy!