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WFPB Easy Lentil 'Meatloaf'

WFPB Easy Lentil 'Meatloaf'

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This WFPB Easy Lentil 'Meatloaf' tastes amazing, and it’s high on protein and packed full of veggies and goodness that you won’t even know are there.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course, Salad
Cuisine American
Servings 8
Calories 192 kcal

Ingredients
  

  • 2 cups/150g cooked brown lentils or canned, and drained
  • 1 white or yellow onion diced
  • 1 large carrot diced (about 1/4 cup)
  • 2 stalks celery diced (about 1/4 cup)
  • 1/2 red pepper diced
  • 1 1/4 cup/100g of chopped mushrooms
  • 2 cloves galirc minced
  • 1 tablespoon of dried thyme
  • 1 tablespoon mixed dried herbs
  • 2 Tablespoons tomato paste
  • 1 Tablespoon bbq sauce of choice
  • 1 Tablespoon Dijon mustard
  • 2 Tablespoons flaxseed meal
  • 1 Tablespoon fresh parsley chopped
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 cup/90g quick oats
  • 2 tbsp chia seeds
  • Topping:
  • Extra bbq sauce for the top after cooking

Instructions
 

  • Pre-heat oven to 350F/180c.
  • Chop onion, celery, mushrooms, red pepper, and carrot (diced).
  • In a large skillet, cook ( cook the veg in water, or broth for WFPB option) onion, garlic, mushrooms, carrots and celery, thyme, mixed herbs, and salt and pepper until browned. (You may use a little vegetable broth to avoid sticking )
  • Once the veg is softened, In a food processor, pulse the cooked veg.
  • The finished product should be chunky; do not over pulse.
  • Transfer the chunky blitzed veg into a bowl, and add the chia seeds, oats, choped parsley
    lentils, BBQ sauce, mustard, tomato paste, all the herbs, salt, and minced garlic. Mix well.
  • I used a silicone loaf pan or place parchment paper in the base of a glass loaf pan. If you don't have a loaf pan, you may form the dough into a loaf shape on a cookie sheet.
  • Place dough into the loaf pan, and gently press the top to form an even top.
  • Cover with aluminum foil
  • Bake for 35 minutes covered.
  • Uncover after 35 minutes, and drizzle additional bbq sauce on top.
  • Return to oven for 10 minutes uncovered.
  • Remove from oven; recover and let stand for 10 minutes before cutting.
  • I find it easier to remove it from the pan prior to cutting.

Video

Notes

Store the cooled leftovers in an air-tight container in the fridge for up to 4 days.
Freezes well for up to 1 month!

Nutrition

Serving: 1sliceFiber: 9.9gCalories: 192kcalFat: 7.7gProtein: 11.2gCarbohydrates: 31g
Keyword food, glutenfree, healthy, meatloaf, plantbased, vegan, wholefoodplantbased
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