Name: Lentil Nut Meatloaf
Prep time: 27 min
Cook time: 62 min
Total time: 90 min
Yield: 8 servings
Ingredients: 1 tsp coconut oil (for sautéing mushrooms); 3 heaping cup shiitake (thinly sliced); 1 pinch sea salt; 1 pinch black pepper; 1.5 tbsp coconut aminos (or vegan Worcestershire); 1 tbsp coconut oil (for roasting potatoes); 2 cup sweet potato (sliced and peeled 0.25 inch rounds); 3 tbsp water (to help steam potatoes); 2 cup mixed nuts (walnuts and pecans preferred); 2 tbsp fresh thyme (or dried equivalent); 2 cup brown cooked lentils (rinsed and well drained); 0.5 tsp sea salt; 0.5 tsp black pepper; 4 tbsp tomato paste; 2 tbsp vegan worcestershire sauce; 0.5 cup gluten free bread crumbs (Ian's panko preferred); 0.5 cup ketchup (for the optional glaze)

Instructions

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1

Heat oven to 350F (176C). Line a standard loaf pan with parchment paper and set aside.
2

Heat a skillet over medium heat. Add coconut oil (1 tsp) and cup shiitake (3 heaping). Season with sea salt (1 pinch), black pepper (1 pinch), and coconut aminos (1.5 tbsp). Sauté for 8 minutes until caramelized.
3

In a skillet over medium heat, add coconut oil (1 tbsp) and sweet potato (2 cup). Cook for 4 minutes until golden on one side. Flip, add water (3 tbsp), cover, and cook for another 4 minutes until tender.
4

In a food processor, pulse mixed nuts (2 cup) into a loose meal. Add the cooked sweet potatoes, sautéed mushrooms, and fresh thyme (2 tbsp), then pulse to combine.
5

Add brown cooked lentils (2 cup), sea salt (0.5 tsp), and black pepper (0.5 tsp). Pulse loosely just to combine, ensuring you do not puree the mixture.
6

Transfer the mixture to a bowl. Stir in tomato paste (4 tbsp), vegan worcestershire sauce (2 tbsp), and gluten free bread crumbs (0.5 cup) until a thick dough forms.
7

Press the dough into the loaf pan in an even layer. Spread ketchup (0.5 cup) over the top as a glaze.
8

Bake for 45 minutes until golden on the edges. Remove and let rest for 15 minutes before slicing and serving.