Moroccan Lentil Meatloaf
This vibrant vegan meatloaf offers a delicious plant-based alternative for festive meals. Made with lentils, sweet potato, mushrooms, flaked almonds, and dried apricots, it's seasoned with aromatic ras el hanout and coated in a spicy tomato sauce for a hearty and flavorful centrepiece.
Instructions
- 1
Preheat the oven to 200°C (fan 180°C). Place the potato (1 sweet) on a roasting tray, drizzle with olive oil (1 tbsp) (half the specified amount for the meatloaf) and bake for 20-25 minutes until soft.
- 2
Heat the remaining olive oil (1 tbsp) (for the meatloaf) in a small saucepan. Add the onion (1) and fry for 10 minutes until softened. Add the cloves (3 garlic) and mushrooms (150 g) and cook for a further 5 minutes, then remove from the heat and set aside to cool slightly.
- 3
Once cooled, tip into a food processor and add the roasted potato (1 sweet) and the remaining meatloaf ingredients: green lentils (780 g), toasted flaked almonds (50 g), dried apricots (75 g), ras el hanout (4 tsp), and gluten-free oats (20 g). Season generously and roughly blitz until just combined, retaining some texture.
- 4
Line a baking sheet with baking paper. Tip the meatloaf mixture onto the paper and shape into a loaf. Bake for 45 minutes.
- 5
To make the sauce, add the olive oil (2 tbsp) to a large pan and fry the onions (2) for 10-15 minutes until soft and golden brown. Add the cloves (3 garlic) and sugar (1 tsp) and cook for a further 2-3 minutes. Add the remaining sauce ingredients: tin chopped tomatoes (400 g), ras el hanout (2 tsp), and ground cinnamon (2 tsp). Cook over a medium heat for 15 minutes until reduced.
- 6
Pour the sauce into a blender or use a hand blender to blitz the sauce until smooth. Spoon the sauce over the meatloaf to coat, then return to the oven and bake for 15 minutes.
- 7
Garnish with [chopped parsley] and [toasted flaked almonds] to serve.
Nutrition Facts
Per portion