Name: Vegan Lentil Meatloaf
Prep time: 27 min
Cook time: 62 min
Total time: 90 min
Yield: 6 servings
Ingredients: 1 cup dried green lentils (sorted and rinsed (or 2 1/2 cups cooked)); 3 tbsp ground flaxseed meal; 2 tbsp grapeseed oil; 1 cup finely diced yellow onion; 1 cup finely diced celery; 3 cloves minced garlic cloves; 1 cup shredded carrot; 10 oz baby bella mushrooms (minced (about 2 cups)); 1 tsp dried thyme; 1 tsp fennel seeds; 2 tbsp nutritional yeast; 1 cup finely chopped toasted walnuts; 1 cup breadcrumbs; 1.5 tsp salt (plus more to taste); 1 tsp freshly ground black pepper (plus more to taste); null null red chili flakes (to taste); 3 tbsp balsamic vinegar; 3 tbsp ketchup

Instructions

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1

Bring water (2.5 cups) to a boil in a medium saucepan over high heat. Add the dried green lentils (1 cup), partially cover the pan with a lid, and cook until tender, 30 to 45 minutes, stirring halfway through. Drain and set aside.
2

In a small bowl, stir the ground flaxseed meal (3 tbsp) and water (0.5 cup) together. Set it aside to thicken for at least 3 minutes.
3

Heat the grapeseed oil (2 tbsp) in a large skillet over medium-high heat. Add the finely diced yellow onion (1 cup), finely diced celery (1 cup), and garlic cloves (3 minced), and sauté until the onion softens, stirring frequently, about 3 minutes.
4

Add the shredded carrot (1 cup) and baby bella mushrooms (10 oz), sautéing until the mushrooms begin to soften and release their liquid, about 5 minutes.
5

Stir in the dried thyme (1 tsp) and fennel seeds (1 tsp) and cook for 5 minutes, stirring the mixture occasionally.
6

Preheat the oven to 350°F. Line a loaf pan with parchment paper and set aside.
7

Once the mushrooms are soft, remove the pan from the heat and transfer the contents to a large mixing bowl. Add the nutritional yeast (2 tbsp), [cooked lentils], [flax mixture], finely chopped toasted walnuts (1 cup), breadcrumbs (1 cup), salt (1.5 tsp), freshly ground black pepper (1 tsp), and [red chili flakes]. Stir well to combine all the ingredients. Add more salt and pepper to taste if desired.
8

The mixture should stick together, but if it doesn’t, place about cup (1) into a food processor and pulse until it’s a thick mush. Stir that back into the skillet. You can also add an immersion blender to the mixture and blend for 5-10 seconds or until a small portion is blended.
9

Scoop the mixture into the prepared loaf pan and press firmly into the pan.
10

Mix the balsamic vinegar (3 tbsp) and ketchup (3 tbsp) in a bowl until combined. Spread it evenly over the top of the loaf.
11

Cover the loaf pan tightly with aluminum foil and bake for 30 minutes, or until the top feels firm to the touch.
12

Cool the loaf for 10-20 minutes before slicing. Enjoy hot!
13

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