Plant Based Meatloaf
The base of this plant based meatloaf is lentils! This recipe is sure to please and delicious.
Ingredients
- 1 Cup Uncooked Green Lentils Cook placing 1 cup to the side
- 1 Cup Walnut halves Toast at 350 for 10 minutes
- 2 teaspoons Minced Garlic
- 2 Cups Finely diced Onion
- 1 teaspoon Salt
- 1/2 teaspoon Cumin
- 1/4 teaspoon Black Pepper
- 1 Cup Finely chopped Celery
- 1 Cup Grated Carrot
- 1/3 Cup Grated Apple
- 1/8 Cup Finely chopped Red Pepper
- 1 Slice Finely diced Whole Grain Bread I use Dave's Killer Bread
- 3 Tablespoons Ground Flax Seed
- 1/2 Cup Ground Oat Flour
- 1-2 teaspoons Cumin
- 1 teaspoon Oregano
- 1 teaspoon Garlic Salt
Instructions
- Cook 1 Cup green lentils. When done measure out 1 cup and set to the side. Mash the remaining with a fork.
- Lay walnut halves on a parchment lined cookie sheet. In a 350 degree oven toast the walnuts for 10 minutes or until golden. When cool chop fine.
- Drizzle pot with oil and heat. Add garlic and onion and saute until soft and fragrant.
- Add Salt, Cumin, and Black Pepper.
- Next add Carrot, Celery, Apple and Red Pepper. Cook, stirring until soft. It is important that all the vegetables are finely diced and all the same size.
- Add the diced bread, finely chopped toasted walnuts, flax and oat flour to the vegetables.
- Add the mashed lentils and whole lentils and stir everything together.
- Next add the seasonings and TASTE! Add more until you get the taste you like.
- Line a loaf pan with parchment paper and press mixture into the pan with a fork pressing firmly to fill.
- Bake in 350 degree oven for 60 minutes.
- Wait at least 15 minutes before serving. Turn upside down onto serving plate and remove the parchment paper. Top with barbecue sauce or ketchup.
- Carefully slice and use a small spatula to serve.