"Meaty" Lentil Loaf

"Lentils are so versatile and are a staple in many vegetarians kitchens, mine included. Lentils are great for recreating a healthier and animal-free version of meat dishes such as burgers, chili, and meatloaf. For dishes where I am trying to get a hearty/meaty flavor, I recommend using black lentils. This lentil loaf is packed with healthy ingredients, no added fats or oils, and lots of great flavor and texture. I hope you enjoy :)"
 
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photo by RatatoullieRosey photo by RatatoullieRosey
photo by RatatoullieRosey
Ready In:
50mins
Ingredients:
13
Serves:
4-6
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ingredients

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directions

  • Combine lentils, water, and a pinch of salt in a saucepan, bring to a boil, then cover and simmer for 30 minites. Preheat oven to 350°F.
  • While lentils are cooking, chop up all veggies and combine in mixing bowl with basil, garlic, salt, and pepper.
  • Once lentils are done cooking, drain any excess water and mash lentils with the back of a fork. They need to be mashed up so that the loaf holds it's shape, but it is ok to have some texture still, don't over mash.
  • Add the mashed lentils and the rolled oats into the bowl of veggies and mix together (if you want to add cheese, this is the time).
  • Mix in the beaten egg.
  • In a separate bowl mix together equal parts tomato sauce and barbeque sauce, once mixed add half to the lentil and veggie mix and stir together until combined well.
  • Spray a loaf pan with non-stick spray and fill with lentil mixture, spreading evenly and pressing down slightly.
  • Pour remaining barbeque/tomato sauce mixture over the top of the loaf.
  • Bake 40-45 minutes. Once done, let rest for at least 5 minutes before serving.

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