Lentil ‘Meatloaf’

The perfect meat-free Monday meal! Especially for anyone who is new to plant-based eating because you seriously cannot even tell this contains no meat?! 

This is a super tasty and easy meal to make, and I find it perfect for meal prep because its easy to make in bulk and have in the fridge for the week! 

Serves 4-5

Ingredients

For the 'meatloaf'

• 2.5 cups canned brown lentils, rinsed and drained

• 1 zucchini, chopped

• 1 onion, chopped

• 6 button mushroom, chopped

• 1 carrot, chopped

• 1 red capsicum, chopped

• 3 garlic cloves, minced

• 3 flax eggs (or normal eggs)

• 3/4 cup oats

• 1/2 cup oat bran or flour

• 1 tbsp Gluten free Worcestershire sauce

• 2 tbsp tomato sauce (I use Celebrate Health tomato sauce)

• 1 tsp dried rosemary or thyme

• 1/2 tsp cumin seeds

• Salt and pepper
  
  Glaze:

• 3 tbsp tomato sauce

• 1 tbsp balsamic vinegar

• 1 tbsp maple syrup

Method

1. Preheat your oven to 180 degrees celsius, fan-forced and line a loaf tin with baking paper.

2. Saute the onion, garlic, zucchini, mushrooms, carrot and capsicum in a non-stick pan in olive oil until cooked and tender. Once cooked, place in a food processor and blend (doesn't have to be super smooth, leave some small chunks remaining). Pour into a large mixing bowl.

3. Then place the lentils, sauces, oats, oat bran, spices and salt and pepper into the food processor and blend again until small chunks remain.

4. Pour into the mixing bowl with the veggie mixture, add in the flax egg (or egg) and stir everything together.

5. Pour meatloaf mixture into prepared baking tin and press down firmly. Combine all the glaze ingredients and pour this evenly over the top.

6. Place in the oven to bake for 55-60 minutes. Allow to cool completely before slicing.