Lentil Loaf (my version of meatloaf)

lentilEverybody loves meatloaf.  It is such great comfort food.  Being vegan, I had to reinvent my meatloaf into a meatless version.  With the use of lentils I have come up with a really good loaf that satisfies our craving for comfort food.  I add some chunky homemade mushroom gravy and some mash spuds and we are happy.

Ingredients: (all organic and gluten free)

2 cups brown or green lentils

3 cups vegetable stock or water

1 yellow onion, chopped

8 ounces of mushrooms of your choice for the loaf….cremini, shitake, portabello etc.

4 garlic cloves, minced

4 cups of greens of your choice, spinach, kale, swiss chard or a blend of greens.  I’ve added grated zucchini on occasion too.

15 ounces of diced tomatoes with the juice

1 tsp dried crumbled sage leaves

1/2 tsp dried marjoram

1/2 tsp dried thyme

1/2 cup of fresh parsley, chopped

2 cups gluten free oats or gluten free bread crumbs

1  cup of healthy barbecue sauce, tomato paste or ketchup

Directions:

Bring lentils and veggie stock or water to boil.  Lower the heat and simmer on low until the lentils are cooked and all of the liquid is absorbed,  about 40 minutes.

Once lentils are soft, mash the lentils in the same pot.

In a pan sautee onion for 5 minutes.  Add mushrooms and garlic and cook until soft.  Add chopped greens to pan and stir until greens are wilted.

Add lentils to the onion, mushrooms and greens and stir to blend.  Toss in the tomatoes, herbs and parsley.  Stir to combine.  Stir in the oats or bread crumbs.

In loaf pan, you can spread some of the barbecue sauce, tomato paste or ketchup….or spray a little cooking spray to keep the loaf from sticking.  (Another great way to do this without added oil is to line the loaf pan with parchment paper leaving a bit of overhang outside the loaf pan so when the loaf is cooked you can remove it from the pan by using the two overhanging pieces of parchment.  Works great.)

Now spoon lentil mixture into loaf pans…and there is enough to make two 9 x 5 loaves or one casserole dish size loaf.

Top with remaining barbecue sauce, tomato paste or ketchup.

Bake in a preheated 375 degree oven for about 45 minutes.  Let stand about 10 minutes before serving.

Spoon some delicious mushroom gravy overtop.  Scoop the mashed spuds on the plate and accompany with a side salad.  You have a delicious, comfort food meal.  (my version is vegan, gluten free and organic)

And by the way….even if you eat meat, I’m pretty confident you will enjoy this version of a loaf.

Lentils are SO good for you.  Loaded with fiber, low calorie, low glycemic, low in saturated fat, cholesterol and sodium.  Great source of protein, iron, phosphorus, copper, folate and manganese.

Give it a try.  I’m sure you will enjoy it as much as we do.

 

 

 

 

 

 

 

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