Lentil Meatloaf
A healthy and delicious alternative to traditional meatloaf, this Lentil Meatloaf is packed with flavor and perfect for busy weeknights or family dinners.
Ingredients
Main Ingredients
- 1 cup lentils (green or brown), rinsed You can use green or brown lentils.
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 medium carrot, grated
- 1 medium bell pepper, chopped
- 1 cup rolled oats
- 2 tablespoons tomato paste
- 1 tablespoon soy sauce
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- ½ cup chopped nuts or seeds (optional) For added crunch.
Instructions
Cooking the Lentils
- Cook your lentils in a pot of boiling water for about 20-25 minutes, or until tender. Drain and allow them to cool slightly.
Preparing the Oven
- While the lentils are cooking, preheat your oven to 350°F (175°C).
Preparing the Vegetable Mixture
- In a skillet, heat a tablespoon of olive oil over medium heat. Add the onion and cook until soft. Stir in garlic, carrot, and bell pepper, cooking until everything is fragrant and tender.
Combining Ingredients
- In a large bowl, mash the cooked lentils with a fork or a potato masher. Add the vegetable mixture, rolled oats, tomato paste, soy sauce, thyme, smoked paprika, salt, and pepper. Mix well until everything is fully combined.
Shaping and Baking
- Transfer the mixture to a loaf pan, pressing down firmly to shape. Bake for 45-50 minutes, or until the top is firm and slightly browned.
Resting the Meatloaf
- Let the meatloaf cool for about 10 minutes before slicing. This helps the flavors meld even more beautifully.
Notes
Texture Matters: Don’t be afraid to experiment! If you prefer a smoother texture, blend the lentils before adding them to the mixture. Flavor Boosting: Try adding a splash of Worcestershire sauce or some fresh herbs for a flavor kick. Storage Made Easy: This meatloaf stores well in the fridge for up to 5 days, making it perfect for meal prep.