This recipe is a welcome change to plain old meatloaf. We are a low carb – clean eatin’ family. We do eat organic, free-range beef but lentils are a nice alternative once in a while. This lentil loaf is protein packed, low carb, gluten-free, and tastes really great. It’s a comfort food kind of dinner entrée.
Vegan Better than “Meat” Lentil Loaf
2 TBSP ground flax seeds soaked in 6 TBSP boiling water
1 TBSP olive oil
1 onion, diced
1 1/2 cups mushrooms, finely diced
3 cups fresh baby spinach, finely chopped
1 tsp. fresh thyme
3/4 cup Sweet & Tangy BBQ sauce (see recipe here)
2 cups cooked lentils
1 cup gluten-free oats
1/2 cup almond meal/flour
1/2 tsp. sea salt
1/2 tsp. pepper
Preheat oven to 375 degrees Fahrenheit.
Add the ground flax-seed and boiling water to a large bowl, mix and set aside-allow to thicken.
Heat the olive oil in a large pan, add the onion and saute on medium heat for 5 minutes, add the mushrooms and saute for another 3 minutes, and finally add the chopped spinach and saute for 1-2 minutes just allowing it to wilt slightly.
As you can see…This is how we get things done around here.
At least we’re having fun!
Add the BBQ Sauce and mix in to the thickened flax-seed.
Add sautéed vegetable mixture. Make a well in the center of your veggie mixture and add 1 1/2 cups of the cooked lentils. 1/2 cup gluten-free oats, and 1/2 cup of the Sweet & Tangy BBQ sauce.
Using an immersion blender puree the lentils, oats, and BBQ sauce together. If you do not have an immersion blender, you can put the lentil-oat-BBQ mixture in a food processor, puree and then stir into the veggie mix.
Mix all the pureed lentils, oats, BBQ sauce and veggies. Then add the remaining whole lentils, whole oats, almond meal, sea salt, and pepper. Mix very well to combine thoroughly. You can use a spoon or get in there with your hands like old-fashioned meatloaf.
Line a 9X5″ bread loaf pan with a piece of parchment paper as shown above.
Spoon mixture into the loaf pan. Top with the remaining 1/4 cup of Sweet & Tangy BBQ Sauce. Bake uncovered at 375 degree Fahrenheit for 45 minutes.
Cool in the pan for 5-10 minutes. Then pull the loaf out by grabbing the sides of the parchment paper. Set on a cutting board and allow to cool for another 5-10 minutes. This will allow the lentil loaf to set and slice more easily. Enjoy!!