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Meatless Meatloaf

Course Dinner
Cuisine Plant Based
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings 8 people

Ingredients

  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1/2 cup quick oats
  • 1/2 cup bread crumbs
  • 2 tbsp dry parsley
  • 2 tbsp flax meal
  • 2 tbsp bbq sauce
  • 1 1/2 tbsp sea salt
  • 1 1/2 tbsp black pepper
  • 1 tbsp seasoning salt
  • 4 tbsp tomato paste
  • 1/2 yellow onion
  • 3 tbsp brown sugar
  • 1/2 cup ketchup
  • 3 cloves garlic
  • 2 tbsp extra virgin olive oil
  • 1/3 cup mushrooms diced
  • 2 stalks celery diced
  • 3 carrots peeled and diced
  • 2 cups green lentils
  • 1 cup water

Instructions

  1. Pre-heat oven to 350 degrees. 

  2. Line baking sheet or loaf pan with parchment paper. 

  3. Boil 1 cup water with 2 cups lentils. (follow directions on lentils bag)

  4. While cooking the lentils. Add 1 tbsp olive oil to skillet and sauce onion, celery, carrots, mushrooms and bell peppers. Once the vegetables are beginning to soften add the garlic and sauce for 2-4 more minutes. 

  5. Remove lentils from heat. 

  6. Fold all ingredients except, ketchup and brown sugar into a bowl. 

  7. Place small portions into a food processor (if you have a small one) and pulse until the mixture is a dough like consistency. 

  8. Place mixture onto the baking sheet. 

  9. Mold into a loaf shape. 

  10. Bake for 40 minutes. 

  11. Remove the loaf from the oven. 

  12. Spread the ketchup onto the loaf and sprinkle with brown sugar. 

  13. Bake for another 10-15 minutes. 

  14. Remove the loaf from the oven, let cool, and enjoy!