Lentil “Meat”loaf is very hearty and full of great flavors, but it has very little fat unlike a traditional meatloaf. The lentils and the mushrooms really give this a meaty flavor. The lentils also provide a ton of protein. This would go great with mashed potatoes and gravy.
serves about 6
3 TBSP ground flax seeds
6 TBSP hot water
2 cups of oats
2 TBSP olive oil
1/2 lb mushrooms
2 cloves of garlic finely minced
1 5 oz bag spinach washed and roughly chopped
1 tsp thyme
4 cups cooked lentils cooled (about 1 3/4 cups dry)
3 TBSP tomato paste
salt and pepper
Preheat the oven to 375. Combine the flax seed and the hot water and set side. Grind 1 cup of the oats in the food processor and put into a large bowl along with the other oats. Next grind the mushrooms, onion and carrot in the food processor just until they are finely chopped. In a large skillet heat the oil. Add in the minced veggies and cook for about 5 minutes. Add in the garlic and cook for another minute. Add in the spinach and cook until it is wilted. Remove the pan from the heat and let it cool a little.
Puree half of the cooked lentils in the food processor and add the other half to the oats. Add in the cooked veggies, the thyme, tomato paste, salt, pepper and flax seed mixture. Mix thoroughly until it is all very well combined. You may have to get your hands in there. Cover a baking pan with parchment or a silpat. Place the lentil mixture on the pan and form it into a loaf shape. Cover it with foil and bake for 20 minutes. Then remove the foil and bake another 20-25 minutes. Remove the lentil meatloaf from the oven and let it cool at least 5-10 minutes before cutting.