I’ve been wanting to make a lentil loaf for quite some time, but for some unknown reason, I found it rather intimidating. I was very off on this thinking because it’s so simple to assemble, just a couple of steps, and make with just a few ingredients.
I remember as a kid I loved meatloaf. We usually had it with veggies and mashed potatoes. Plus a healthy side of ketchup. Gotta have the ketchup. It’s such a perfect example of comfort food to me. I think every mom has a recipe she can go to. My mom certainly did. But since I don’t eat meat, other than fish, I don’t have a go to recipe. This lentil loaf is my attempt to recreate that cozy, home-cooked dish in our home.
Now if you are a meat-loving person who won’t stand for a plant-based alternative to meatloaf, this won’t be the recipe for you. My son and I gobbled up a whole loaf in a couple of days, but my husband prefers the real deal. Most of the time he’s totally fine with nonmeat substitutions, even with stuff like tacos, but he won’t get on board with this. So there’s your warning. But like I said, I love it and so does my son. I find it to be full of flavor, hearty, and ‘meaty’ from the lentils and walnuts.
Ingredients
Equipment
Method
- Preheat oven to 375.
- If you're lentils are not cooked, start by cooking them in 2 cups water. Bring to a boil then reduce to simmer for 20 minutes. Cooked lentils are a lot easier.
- Saute onion, carrot, and celery with a good pinch of salt for about 5 -7 minutes, until soft.
- In a food processor or blender, place walnuts, lentils, oats, breadcrumbs, and all other ingredients, including sauted veggies, and pulse until you get a chunky crumble. Something that resembled ground meat.
- In a greased or parchment lined loaf tin, spread mixute. Press down slightly and flatten. Option to spread a tablesppon or 2 of ketchup over the mixture.
- Bake for 25 minutes covered, then remove cover and bake for another 5 minutes.
