Best Lentil “Meatless” Meatloaf
I’ve been experimenting lately with some new “healthier” recipes. With a little less flour and sugar in my life, I’ve been looking for recipes that are nutritious, tasty, and help ward off cravings for foods that I’m trying to avoid. This hearty “faux meatloaf” packs lots of flavor and the lentils and brown rice keep you feeling full and satisfied.
1 1/2 cups lentils, picked over and rinsed
3 1/2 cups vegetable broth (or water
3 tablespoons olive oil
2 medium onions, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
1 red bell pepper, finely chopped
2 cloves garlic, minced
1/2 teaspoon salt
½ teaspoon dried thyme
½ teaspoon cumin
½ teaspoon black pepper
2 cups pre-cooked brown rice (great use of leftover rice)
1/3 cup ketchup or barbecue sauce
1. Adjust oven rack to middle position and preheat oven to 350 degrees F. Lightly grease a 9x5 loaf pan or line with parchment paper (for easy removal)
2. In a large pot, bring the lentils and vegetable broth or water to a boil, reduce heat to medium-low, cover with lid, and simmer until cooked and they have absorbed most of the liquid, about 30-45 minutes.
3. While the lentils simmer, heat the olive oil in a large non-stick skillet over medium heat until shimmering. Add chopped onions, carrot, celery and bell pepper and cook until softened – 7-10 minutes. Stir in garlic, salt, thyme, cumin, and pepper and cook for 30 seconds until fragrant. Set aside to cool.
4. Drain the lentils in a fine mesh strainer and return to pot; mash lentils with fork or back of a large spoon. Stir in the brown rice, sautéed vegetable mixture, ketchup and mix until combined.
5. Gently press the mixture into a lightly greased loaf pan. Spread extra ketchup on top if desired. Bake for 50-60 minutes. Allow to cool slightly before serving, as this will help the loaf firm up.