Lentil Loaf
Made with lentils, quinoa or rice, spices and ketchup on top like traditional meatloaf, this is a yummy and filling whole-food plant-based main dish to go with mashed poatoes, gravy, and other vegetables. We also like it with extra barbeque sauce on it.
Servings 6 servings
Ingredients
- 2 cups cooked brown or green lentils
- 1 cup quick oats or rolled oats
- 1 cup cooked brown rice or quinoa
- 1/4 cup water
- 1/4 cup ketchup
- 1 TBSP soy sauce or tamari
- 2 TBSP nutritional yeast (optional)
- 2 tsp onion powder
- 1 tsp dried sage
- 1 tsp dried thyme
- 1/2 tsp baking powder
- 1 tsp dried basil
- 1/2 tsp black pepper
Instructions
- Cook the lentils and brown rice or quinoa in advance. I like to do this in the morning or afternoon before serving this at dinner. To cook the lentils, combine 1 cup brown or green lentils in a sauce pan with a lid with 3 cups water, bring to a boil and then reduce to a simmer with the timer set for 20 minutes. Drain any excess water.
- Preheat oven to 400 degrees.
- In a large bowl, stir all hte ingredients together. Mash the lentils with a fork as much as possible. Taste and add a little extra salt if desired, about 1/2 tsp to 1 tsp depending on preference.
- Transfer the lentil mixture to a loaf pan that's been lined with parchment paper (for easy removal). Make a zig-zag of ketchup on top, or spoon an even layer of kethcup or BBQ sauce on top. Bake for 35 minutes, or until the edges are browned and crispy. I like to have a pan of roasted vegetables going while this is baking, to serve with the lentil loaf.
- Serve with additional kethcup or BBQ sauce. Makes great leftovers.
