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Vegan Lentil Meatloaf

Vegan Lentil Meatloaf

NUTRITION

Makes 6 servings. Per Serving:
360

Calories

10.4g

Fat

52.5g

Carbs

15.8g

Protein

INGREDIENTS

 

– cooking spray
– 3 tablespoons olive oil, divided
– 1 onion, diced
– 2 cups sliced mushrooms
– 2 cloves garlic, minced
– 3 cups cooked brown lentils
– 2 cups bread crumbs
– 1/2 cup almond milk
– 1/4 cup ketchup, divided
– 2 tablespoons flaxseed meal
– 2 tablespoons soy sauce
– 1/2 teaspoon salt
– 1/2 teaspoon ground black pepper
– 1/2 teaspoon Italian seasoning

DIRECTIONS

 

1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch loaf pan with cooking spray.

2. Heat 1 tablespoon oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 4 minutes. Add mushrooms and garlic; cook and stir until tender, about 3 minutes.

3. Combine remaining 2 tablespoons olive oil, mushroom mixture, cooked lentils, bread crumbs, almond milk, 2 tablespoons ketchup, flaxseed meal, soy sauce, salt, pepper, and Italian seasoning in the bowl of a food processor. Pulse until just combined; do not overblend and work in batches if needed. Press mixture into the prepared loaf pan. Brush top with remaining 2 tablespoons ketchup.

4. Bake in the preheated oven until golden, about 45 minutes.

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