Memories of mom’s meatloaf?
I have a few.
My mom used to make meat loaf. Not a lot, but every once in a while, usually another one of those Sunday dinner meals.
The one thing I remember about the meatloaf was the uber amounts of ketchup we’d drown it in, and the oats.
Here’s a veganized version, chock-full of lots of good stuff–brown rice, oats, lentils, and savory herbs to satisfy that “meaty” urge, without the meat.
Serve with a side of slow-cooker potatoes and some veggie “gravy” (I like Susan Voisin’s mushroom gravy), and you’ve got yourself a cleaned up version of an old fave.
OR, eat this as leftovers (the flavor is better and the lentil loaf is more firm, a day after) in a sandwich, served with some A-1 sauce and a tomato.
Savory Lentil Loaf
GF, SF
Serves 8
Here’s what you need:
- 1 onion, chopped
- 8 cloves garlic, minced
- 3 carrots, peeled & chopped
- 1/3 c. ground flax seed
- 1/2 c. water
- 1/4 c. mellow miso
- 1/4 c. boiling water
- 4 c. cooked lentils
- 3 c. cooked brown rice
- 3 c. old-fashioned oats
- 2 TBS. Mrs. Dash original No-Salt seasoning
- 1/2 tsp. MSG-free seasoning salt or sea salt (optional)
- 2 tsp. sage
- 1 tsp. poultry seasoning (or additional sage)
♥♥♥
Instructions:
Preheat oven to 400 F.
Heat a non-stick skillet (I love my cast iron skillet) over medium/high heat. Once hot, add onions & garlic. Saute for 3-5 minutes, stirring occasionally, and add small amounts of water so the onions don’t stick. Add carrots and saute for an additional 2-3 minutes. Set aside.
Combine water and flaxseed in a cup. Whip with a fork for about 30 seconds. The consistency should be thick (but not too thick).
Using a teapot or saucepan, boil some water. Pour 1/4 c. hot water over miso, and stir until miso is dissolved. Add oats and mix until combined. Lightly mash lentils with a bean masher or large wooden spoon.
Mix flax mixture, oats, rice, lentils, and seasonings. Use your hands to make sure mixture is thoroughly combined.
Using 1.5 quart glass loaf pans, divide mixture and place in greased (lightly oil or use non-stick spray, OR use non-stick pans) pans.
Bake for 1 hour. Take out of the oven, use a knife and go around the edges, to loosen loaf. Tilt each pan on its side and let cool for 10-15 minutes.
You may eat immediately, but be careful when taking it out of the pan. Here’s an easy way to take it out of the pan: put a cutting board over the pan, flip it over so the cutting board is now on the bottom. Gently remove the pan.
You can let it cool further (will be easier to cut and won’t crumble as easily) or cut into 1″ slices using a bread knife.
Nutrition Info: Makes 16 slices, 8 per loaf. Per slice: 188 calories, 9 g protein, 8 g fiber, 3 g fat, 249 mg sodium.
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