I love good, old-fashioned comfort food recipes like this tasty lentil mushroom meatloaf. Being able to make and serve the dishes I was raised on, that our whole family loved, is a delight. Meatloaf with mashed potatoes and corn-on-the-cob sides was a regular meal in my family. When Mister Key Lime and I started following a vegan diet, one of the things I made early on was a lentil mushroom meatloaf. At the time, there weren’t many vegan meat substitutions available. My, what a difference a few years makes! Even though a meatloaf can now be made with a processed vegan “meat,” I still prefer the lentil mushroom recipe. The ingredients are pure and simple. You know what you’re eating! And you can’t beat the flavor.
This recipe is straightforward. To begin, you must first cook the lentils, enough to make 2 cups after they’re cooked. Before cooking the lentils, rinse them in a colander and sort through them to remove any bad lentils or small pebbles. Next, fill a pot with plenty of water and bring to a boil. Add the lentils and reduce to simmer until the lentils are soft, but not mushy, still holding their shape. Drain off the water. The cooking time will vary, depending on what type of lentils you are cooking, but my brown lentils take between 15 and 20 minutes to become tender.
You can play around and find your own favorite sauce to top your tasty lentil mushroom meatloaf. Or you can use mine, also included in this recipe. Just like with barbeque sauce, some people prefer a sweeter, more ketchup-y sauce, using more brown sugar. Some like it to be more like barbeque sauce. Some cooks even add mustard.
The leftover meatloaf slices make amazing meatloaf sandwiches, with sautéed onions and green peppers, and a marinara sauce topping. I have a great homemade marinara recipe! I’ve included the details on my meatloaf sandwich making here.