Tasty Lentil Mushroom Meatloaf
A delicious meatloaf with a tomato-y topping, perfect with a side of mashed potatoes or other vegetables. Makes great meatloaf sandwiches!
Servings Prep Time
8slices 30minutes
Cook Time
1hour
Servings Prep Time
8slices 30minutes
Cook Time
1hour
Ingredients
For the barbeque sauce ketchup topping:
For the meatloaf:
Instructions
To make the topping:
  1. Add all of the ingredients into a small mixing bowl and stir to combine well. Set aside.
To make the meatloaf:
  1. Preheat the oven to 375° F. Lightly oil a loaf pan and line with parchment paper, leaving a paper overhang on each side for removing after baking.
  2. In a large skillet, sauté the onion in olive oil until medium tender, about 5 minutes.
  3. Add the carrots, celery, and bell pepper. Sauté an additional 5 minutes. Add the mushrooms and cook until all vegetables are tender, 5 to 10 minutes. Remove from heat.
  4. Place all of the cooked vegetables and mushrooms into a food processor along with 1-1/4 cup of the cooked lentils. Add 1/2 cup of the oats, and all of the tomato paste, Worchestershire sauce, soy sauce, and thyme. Pulse a few times, leaving the mix a little chunky. Add salt and pepper to taste.
  5. Transfer the mixture into a large mixing bowl. Add the rest of the lentils, the rest of the oats, plus the almond flour. Stir until the mixture is blended and holding together.
  6. Shape the lentil mushroom mixture into a ball and place it into the prepared loaf pan, spreading evenly. (I like to make an indentation down the middle of the loaf to hold additional topping.)
  7. Cover the top of the loaf with the barbeque sauce ketchup topping. Bake 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Cool 5 to 10 minutes before slicing. Serve with your favorite vegetables as sides.
  8. This meatloaf will keep up to a week in the refrigerator. Serve leftovers on sandwich buns with marinara sauce for delicious meatloaf sandwiches.

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