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| Vegan Lentil Meatloaf |
"This quick and easy vegan lentil meatloaf with mushrooms is full of flavor. A fabulous plant-based family-friendly version of the classic recipe."
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
Instructions :
| Prep : 15M | Cook : 6M | Ready in : 1H7M |
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- Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch loaf pan with cooking spray.
- 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.
- 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.
- Bake in the preheated oven until golden, about 45 minutes.
Notes :
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