This veggie-packed lentil loaf is a healthy and delicious alternative to meatloaf, with plenty of veggies and plant-based protein.

Ingredient

• 2 tablespoons flax meal
• 6 tablespoons water
• olive oil, to taste
• 1 carrot, diced
• 1 stalk celery, diced
• ½ cup diced yellow onion(75 g)
• 2 cups diced cremini mushrooms(150 g)
• 3 cloves garlic, minced
• ½ cup diced red bell pepper(50 g)
• 2 tablespoons tomato paste
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 1 tablespoon dried parsley
• ½ teaspoon dried thyme
• 1 tablespoon soy sauce
• 1 tablespoon vegan worcestershire
• 2 cups cooked lentils(300 g)
• ¾ cup cooked brown rice(170 g)
• ¾ cup quick-cooking oats(75 g)
• ¼ cup ketchup(70 g)
• 1 teaspoon maple syrup

Direction

1. To make the flax eggs, combine the flax meal and water in a small bowl and mix well. Set aside for at least 10 minutes.
2. Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper.
3. In a large saucepan, heat a drizzle of olive oil over medium heat. Once the oil begins to shimmer, add the carrot and celery and cook until lightly browned, 2-3 minutes.
4. Add the onion and mushrooms. Cook for another 3-4 minutes, until the onion is semi-translucent.
5. Add another drizzle of olive oil to the pan, then add the garlic, bell pepper, and tomato paste. Cook for 2 more minutes, until the tomato paste is slightly darkened.
6. Add the salt, black pepper, parsley, and thyme and cook for 1 more minute, until fragrant.
7. Add the soy sauce and vegan Worcestershire sauce and cook for 2 more minutes, or until the vegetables are tender. Remove the pan from the heat.
8. In a food processor, combine the lentils, brown rice, oats, flax eggs, and sautéed vegetables. Pulse 10-12 times, until the mixture is slightly chunky.
9. Transfer the mixture to the prepared loaf pan and smooth the top with a spatula.
10. To make the glaze, combine the ketchup and maple syrup in a small bowl. Brush half of glaze on top of the loaf, reserving the rest for later.
11. Bake the loaf for 45-50 minutes, or until an fork inserted in the center comes out clean.
12. Brush the loaf with the remaining glaze, then slice and serve.