I have been wanting to try my hand at making a Lentil Loaf to replace the meatloaf I would make occasionally. It turned out better than I had hoped for. This is a fairly simple recipe that can be assembled ahead of time and popped in the oven later.
The flavor is amazing. You can use the sauce in this recipe to top the loaf or use my Best Mushroom Gravy. Serve the Lentil Loaf with Light and Creamy Mashed Potatoes and some Roasted Green Beans. This is a comfort meal to the max.
- 2 1/2 c french lentil, soaked (1 1/4 c dry)
- 3/4 c onion, diced
- 1 1/2 c carrots, diced
- 3/4 c celery stalks, diced
- 2 c baby portobello mushrooms, sliced
- 1 tbsp All-purpose Seasoning, divided, 1/2tbsp – 1/2 tbsp
- 2 tbsp garlic, minced
- 2 tbsp tomato paste
- 1 tbsp bbq sauce (your favorite)
- 2 tbsp flax meal
- 1/2 c rolled oats
- 1/2 c GF Bread Crumbs
Preheat oven to 350 degrees. Line baking sheet with parchment paper.
In a large skillet over medium heat sauté, onion, carrots, celery, mushrooms, and 1/2 tbsp All-Purpose Seasoning. Sauté veggies until they are softened. Add garlic and cook until garlic is fragrant.
In a food processor add lentils, cooked vegetables, remaining All-Purpose Seasoning, tomato paste, bbq sauce, flax meal, rolled oats and Gluten-free bread crumbs. Pulse until it is a chunky dough.
Form the dough into a loaf on the prepared baking sheet. Bake for 35 minutes. Remove from oven and top with sauce.
- 2/3 c ketchup
- 1 tbsp maple syrup
Mix the ingredients together and spoon the sauce on top of loaf. Return to oven and bake for 10 additional minutes.
Remove from oven and let loaf rest for at least 10 minutes. The rest time is important so the loaf firms up.
Serve. Eat. Enjoy.