Lentil Meatloaf

  • 1 cup lentils
  • 1 tsp Italian Seasoning
  • 2 onions, large, chopped (or 6 small onions)
  • 1 red bell pepper
  • 1 tsp pepper
  • ¼ t thyme
  • 1 lb spinach, fresh or frozen
  • ½ c vegetable broth (optional)
  • ¼ c  vegan Worcestershire sauce
  • 1 tsp tomato paste
  • 10 slices whole wheat bread, ripped in pieces
  • ¼ c ground flaxseed, optional for nutritional boost!
  • 2 Tbsp ground flaxseed plus 1/2 c warm water
  • ketchup (optional)

 

Cook lentils for 20 minutes in boiling water.  Drain.

Place drained lentils and Italian seasoning in a food processor and process to resemble ground meat.  Add water as needed.

Sauté onions and red pepper in oil, salt, pepper, and thyme for a few min.

Add spinach, cook few more min.

Add broth, Worcestershire, and tomato paste; mix well.

Let mixture cool.

Add “ground lentil meat”, bread, flax; mix well. Smash into 9 x 13” rectangular glass pan (don’t need to grease). Spread ketchup on top. Bake at 350° for 1 hour. Enjoy!