Lentil-Mushroom "Meatloaf"

Appealing to vegans and meat-eaters alike, this tasty lentil-mushroom "meatloaf" is loaded with so much good stuff, you won't even miss the meat.

• Preparation Time: 25 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 10 mins
• Calories: 114 Calories

Ingredients

• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 cloves garlic, minced
• 1 large carrot, diced
• 2 stalks celery, diced
• 2 tablespoons tomato paste
• 1 tablespoon yellow mustard
• 1 tablespoon fresh parsley, chopped
• 2 tablespoons ground flaxseed meal
• 2 cups cooked brown lentils
• 2 tablespoons vegetable broth, or to taste
• 1 tablespoon barbeque sauce, or more to taste
• 0.5 cup diced red bell pepper
• 0.5 medium onion, diced
• 0.5 cup whole wheat bread crumbs
• 0.5 cup quick cooking oats
• 1.25 cups chopped mushrooms

Recipe Instructions

Step 1

Preheat the oven to 325 degrees F (165 degrees C). Line a 9x5-inch loaf pan with parchment paper, or use a silicone loaf pan.

Step 2

Combine mushrooms, bell pepper, carrot, celery, onion, vegetable broth, garlic, salt, and pepper in a large skillet over medium heat. Cook until vegetables are browned, about 7 minutes.

Step 3

Place dough into the prepared loaf pan; gently press the top to form a bread shape. Cover with aluminum foil.

Step 4

Bake for 35 minutes. Remove aluminum foil and drizzle with additional barbeque sauce. Slice and serve.

Step 5

Transfer cooked vegetables to a food processor. Add cooked lentils, oats, bread crumbs, flaxseed meal, tomato paste, 1 tablespoon barbeque sauce, mustard, and parsley. Pulse until combined but chunky; don't over pulse.