Vegan Meatloaf

Ingredients

• 1 cup green or brown lentils (rinsed and drained)
• 3 cups water (for cooking lentils)
• 1 cup oats (rolled oats)
• 1 medium carrot (finely diced)
• 1 stalk celery (finely diced)
• 1 medium onion (finely chopped)
• 3 cloves garlic (minced)
• 3 tbsp tomato paste (for flavor)
• 2 tbsp soy sauce (or tamari for gluten-free)
• 2 tbsp ground flaxseed (mixed with 6 tbsp water (flax egg))
• 1/4 tsp nutmeg (for seasoning)
• 1 tsp smoked paprika (optional for smokiness)
• 1 tsp salt (to taste)
• 1/2 tsp black pepper (to taste)
• 1/4 cup fresh parsley (chopped, for garnish)
• 1/2 cup ketchup (for topping)

Instructions

1. 1

   Preheat your oven to 350°F (175°C).

2. 2

   In a medium saucepan, combine the lentils and water. Bring to a boil, then reduce heat to a simmer and cook for about 25-30 minutes, or until lentils are tender. Drain any excess water.

3. 3

   In a large mixing bowl, combine the cooked lentils, oats, diced carrot, diced celery, chopped onion, minced garlic, tomato paste, soy sauce, and flax egg. Mix well until everything is evenly distributed.

4. 4

   Add in the nutmeg, smoked paprika, salt, and black pepper. Stir to combine.

5. 5

   Transfer the mixture to a greased loaf pan, packing it down firmly. Smooth the top with a spatula.

6. 6

   Spread the ketchup evenly over the top of the meatloaf for added flavor.

7. 7

   Bake in the preheated oven for 45-50 minutes, or until the edges are slightly crispy and the center is firm.

8. 8

   Remove from the oven and let it cool for about 10 minutes before slicing. Garnish with fresh parsley.