I’m currently in the middle of vacation & won’t be back to work until the 6th…want to know what I’ve been doing? A lot of cooking of course! I’m loving having the time to make meals multiple times a day, making holiday dishes, & experimenting in the kitchen. One of the dishes I’ve always wanted to make but hadn’t gotten around to was vegetarian meatloaf. When I was a meat eater I loved meatloaf & for the holidays I wanted to replicate it. Most vegetarian meatloaves are lentil based so I started there & ended up with this delicious lentil loaf. It’s filling, has all the flavors typical meatloaf has, is gluten free & most importantly — it tastes great. If you’re looking for something to make for New Years dinner, this one’s a contender. Let’s get cooking!
Loaf Ingredients (makes 1 loaf)
2 cups vegetable stock
1 1/2 teaspoons salt, divided
1 cup lentils
1 red onion, chopped
1 cup gluten free quick-cooking oats
3/4 cup Swiss cheese, grated
1/2 jar of spaghetti sauce (about 5 oz)
1 teaspoon garlic powder
1 teaspoon dried basil
1 tablespoon dried parsley
1/4 teaspoon black pepper
3 tablespoons organic ketchup
1 tablespoon balsamic vinegar
1 tablespoon pure maple syrup
In a sauce pan, bring vegetable stock & 1 teaspoon of salt to a boil. Add lentils, cover & simmer for 25 minutes until lentils are soft & remove from heat. Most of the stock should be gone but if there’s some left make sure to drain them.
Preheat oven to 350 degrees. Transfer lentils to a bowl & mash them with a fork. I like to leave a few whole lentils for texture. Add the onion & cheese & mix until cheese melts (the heat of the lentils will make this happen). Add the egg, spaghetti sauce (you can use your favorite variety), & all seasonings (garlic, basil, parsley, salt & pepper) & mix until all ingredients are incorporated.
In a bowl, make your glaze by mixing ketchup, balsamic vinegar & maple syrup. Make sure to mix all ingredients well & set aside.
Line a pan with parchment paper leaving paper on the sides to help you remove the loaf after baking. Spray the sides that don’t have parchment paper with non-stick cooking spray & spoon in loaf mixture. Flatten top with the back of a spoon & then add the glaze, making sure to cover the loaf evenly.
Bake loaf for 40 – 45 minutes until firm & remove from heat. Let cool for 10 minutes then scrape the sides without parchment paper with a knife to lose the loaf. Pick up the loaf from the parchment paper sides & transfer to a serving plate & enjoy.
Lentil loaf never tasted so good. Buen provecho!