Lentil Meatloaf

Lentil Meatloaf

This lentil “meatloaf” is so tasty and hearty, you won’t even notice there’s no meat in it! A vegan and vegetarian option that’s just as delicious, and extra nutritious! Perfect during the holidays for festive meals with the family (part of my Vegan Holiday Meal)!

Ingredients

Loaf
  • 2 cups Canned pumpkin puree
  • 1 Carrot cut into pieces
  • 1 stalk Celery
  • 1 Tbsp Fresh ginger grated
  • 2 Tbsp Fresh parsley chopped
  • 2 Tbsp Fresh rosemary chopped
  • 2 Tbsp Fresh thyme chopped
  • 4 Garlic cloves minced
  • 1 cup Green peas
  • 1 cup Mushrooms sliced/chopped
  • 1 Onion large, finely chopped
  • 3/4 cup Pecans or walnuts, chopped
  • 1 tsp Pepper to taste
  • 1 tsp Poultry seasoning
  • 1 cup Quinoa cooked
  • 3 cups Red lentils
  • 1 tsp Salt to taste
  • Glaze
  • 1/3 cup Apricot jam
  • 2/3 cup Ketchup
  • Procedure

  • Preheat oven to 350ºF (175ºC).
  • Sauté garlic, onions, celery, carrot, and mushrooms for 3-5 minutes, until soft.
  • Add everything to a bowl and mix well to combine.
  • Press into 2 sprayed loaf pans.
  • Mix glaze together and brush over meatloaf.
  • Bake 1 hour.
  • Cool for 45 minutes before removing from pan. Delicious hot or cold!
  • Nutritional Info

    Serving: 1 slice
    16 servings
    Calories: 128

    • 16g Carbs

    • 3g Fat

    • 5g Protein

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