Vegan Lentil Meatloaf

Serves 5-6 | Prep time: 20 mins | Cooking time: 50 mins

INGREDIENTS

• 2 cups canned brown lentils, drained and rinsed
• 1 brown onion, diced
• 2 carrots, diced
• ½ cup red capsicum, diced
• 1¼ cups mushrooms, diced
• 2 garlic cloves, minced
• 3 Tbsp tomato paste
• 2 Tbsp BBQ sauce
• 2 Tbsp flaxmeal
• 1 Tbsp parsley (fresh or dried)
• Salt and pepper to taste
• 1 cup rolled oats
• ½ cup breadcrumbs
• ⅓ cup tomato sauce
• Brown sugar (for topping)
• Olive oil for sautéing

METHOD

1. Preheat your oven to 180°C (356°F) and line a baking tray with baking paper.
2. In a pan over medium heat, sauté the onion, carrots, capsicum, and mushrooms in a splash of oil until soft (about 6-8 minutes).
3. Add the minced garlic, salt, and pepper. Cook for 1 more minute, then remove from heat and let cool slightly.
4. Transfer the cooked veggies to a food processor along with the lentils, tomato paste, BBQ sauce, flaxmeal, parsley, oats, and breadcrumbs. Pulse until well combined but not completely smooth – you want a bit of texture.
5. Shape the mixture into a loaf and place it on the prepared baking tray.
6. Bake for 35 minutes or until golden and firm to the touch.
7. Remove from the oven and spread the tomato sauce over the top. Sprinkle lightly with brown sugar.
8. Return to the oven for another 15 minutes to let the top caramelise.
9. Let it cool for 10–15 minutes before slicing – it’ll firm up more as it rests.

Notes:

• This loaf is perfect served with mashed potatoes and greens.
• Leftovers keep well and can be sliced and pan-fried the next day for sandwiches.
• Make it gluten-free by using GF breadcrumbs and GF pure oats.