Growing up, meatloaf made with ground beef was a weekly meal in our house. Dried out or greasy (depending on the type of ground beef used), and slathered with ketchup, we forced our way through it. In later years, when looking for a heart healthier option, ground turkey or ground chicken was used, and it became even drier.
As an adult, meatloaf made a rare appearance on my family's dinner table, and I have to say, I did make it more appealing and juicier than my childhood experiences.
However, since choosing to be more plant based, meatloaf disappeared from my meal rotation.
Until I saw this delicious plant based version from The Simple Veganista.
I went to my cupboard to check ingredients and had everything except oats and oat flour, so I changed that to quinoa and quinoa flour, and a couple of other ingredients here and there.
The version that I created tasted amazing, and I'm happy to share it here with you today.
Quinoa Lentil "meat" loaf
Ingredients
- 1 heaping cup of lentils (brown is good, however, you can definitely use french or green)
- 1 Herbamare vegetable boullion cube in 2 1/2 cups boiling water
- 3 tbsp ground flaxseed (flaxmeal)
- 1/3 cup water
- 2 tbsp coconut oil (grapeseed oil works as well)
- 3 - 4 garlic cloves, minced,
- 1 onion, diced
- 1 pepper, finely chopped (any color)
- stalk celery, diced fine
- 1 carrot, grated
- 3/4 cup uncooked quinoa
- 1/2 cup quinoa flour
- 1 tsp oregano
- 1/2 - 1 heaping tbsp cumin (according to your taste)
- 1/2 tsp dried mustard or 1 tbsp prepared mustard
- sea salt and cracked black or white pepper to taste
Glaze for loaf
- 1 tbsp tamari sauce (or regular soy sauce)
- 3 tbsp ketchup
- 1 tbsp pure maple syrup or raw honey
Instructions
Heat oven to 350 degrees Farenteit.
Rinse lentils and then put in pot with the boullion cube and water. Bring to a boil. Reduce the heat, cover and simmer for an additional 40 -45 minutes. You want them to get mushy. Remove from heat and remove lid, so that any remaining liquid can absorb into lentils. Don't drain
In a small bowl, combine flaxmeal and 1/3 cup water. Set aside for at least 10 minutes - this will act as your binder, similar to what an egg will do.
Dice, mince and/or grate your vegetables. In pan over medium heat, allow coconut oil to melt, and then add your vegetables and saute until tender. Add spices, stirring to blend well with your veggies.
Place 3/4 of your lentils in a blender, and puree. (careful if they're still hot) I don't have an immersion blender, but you can use this if you have one. Or go old school and use a potato masher.
Combine blended lentils with the other 1/4 of lentils, along with sauteed vegetables, flaxseed mixture, quinoa and quinoa flour. Mix well.
Season to taste with salt and pepper. This is the great part about not using ground meat because you can check your flavors at this point!
Line loaf pan with parchment paper, and put loaf mixture in, pressing down firmly along the edges
Mix your glaze, and then spread over loaf.
Bake in oven for 45 - 50 minutes.
Let cool before slicing.
This loaf can be prepared ahead and cooked the next day. Tastes great reheated as well!
Enjoy!
