Lentil Loaf

🛒 Ingredients

• Green or Brown Lentils (cooked) 600 g · 696 kcal
• Large Onion, diced 150 g · 60 kcal
• Celery Stalks, diced 100 g · 16 kcal
• Medium Carrot, grated 80 g · 34 kcal
• Garlic Cloves, minced 10 g · 15 kcal
• Plain Breadcrumbs 100 g · 380 kcal
• Tomato Paste 60 g · 48 kcal
• Vegetable Broth 120 g · 10 kcal
• Olive Oil 30 g · 270 kcal
• Flaxseed Meal 14 g · 65 kcal
• Dijon Mustard 15 g · 15 kcal
• Vegan Worcestershire Sauce 15 g · 10 kcal
• Dried Thyme 2 g · 0 kcal
• Dried Rosemary 2 g · 0 kcal

👨‍🍳 Instructions

1. Preheat oven to 190°C (375°F). Lightly grease a loaf pan and line with parchment paper, leaving an overhang on the sides.
2. In a large skillet, heat olive oil over medium heat. Sauté diced onion, celery, and carrot for 8-10 minutes until softened.
3. Add minced garlic, dried thyme, and dried rosemary to the skillet, cooking for another minute until fragrant.
4. In a large bowl, combine the cooked lentils (mashed coarsely), sautéed vegetable mixture, breadcrumbs, tomato paste, vegetable broth, flaxseed meal, Dijon mustard, and vegan Worcestershire sauce.
5. Season with salt and pepper to taste, mixing well until thoroughly combined and slightly sticky.
6. Press the lentil mixture firmly into the prepared loaf pan, smoothing the top. For the glaze, mix ketchup, maple syrup, and apple cider vinegar.
7. Spread the glaze evenly over the top of the loaf. Bake for 45-50 minutes, or until the loaf is firm and the glaze is slightly caramelized.
8. Remove from oven and let rest in the pan for 10-15 minutes before carefully lifting out with the parchment paper. Slice and serve warm.