Lentil-Mushroom Meatloaf with Ketchup Glaze

Name: Lentil-Mushroom Meatloaf with Ketchup Glaze
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: Serves 4 to 6
Ingredients: 1 teaspoon extra virgin olive oil; 1 cup (100 g) rolled oats (certified gluten-free if necessary), divided, plus more if needed; 1 teaspoon dried sage; 1 teaspoon fennel seeds; 1½ teaspoons dried parsley; 1½ teaspoons dried thyme; 2 tablespoons liquid aminos (or tamari or soy sauce); 1 tablespoon vegan Worcestershire sauce, optional; ½ medium sweet onion, chopped; ½ cup (50 g) almond flour; Several dashes of black pepper; 2 to 3 garlic cloves, minced; 2 heaping tablespoons tomato paste; ⅓ cup (40 g) diced celery; 2 cups (320 g) cooked lentils (see method), divided; 2 tablespoons nutritional yeast, optional; ½ cup (80 g) diced carrot; 8 ounces (225 g) sliced cremini mushrooms; ½ teaspoon salt; ¼ teaspoon mustard powder; 2 tablespoons coconut sugar or vegan brown sugar; 1 tablespoon apple cider vinegar; ½ cup (125 ml) vegan ketchup; 1 tablespoon flaxseed meal; 3 tablespoons warm water

Preparation info

Serves
4 to 6

Difficulty
Easy
Ready in
1 hr 5

Appears in

But I Could Never Go Vegan!

By Kristy Turner

Published 2021

About

Every mom has her one recipe she’s known for. For my mom it was meatloaf—the ol’ fashioned kind covered in ketchup. A couple times, she tried to get me to help her make it, but I was grossed out by the raw meat and preferred not to look at the meatloaf until it was finished cooking. This meatloaf is a whole other story! Made from lentils, vegetables, and oats, it’s a cinch—and that classic ketchup glaze will make you feel like you’re eating Mom’s signature dish.