Lentil-Mushroom Meatloaf
Recipe information
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Cooking:
25 min.
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Servings per container:
8
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Ingredients for - Lentil-Mushroom Meatloaf

1. Chopped mushrooms - 1 ¼ cups
2. Diced red bell pepper - ½ cup
3. Carrot, diced - 1 large
4. Celery, diced - 2 stalks
5. Onion, diced - ½ medium
6. Vegetable broth, or to taste - 2 tablespoons
7. Garlic, minced - 2 cloves
8. Salt - 1 teaspoon
9. Ground black pepper - 1 teaspoon
10. Cooked brown lentils - 2 cups
11. Quick cooking oats - ½ cup
12. Whole wheat bread crumbs - ½ cup
13. Ground flaxseed meal - 2 tablespoons
14. Tomato paste - 2 tablespoons
15. Barbeque sauce, or more to taste - 1 tablespoon
16. Yellow mustard - 1 tablespoon
17. Fresh parsley, chopped - 1 tablespoon

How to cook deliciously - Lentil-Mushroom Meatloaf

1. Stage

Preheat the oven to 325 degrees F (165 degrees C). Line a 9x5-inch loaf pan with parchment paper, or use a silicone loaf pan.

2. Stage

Combine mushrooms, bell pepper, carrot, celery, onion, vegetable broth, garlic, salt, and pepper in a large skillet over medium heat. Cook until vegetables are browned, about 7 minutes.

3. Stage

Transfer cooked vegetables to a food processor. Add cooked lentils, oats, bread crumbs, flaxseed meal, tomato paste, 1 tablespoon barbeque sauce, mustard, and parsley. Pulse until combined but chunky; don't over pulse.

4. Stage

Place dough into the prepared loaf pan; gently press the top to form a bread shape. Cover with aluminum foil.

5. Stage

Bake for 35 minutes. Remove aluminum foil and drizzle with additional barbeque sauce. Slice and serve.