(I Can’t Believe It’s Meatless) Mushroom Lentil "Meatloaf"

(I Can’t Believe It’s Meatless) Mushroom Lentil “Meatloaf”

Ingredients

Serves 6

“Meatloaf”

1 can (15 oz / 425 gr) lentils, drained and rinsed

2 tablespoons olive oil

½ medium onion, finely chopped

1 large carrot, diced

1 celery stalk, diced

8 oz white button mushrooms, sliced

1 cup rolled oats

2 tablespoons tomato paste

2 tablespoons soy sauce (or coconut aminos)

1 tablespoon Worcestershire sauce

1 teaspoon thyme

½ teaspoon salt

⅛ teaspoon ground black pepper

Glaze

½ cup ketchup (use this recipe to make your own ketchup)

1 tablespoon sugar (I used coconut sugar)

1 teaspoon mustard (I used Dijon mustard)

1 teaspoon apple cider vinegar

Directions

Preheat oven to 375°F (190°C) and place a rack in the middle. Line a loaf pan with parchment paper and set aside.

In a small bowl combine glaze ingredients. Set aside.

Heat olive oil in a large skillet over medium-high heat, add onion, carrot, and celery, and sautè for 6 minutes.

Add sliced mushrooms and sauté for further 12 to 15 minutes, or until mushrooms start releasing some of their liquid and begin to brown.

Transfer mushroom mixture into the bowl of a food processor, add lentils, oats, soy sauce, tomato paste, Worcestershire sauce, thyme, salt, and pepper.

Pulse a couple of times until the ingredients are combined but not completely pureed (they should still have a rather chunky texture.)

Transfer mixture to a large mixing bowl and stir until the ingredients are fully combined and hold together well. If it doesn’t, add a bit of water one tablespoon at a time.

Scrape mixture into the lined loaf pan and press it down.

Cover the loaf with half of the glaze and bake in the oven for 30 minutes. Remove from the oven, cover with the remainder of the glaze and bake for an additional 10 to 15 minutes.

Let cool 10 minutes before removing from the pan and slicing.

Serve warm!