Savory Lentil Loaf

This lentil loaf is totally my go-to when I want something cozy on a weeknight. It's got a deep, rich flavor and a hearty texture. Even die-hard meat eaters find it super satisfying, plus it's healthy and doesn't break the bank.

I always make this lentil loaf when I've got friends who aren't sold on veg food coming over. They always ask for seconds and can't believe how much it feels like the real thing.

Tasty Ingredients

• Cooked green or French lentils: soft texture and packed with protein
• Sliced yellow onion: gives the dish its core flavor kick
• Diced carrots: bring some sweetness and nice color to the mix
• Diced celery: adds crunch and fresh flavor
• Diced red bell pepper: little bit of sweetness and pop of color
• Cremini mushrooms: give that meaty, umami vibe
• Minced garlic: bumps up the flavor of everything else with its awesome smell
• Tomato paste: packs a flavor punch and helps hold things together
• BBQ sauce: smokey, a tad sweet, just levels up the flavor
• Ground flaxseed: works as a natural binder and sneaks in some omega-3s
• Quick oats: keeps everything together without feeling heavy
• Bread crumbs: soaks up any extra moisture, keeps the loaf firm
• Ketchup for the glaze: adds a shiny, tasty finish
• Brown sugar: caramelizes on top so it's golden and delicious

Easy Step-by-Step Directions

Get Everything Ready:

Fire up your oven to 350°F and cover a baking tray with parchment paper so nothing sticks.

Veggies First:

Grab a big pot, medium heat, and toss in onions, celery, peppers, carrots, and mushrooms. Sauté for about 7-8 minutes till they're soft but not mushy. Salt and pepper it up to make it taste awesome.

Now for the Garlic:

Mix in the garlic and cook just another minute. Don't let it go brown. As soon as it smells great, you're good.

Time to Blend:

Move lentils, sautéed veggies, tomato paste, BBQ sauce, flaxseed, oats, bread crumbs, and a pinch more salt and pepper to a food processor. Pulse a few times until it's mostly blended but still a bit chunky so it's not all mush.

Shape It:

Plop the mix onto your lined tray, shape it into a rectangle (aim for about 8 inches by 4 inches). Press it so it holds but don't squish the heck out of it or it'll get dense.

First Bake:

Bake for around 35 minutes. You're looking for golden edges and a loaf that's holding together but still a bit moist inside.

Get That Glaze On:

Take it out and slather the whole top with ketchup, then shower on some brown sugar so it caramelizes and gets shiny.

Finish It Off:

Pop it back in for another 10 minutes so that glaze bubbles and gets sticky. That's when all the flavors come together with that awesome coating.

I pick French lentils for this because they keep their shape better than red ones which get mushy. First time I served it to my family, nobody guessed it was meat-free until I let the secret slip at the end of dinner!

Storing and Reheating

Just toss the loaf in an airtight container and it'll stay fresh for up to four days in the fridge. For reheating, pop slices back in the oven at 180°C for ten minutes or just nuke them in the microwave for about a minute. You can freeze single portions up to three months, too. If you do, stick them in the fridge overnight to thaw before eating for best flavor and texture.

Serving Ideas

This loaf is awesome with super creamy mashed potatoes and some green beans for the full meal vibe. It's also great cold in sandwiches with rocket and a swipe of whole-grain mustard if you want something quick. For brunch, try thick slices with a poached egg stacked on top.

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Swaps and Tweaks

Don't stress if you're out of an ingredient. This dish is super forgiving. Switch the green lentils for brown ones or even mashed beans. No oats? Use quinoa flakes to keep it gluten-free. Out of flaxseed? Chia seeds work fine too, just use the same amount. Want a little heat? Toss in a teaspoon of chili powder or smoked paprika and see how you like it.

Frequently Asked Questions

→ What type of lentils work best for this dish?

Green or French lentils are ideal because they stay firm and hold up well while cooking.

→ Can I swap the veggies for something else?

Sure! Use whatever veggies you have, like zucchini or leeks, as long as the texture consistency stays intact.

→ How can I make this gluten-free?

Swap the breadcrumbs with gluten-free options and make sure to use certified gluten-free oats.

→ Can I prepare the mixture ahead of time?

Definitely! You can prep the mixture the day before, store it in the fridge, and bake it when ready.

→ What pairs well with this dish?

Enjoy it with a side salad, roasted veggies, or a light mashed potato dish.