Linda's Lentil Loaf

by Linda Tanner, posted November 2017

Compare this hearty lentil mushroom loaf with maple glaze to your favorite meatloaf of your past. We hope this one tastes just as good or better and of course it is much healthier.

Makes 4-6 servings, preparation time 20 min., cook time 40 min.

2 cups cooked green lentils (about ¾ cup dry green lentils)
½ medium diced yellow onion 
½ cup diced carrots 
½ cup diced celery
8 oz sliced button mushrooms
4 tbsp tomato paste
2 tbsp soy sauce or (for gluten-free) tamari
1 tbsp vegan Worcestershire sauce such as Annie's Natural brand
1¼ tsp thyme
½ tsp salt or none for low sodium, 1½ tsp for more flavor
1½ tsp ground pepper
1½ cup of old fashioned oats, in two portions

For the glaze
½ cup ketchup
1 tbsp maple syrup
1 tsp dijon mustard
1 tsp apple cider vinegar

Preheat the oven to 375 degrees and if not using a non-stick cookie sheet, cover a baking sheet in parchment paper or silicone sheet. In a small bowl, mix together the glaze ingredients and set aside.

In a large non-stick pan, sauté diced onion over medium high heat until tender. Don't use oil. You can use a little water, but the juices from the vegetables may be sufficient. Add in carrots and celery and cook for 5 minutes on medium heat. Add in the sliced mushrooms and sauté until all the vegetables are tender (5-10 minutes), then remove from heat.

Pour the cooked vegetables into a food processor with 1¼ cups of the cooked lentils, ½ cup oats, tomato paste, soy sauce, vegan Worcestershire sauce, thyme, and salt and pepper. Process for just a few seconds until the ingredients are combined, but not completely pureed. You want them to still have a chunky texture. Pour the contents into a large mixing bowl, then add in the rest of the lentils and oats. Stir the ingredients together until they are completely combined and are sticking together well. If the dough is crumbly, add a tbsp or two of water.

Use your hands to form the contents into a large ball, then place the ball onto the covered baking sheet. Form the ball into a loaf shape (mine was about 8-10 inches long and 4-5 inches wide). Cover the loaf with half of the ketchup glaze, then bake for 30 minutes. Pull the loaf out of the oven and cover with the remainder of the glaze, then bake for an additional 10-15 minutes. The loaf is done when a knife comes out clean. Let it cool for 5-10 minutes before slicing, otherwise it will not cut clean.