Lentil Loaf a.k.a "This ain't your mama's meatloaf"

Lentil-Walnut Loaf a.k.a. "This ain't your mama's meatloaf"

This was a first run for this recipe and man did it not let me down! This lentil loaf recipe came from the "Oh She Glows" cookbook by Angela Liddon. I did however give it a few tweaks based on what was available in my kitchen. If you are vegetarian, vegan, or a meat-eater I guarantee you will love it! I can prove this based on the empty plate my "meat and potatoes" father gave back after downing a plate-full. The recipe I used is as follows:

Ingredients:
(loaf)
1 cup of cooked green lentils
1 cup of finely chopped toasted walnuts
3 TB of ground flaxseed
1 t. of extra-virgin olive oil
1 TB of minced garlic
1 medium onion finely chopped
fresh ground black pepper
1 cup of chopped celery
1 cup of grated carrot
1/3 cup of raisins
1 cup of vital wheat gluten (or more depending on texture of mixture)
1/2 cup of toasted bread crumbs
1 t. of dried thyme
1 t. of oregano
1/4 t. of red pepper flakes

(Sauce):
1/4 ketchup
2 TB of unsweetened apple sauce
2 TB of balsamic vinegar
1 TB pure maple syrup

Directions:
Cook 1 cup of lentils with 3 cups of water for about 25 minutes. While those are cooking, finely chop your onion and throw this into a pan with olive oil and garlic. Chop, peel, and grate your carrot. Heat oven to 325 degrees and toast your walnuts while sauteing your onion and garlic. Leave walnuts in oven for about 10 minutes. Once onion and garlic have sauteed for 5 minutes add your celery, carrot and raisins. Cook for 5 more minutes. Once walnuts are toasted, chop into a fine mixture. Mash your cooked lentils with a fork (still leaving some full beans for texture). Add walnut mixture, flax seed, bread crumbs, and seasoning to celery/onion mixture. Add vital wheat gluten and a little water to mixture. I added about 1 cup of the vital gluten but kept adding until the mixture was a good thick (but move-able) texture.
Once loaf mixture is mixed, spread into two small loaf pans. (size: 9x5). Spray your pan before!

Whisk together the sauce in a small bowl and then spoon and spread enough to cover each loaf. Pop those babies into the oven at 325 degrees to bake for approximately 50 minutes. Once the loafs are out let them sit for about 20 minutes. (I served after 10 and it was still firm and fine)

I served this "meatloaf" up with some sauteed spinach and wild rice. Some other combinations I might try in the future would be possibly: mashed cauliflower or potatoes, roasted or mashed sweet potatoes, fresh green beans, or any kind of greens (kale, mustard greens, collards) or fresh carrots or lima beans.

Remember, this AINT your mama's meatloaf;....it is a lot better and healthier. Comfort food has never tasted so good with absolutely none of the guilt!

Dig in,
~Crago