Mushroom Lentil Loaf
Mushroom Lentil Meatloaf

You won’t miss the meat with this yummy mushroom lentil meatloaf. It’s savory and has a fantastic texture. Serve it with some mashed sweet potatoes and roasted veggies for a delicious and healthy meal.

Ingredients

2 cups green lentils, cooked (about ¾ cup dry green lentils)
2 Tbsp olive oil
½ medium yellow onion, diced
½ cup carrots, diced
½ cup celery, diced
8 oz mushrooms, sliced

2 Tbsp tomato paste
2 Tbsp soy sauce
1 Tbsp Annie’s Organic Vegan Worcestershire Sauce
1 ¼ tsp thyme
1 cup of old fashioned oats, divided
½ cup almond meal

Glaze

½ cup organic ketchup
2 tsp coconut sugar
1 tsp grainy mustard
1 tsp apple cider vinegar

 Directions

  • Preheat oven to 375 degrees. Line a baking sheet with foil or parchment.
  • In a small bowl, mix together the glaze ingredients and set aside.
  • In a large pan, drizzle olive oil and sauté diced onion, carrot, celery, and mushrooms over medium high heat until tender. 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, Worcestershire sauce, thyme, and salt and pepper. Process for just a few seconds until the ingredients are combined (not pureed).
  • Pour the contents into a large mixing bowl, then add in the rest of the lentils, oats, and almonds meal. Stir the ingredients together until well combined. If the mixture is crumbly, add a tablespoon or two of water.
  • Place ingredients onto lined baking sheet and form into a loaf shape. 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. Let it cool for 5-10 minutes before slicing.
Emily McCormick

Emily McCormick

Emily McCormick is a Registered Dietitian Nutritionist and is a Licensed Dietitian in the state of Texas. She graduated in 2013 from the University of Texas at Austin with a Bachelor’s of Science in Nutrition and completed the Coordinated Program in Dietetics at UT in 2016.

While pursuing her education, Emily has worked in the health and nutrition industry for 6 years. She has held positions in the Food Management industry as well as in Food Research and Development. In her free time, Emily enjoys cooking, traveling, playing soccer and hiking the greenbelt with her dog.
Emily McCormick

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