Spinach & Mushroom Lentil Loaf

Vegetarian Meatloaf

Author

Palouse Brand

Prep Time

90 minutes

Cook Time

30 minutes

Servings

10

Category

Dinner

Cuisine

American

Ingredients

• 1 cup Palouse Brand Brown Lentils
• 2 tbsp. ground flax seeds
• 6 tbsp. boiling water
• 1 cup mushrooms, diced
• 2 cups fresh baby spinach, roughly chopped
• 1 tbsp. extra-virgin olive oil
• 1 onion, diced
• 1 garlic clove, minced
• 1 medium carrot, diced
• 1 tsp. Braggs Liquid Aminos
• 1 tbsp. fresh thyme, roughly chopped
• 1 cup gluten-free rolled oats, separated in half
• ½ cup almond flour
• ¾ cup spicy vegan BBQ sauce
• 1 tbsp. extra-virgin olive oil
• 1 large onion, diced
• 4 garlic cloves, minced
• 1 tsp. celery seed
• 28 oz. can of diced, no-salt added tomatoes
• 6 oz. can of tomato paste
• 2 tbsp. Sriracha
• ¼ cup cider vinegar
• ¼ cup whole grain mustard
• ¼ cup maple syrup
• ¼ cup blackstrap molasses
• 3 tsp. liquid smoke

Directions

1. Bring 3 cups of water to a boil and add lentils. Reduce heat to a slow rolling boil for 30 minutes, or until tender. Drain, cool and separate volume into 1 ½ cup and ½ cup measures.
2. Place flax seeds in a small bowl and pour boiling water over, stir to combine well, set aside and allow to cool and thicken.
3. Preheat oven to 375 degrees.
4. Heat olive oil over medium heat in a large saucepan. Add onion and garlic, sauté for 6 minutes, until the onions are tender. Add carrots and mushrooms and continue to cook for another 4 minutes until vegetables are tender. Add thyme and spinach, cooking 2 minutes until spinach is wilted. Add in Braggs and ½ cup of Spicy BBQ sauce. Combine all ingredients by stirring. Turn the heat off and add salt and pepper to taste.
5. Using a food processor, process 1 ½ cups of cooked lentils and ½ cup of the oats until smooth. Place mixture in a large bowl, add in remaining lentils and oats. Add the flax mixture, almond flour, and cooked vegetable mixture. Stir to combine and slightly mash ingredients together.
6. Spoon into a 9x5 loaf pan pressing the mixture firmly into the pan.
7. Spread ¼ cup of BBQ sauce on top of the loaf.
8. Bake uncovered for 35-40 minutes and cool for 10 minutes before serving.
9. Heat olive oil in a medium-sized saucepan over medium heat. Add onion and sauté for 5 minutes or until slightly tender. Add garlic and continue to sauté for another minute.
10. Add remaining ingredients, stir well to combine, reduce heat to medium-low and simmer for 30 minutes, stirring often.