Monday, July 26, 2021

Vegan Lentil "MeatLoaf" Recipe


Who's mom made meatloaf? 


Probably everyone's from the 1950's-1970's -right? 
Growing up in the 1960's, we had meatloaf once a week. 

Retro, Housewife, Family, Cooking

Meatloaf was a frugal meal that stretched the meat to feed the whole family. Now(being vegan), I make a vegan lentil "meatloaf" which we simply call a lentil loaf. I'm not trying to make it to stretch anything, I make it mainly for the convenience, texture, and taste. 

Very few vegan/meatless meals (that are whole food) can be sliced- but vegan lentil loaf can-which makes this loaf easy to serve and easy to eat. Sometimes I just get tired of stew-like meals and look for a burger or loaf. 

lentil loaf

Lentil loaf is also convenient to pack for lunches for a day at the beach, shopping, visits, work or school.

Background, Food, Fruit, Bol, Vegetarian

For those just wanting to add some healthier plant-based meals to their diet, vegan "meatloaf" or lentil loaf is a good tasty choice. 

This recipe handles before cooking like mom's meatloaf and cooks up easily.


Best of all it's very low in saturated fat and high in fiber which is perfect for heart healthy living. 

It holds together well, sliced well, freezes well. I often make two and after I slice them up, I freeze the slices in baggies. I'll take out two slices when I want a quick lunch. 

In the past, I've tried a great deal of "lentil loaf" vegan lentil loaf recipes before I created this one. I use chunky salsa and sun-dried tomatoes to give the recipe flavor.

Salsa, Canning, Glasses, Bottling

My lentil loaf is gluten-free, oil-free, dairy-free, nut-free, parve, and vegan- a perfect allergy friendly recipe.

sun dried tomatoes

I think this one is a winner. 

 
To cook the lentils:
Ingredients:
2 cups of dry lentils, washed well 
3 cups of water
2 cups of chunky salsa 

Instant Pot : 
Add lentils, water, and salsa to your Instant Pot and cook set to pressure cook for 11 minutes. When done, allow to slow release for 5 minutes and then manually release steam according to manufacturers directions. When all steam has been released, carefully remove lid. Drain any liquid and use in the recipe.

Stove top: 
Add lentils, water, and salsa to a medium sauce pan. Add an extra cup of water or broth and bring to a boil. Reduce to as simmer and cook covered until lentils are soft and most of the liquid has evaporated. (about 20 minutes). Drain off any extra liquid before using in the recipe.

Notes: Cook the lentils first, even the day before. Once your lentils are cooked, pour off any liquid or allow the lentils to sit to soak up the liquid. I often make my lentils the day before to absorb liquid, but I still allow to sit in a colander if they seem wet. 

Ingredients for lentil loaf
2 cups of cooked lentils using directions from above
2 cups of grated zucchini squash, squeezed well to remove liquid
1 cup of oatmeal (1/2 blended to flour and half left whole)
1 cup of sun-dried tomatoes (not in oil)- soaked for 15 minutes and then drained. (see notes)
1 teaspoon of garlic powder
1 teaspoon of onion powder
1 teaspoon of paprika
1 teaspoon of Italian seasoning
1/4 cup of tomato paste or ketchup

Directions 
Preheat oven to 400 degrees
Line a baking dish with parchment paper
Mix all ingredients by hand in a large serving bowl. Remove and shape into the parchment lined baking dish. 
Cook for 40 minutes in a preheated oven.
Remove, allow to cool somewhat. The loaf with become firmer as it cools. Place in the refrigerator and allow to cool to become completely firm.  
 

Notes: 
1. Sun dried tomatoes- find sun dried tomatoes that are dry in a pouch as opposed to a jar with oil. 
2. Soak sun dried tomatoes for at least 15 minutes in water, then drain and pat try to use in the recipe.
3. Chunky salsa- When I don't make my own, I use organic chunky salsa from Aldi- inexpensive and very tasty. 





12 comments:

  1. I am glad that you enjoyed it, Judee. My stomach can't handle lentils and beans though I really like them.

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  2. No, my mom never made meatloaf, it wasn't an Irish thing. But she did make a mean hamburger stew that I still make to this day.

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  3. My husband loves it and I've made him a heart shaped one for Valentine's Day. My mom also made it frequently.

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  4. We didnt do meat loaf here either.

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  5. i admire people who choose and can stick with vegan/plant based diets, i could not.

    my mom always made meatloaf, i do also, my kids loved it when they lived at home!!

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  6. Interesting! I have thought about lentil tacos, this would work well, thanks.

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  7. Meatloaf always makes me think of that part in Wedding Crashers where Will Ferrell shouts, "Mom! Meatloaf!" Probably because the husband quotes it a lot, LOL. Anyway, congrats on creating your ideal vegan meatloaf recipe! I'll occasionally make a turkey loaf but haven't made one in a while. I love the cartoon of the retro mom; it's so cute!

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  8. whose mum? my mum :-) Can you use real onion and garlic here?
    cheers
    sherry

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  9. mm not sure my comment went thru. just saying yes my mum often made meatloaf - it stretched to feed lots of kids. and she used to throw a can of tomato soup over it!

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  10. We had meatloaf growing up. I especially loved it cold for lunch the next day. I'll have to remember this version when my vegan niece is looking for something different.

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  11. Meatloaf wasn’t on our menu when I was growing up. I make it occasionally now.

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  12. My mom never did but I have made a few times for my daughter when she was in school. After that I forgot. I love your oil free, nut free and dairy free lentil loaf recipe. Thanks for sharing and reminding me to make.

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