This is a client favorite and a recipe I swear by, having grown up eating traditional meatloaf. This version has a firm slice without being dry or being soggy. It bakes up perfect, time after time. The glaze really makes it taste just like my mom made back in the day.
adapted from a recipe by Jenna Weber (eatliverun.com)
1 cup Lentils, green or brown
3 cups Vegetable stock
1 large Onion, yellow
1 large Carrot
1 stalk Celery
2 tbsp. Olive oil
2 tsp. Minced garlic
1 cup Bread crumbs
¾ cup Walnuts
3 tbsp. Flax meal, mixed with 1/2 cup water
1 tsp. Oregano, dried
1 tsp. Salt
½ tsp. Black pepper
2 tbsp. Ketchup
1 tbsp. Maple Syrup
1 tbsp. Vinegar, balsamic
1 parchment paper
1.Heat oven to 350. In small bowl, combine flax and water. Set aside. Simmer together lentils, broth and pinch of salt for about 25 minutes or until lentils are tender and have absorbed all the broth.
2.Chop onion, grate carrot and dice celery. Saute onion and celery in olive oil over medium high heat for six minutes or until tender, not caramelized.
3.Add onion, carrot, garlic mixture on stove and stir well. Add oregano, salt and pepper, then transfer to large bowl.
4.Add breadcrumbs, flax egg and lentils and toss well. Press mixture into a greased loaf pan and set aside while you make topping.
5.Combine ketchup, maple syrup and vinegar. Spread on top of loaf. Bake for 40 minutes then invert onto plate.