LENTIL-MUSHROOM "MEATLOAF"

Lentil-Mushroom

Appealing to vegans and meat-eaters alike, this tasty lentil-mushroom "meatloaf" is loaded with so much good stuff, you won't even miss the meat.

Provided by Cindy

Time 1h10m

Yield 8

Number Of Ingredients 17

Ingredients

1 ¼ cups chopped mushrooms
½ cup diced red bell pepper
1 large carrot, diced
2 stalks celery, diced
½ medium onion, diced
2 tablespoons vegetable broth, or to taste
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon ground black pepper
2 cups cooked brown lentils
½ cup quick cooking oats
½ cup whole wheat bread crumbs
2 tablespoons ground flaxseed meal
2 tablespoons tomato paste
1 tablespoon barbeque sauce, or more to taste
1 tablespoon yellow mustard
1 tablespoon fresh parsley, chopped

Steps:

Preheat the oven to 325 degrees F (165 degrees C). Line a 9x5-inch loaf pan with parchment paper, or use a silicone loaf pan.
Combine mushrooms, bell pepper, carrot, celery, onion, vegetable broth, garlic, salt, and pepper in a large skillet over medium heat. Cook until vegetables are browned, about 7 minutes.
Transfer cooked vegetables to a food processor. Add cooked lentils, oats, bread crumbs, flaxseed meal, tomato paste, 1 tablespoon barbeque sauce, mustard, and parsley. Pulse until combined but chunky; don't over pulse.
Place dough into the prepared loaf pan; gently press the top to form a bread shape. Cover with aluminum foil.
Bake for 35 minutes. Remove aluminum foil and drizzle with additional barbeque sauce. Slice and serve.

Nutrition Facts : Calories 113.6 calories, Carbohydrate 19.5 g, Fat 1.6 g, Fiber 6.2 g, Protein 6.7 g, SaturatedFat 0.2 g, Sodium 399.7 mg, Sugar 3.6 g