I heard some people recommending this recipe and I decided to give it a try with some modifications. It was impressively yummy and even had good form and texture. (Always a question mark when you are making a vegan “meat”loaf!) I will make this again for sure. Would be fabulous in the winter with some mashed potatoes and gravy.
Don’t let the long ingredient list make you nervous – this comes together pretty quickly before it bakes.
- 1/2 cup green lentils
- 1 cup veggie broth
- 1/3 cup water
- 1 bay leaf
- 3/4 cup bulgar
- 1 cup boiling water
- 1/4 cup ketchup (I use Muir Glen)
- 1 cup rolled or quick oats
- 3 Tbsp reduced sodium tamari
- 2 Tbsp nutritional yeast
- 2 Tbsp ground flax seed
- 2 Tbsp (vegan) Worcestershire sauce
- 2 Tbsp almond butter or other nut or seed butter
- 2 tsp molasses (I used blackstrap)
- 1/4 tsp thyme
- 1/2 tsp oregano
- 1 tsp dried basil
- freshly ground black pepper
Bring to a boil the green lentils with the 1 cup veggie broth, 1/3 cup water, and bay leaf. Simmer gently for about 25 minutes or until just about tender. At the bulgar and 1 cup boiling water and simmer for another 10 minutes or so until everything is soft, adding additional water if necessary.
Prepare a loaf pan with a piece of parchment on the bottom, extending out the short sides as shown (for easy removal). Grease the other 2 sides. Preheat oven to 375.
Once done, remove bay leaf and add remaining ingredients and stir well. Scoop into the loaf pan, smushing down evenly. Cover with foil. Bake for about 25 minutes covered, and 10 minutes uncovered. Allow to cool for about 10 minutes before removing and cutting.