Lentil Meatloaf

Ingredients

• 1 cup brown or green lentils
• 2 cups vegetable broth
• 1 medium onion
• 2 medium carrots
• 2 celery stalks
• 3 garlic cloves
• 1 tbsp olive oil
• ¾ cup breadcrumbs
• ½ cup ketchup
• 1 tbsp Dijon mustard
• 1 tsp Worcestershire sauce (vegan if preferred)
• ½ tsp dried thyme
• ½ tsp dried oregano
• ¾ tsp salt
• ¼ tsp black pepper
• 2 tbsp fresh parsley (optional)

Steps

1. Rinse lentils thoroughly. In a medium saucepan, combine lentils and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until lentils are tender but not mushy. Drain any excess liquid.
2. Preheat oven to 375°F (190°C). Finely dice the onion, carrots, and celery. Mince the garlic.
3. Heat olive oil in a large skillet over medium heat. Add diced onion, carrots, and celery and cook for 8-10 minutes until softened. Add minced garlic and cook for another minute until fragrant.
4. In a large bowl, combine the cooked lentils, sautéed vegetables, breadcrumbs, 1/4 cup of the ketchup, Dijon mustard, Worcestershire sauce, thyme, oregano, salt, and pepper. Mix well until everything is thoroughly combined.
5. Form the mixture into a loaf shape and place it in a lightly greased 9x5 inch loaf pan. Spread the remaining 1/4 cup of ketchup evenly over the top of the loaf.
6. Bake for 45-50 minutes, or until the meatloaf is firm and heated through. If desired, garnish with fresh parsley before serving.
7. Let the meatloaf rest for 5-10 minutes before slicing and serving.