Meatloaf

Comfort at its finest.

Nothing can come close to the kind of comfort that an overloaded plate of potatoes, greens beans and meatloaf can provide.

Don’t be trippin’ though. You don’t have to go through the trouble of making a full spread with all the fixings to enjoy this recipe. You can just as well slap a slice between two pieces of white bread with mayo and your favorite hot sauce.

This meatloaf recipe is the perfect blend of a classic vegan lentil loaf and the incredible savory flavor and texture that Beyond Beef brings to the table.

This loaf is somewhere between health and comfort food. The lentils pack a load of nutrients like iron, zinc and potassium while the Beyond Beef adds a level of chewy, savory richness that sticks to your ribs.

For the Egg replacer. I like to use Bob’s Red Mill as it is easily available.

Ingredients

  • 1 tbsp oregano
  • 1 tbsp parsley
  • 1 tbsp garlic powder
  • 1 tbsp paprika
  • 1 tsp black pepper
  • 1 tsp salt
  • 2 tbsp egg replacer (mixed with 4 tbsp water)
  • 4.5 oz lentils
  • 12 oz Beyond Beef Grounds
  • 1 cube Vegan Beef or Mushroom bouillon
  • 1 slice White bread (shredded by hand)
  • 1 tbsp tomato paste
  • 2 tbsp molasses
  • 1/4 tsp salt
  • 1 tsp apple cider vinegar
  • 1/2 cup ketchup

INSTRUCTIONS

1.In a small to medium size sauce pan or pot, boil the lentils in enough water to cover by one inch with the bouillon cube with the cover on. You can also use store bought or homemade vegetable stock instead of the water/bouillon. After reaching a boil, turn the heat down to medium and bring the pot to a simmer while covered for 20 mins or until the lentils are soft. *Allow the lentils to cool before adding to the rest of the ingredients.

2.While our lentils are cooling we can make our tangy glaze, set crank that oven up to 370°F and gather the rest of the ingredients. For the glaze just whisk together the tomato paste, molasses, salt, apple cider vinegar and ketchup. Set aside until the loaf is assembled.

3.Mix the egg replacer with 4 tbsp of water and allow to sit one minute. While the egg replacer sets, shred the white bread and measure out the rest of your ingredients into a large mixing bowl. Now that our lentils have cooled, mash them with a potato mashers or the back of a fork, just enough to break up half of our lentils into a paste. We can add them to the rest of the mixture to and combine using our hands.

4.Form our loaf on to a greased baking sheet into the sized loaf you’d like and apply the glaze. Bake the loaf at 370°F for 30 mins or until in hits an internal temperature of 165°F.

5.Allow the loaf to sit for 5 minutes before serving and Enjoy!

Recipe by
Cody Lentini - Published on 5/18/2022, 10:11:56 PM