No Meat Meatloaf Lentil Loaf Food

REALLY GOOD VEGETARIAN MEATLOAF (REALLY!)

Steps:

• Add salt to water and boil in a saucepan.
• Add lentils and simmer covered 25-30 minutes, until lentils are soft and most of water is evaporated.
• Remove from fire.
• Drain and partially mash lentils.
• Scrape into mixing bowl and allow to cool slightly.
• Stir in onion, oats and cheese until mixed.
• Add egg, tomato sauce, garlic, basil, parsley, seasoning salt and pepper.
• Mix well.
• Spoon into loaf pan that has been generously sprayed with Pam (non-stick cooking spray) or well-greased.
• Smooth top with back of spoon.
• Bake at 350 degrees for 30- 45 minutes until top of loaf is dry, firm and golden brown.
• Cool in pan on rack for about 10 minutes.
• Run a sharp knife around edges of pan then turn out loaf onto serving platter.

DELICIOUS LENTIL LOAF

Steps:

• Combine 2 1/2 cups water and lentils in a saucepan; bring to a boil. Reduce heat, cover saucepan, and simmer until all the liquid is absorbed and lentils are tender, 20 to 30 minutes.
• Mix 1/3 cup water and ground flax seed together in a bowl; set aside until thickened, at least 10 minutes.
• Heat olive oil in a large pot over medium heat; cook and stir onion, mushrooms, celery, and garlic until softened and liquid from mushrooms has evaporated, 5 to 10 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
• Transfer cooked lentils to a food processor and pulse until about 75 percent of lentils are mashed. Mix onion-mushroom mixture, flax seed-water mixture, oats, flour, basil, black pepper, salt, and onion powder into lentils until well combined. Press lentil mixture into the prepared loaf pan.
• Combine ketchup, brown sugar, mustard, and barbeque sauce in a saucepan over medium-low heat; cook and stir until glaze is smooth and brown sugar is dissolved, about 5 minutes. Remove saucepan from heat.
• Bake loaf in the preheated oven for 35 minutes. Spread 1/4 cup glaze over lentil loaf; continue baking until cooked through, 10 to 15 minutes more. Serve lentil loaf with remaining glaze on the side.

GRILLED MEATLOAF RECIPE

Steps:

• Gather the ingredients.
• Prepare a gas or charcoal grill for indirect heat. Adjust the heat on the active burner to medium heat (350 F to 375 F). In a large bowl, combine the ground beef, pork, ketchup, Worcestershire sauce, egg, breadcrumbs , onions, salt, and pepper. Mix until well blended.
• Form the meatloaf in the center of a double sheet of heavy-duty foil. Fold up the sides of the foil to contain any juices released during grilling. Alternatively, use an aluminum loaf pan.
• Brush the meatloaf with barbecue sauce, if using, and transfer to the grill.
• Grill over indirect heat zone until the meatloaf registers at least 160 F on an instant-read thermometer , Note: 160 F is the minimum safe temperature for ground meat. The minimum safe temperature for ground pork is 145 F.

BEST VEGAN LENTIL LOAF

Steps:

• Line a loaf pan with parchment paper and set aside.
• Chop garlic cloves, onion and carrot in very small pieces.
• Sauté garlic and 1 tbsp olive oil in a large pan over medium heat until fragrant. Then add onion and carrot and sauté for 4-5 minutes or until onion is translucent.
• Chop shallots and add it to the other vegetables. Cook for two more minutes.
• Place the cooked vegetables in a big bowl and add 2 cups of the cooked lentils. Using a hand blender, puree the vegetable/lentil mixture until it forms a smooth paste. Then add walnuts and blend again. This can be done with a food processor as well.
• Add all the spices, the rest of the lentils, breadcrumbs, the flaxseed egg, 1 tbsp olive oil, balsamic vinegar, soy sauce and salt and stir to combine.
• Transfer the mixture to the prepared loaf pan, pressing with a spoon to get a compact loaf.
• For the glaze, whisk all the ingredients together and spread it with a spoon over the top of the loaf.
• Bake for 40 minutes at 350 degrees F, or until golden brown on the edges.

VEGAN LENTIL NUT "MEAT" LOAF

Steps:

• Heat the oven to 350 degrees F (176 C) and line a standard loaf pan (or 8x8-inch baking pan) with parchment paper. Set aside.
• Heat a large cast-iron or metal skillet over medium heat. Once hot, add the oil and mushrooms and season with a pinch each salt and pepper and the coconut aminos or vegan Worcestershire. Sauté, stirring frequently, for 5-8 minutes or until caramelized. Set aside.
• Meanwhile, heat another large cast-iron or metal skillet (or use the same one as you cooked the mushrooms in) over medium heat. Once hot, add oil and arrange sweet potatoes in as even of a layer as possible. Then cover and cook for 4 minutes or until golden brown on the underside. Flip, add 3 Tbsp (45 ml) water, and cover. Cook for another 3-4 minutes or until tender and browned (but not mushy). Set aside uncovered to cool slightly.
• To a large (at least 7-cup) food processor, add nuts and pulse a few times into a loose meal. Then add sweet potatoes, mushrooms, and thyme, and pulse to combine. Lastly, add lentils, salt, and pepper and pulse to loosely combine but be careful not to purée.
• Transfer mixture to a large mixing bowl and add tomato paste and coconut aminos or vegan Worcestershire and stir until a loose dough forms. Then add bread crumbs (we like Ian's gluten-free panko) a little at a time (we used all of the recommended amount) until a thick dough forms. If for some reason it's crumbly (which may happen depending on the texture of your lentils), scoop half of the mixture back into the food processor and pulse until it's more finely puréed and then return back to the bowl and stir with the remaining mixture. If for some reason it's too wet, add more bread crumbs as needed.
• Taste and adjust flavor as needed, adding more tomato paste for added moisture / tomato flavor, coconut aminos or vegan Worcestershire for depth of flavor, salt for saltiness, or thyme to taste.
• Transfer the mixture to the parchment-lined loaf pan, spread, and press into an even layer (to avoid a crumbly loaf, tap pan on counter to settle the mixture and place parchment paper on top and press down firmly with a drinking glass or flat bottomed object to pack it well). Then add ketchup glaze (optional but adds plenty of flavor) and spread into an even layer. If not using the glaze, brush the top with a little oil to help the loaf retain moisture.
• Bake uncovered for 45 minutes or until golden brown on the edges and slightly dry to the touch. Remove from oven and let rest for 10-15 minutes in the pan. Then gently remove and carefully slice and serve.
• Leftovers keep for 4-5 days in the refrigerator or 1 month in the freezer. Reheat in the microwave or in a 350-F (176 C) oven until warmed through.

LENTIL OAT LOAF

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Mix lentils, onion, oats, and cheese in a large bowl and mix well.
• Add the beaten egg and mix well.
• Add about 1/2 c of sauce, garlic, basil, salt, and pepper. Add remaining sauce so long as the mixture will not be too sloppy.
• Spray a loaf pan with cooking spray and pour/scrape the lentil mixture into it. Even out the top surface with a spatula or fork.
• Bake uncovered 30-40 minutes or until top is golden and crispy.
• Let cool at least 5 minutes.
• Turn out onto serving platter and garnish with parsley, if desired.
• Variations:.
• Add chopped celery, different sauces, different cheeses (or no cheese!) or try more traditional poultry spices instead of the Italian ones. Serve with all the 'fixins: mushroom gravy, mashed potatoes, squash, and salad.

VEGAN MEATLOAF

Steps:

• Pre-heat oven to 350
• Chop onion, celery, mushrooms, red pepper, and carrot (diced). I used the small blade on my favorite vegetable chopper.
• In a large skillet, cook onion, garlic, mushrooms, carrots and celery, and salt and pepper until browned. (You may use a little vegetable broth to avoid sticking )
• In a food processor, pulse the prepared lentils, quick oats, flaxseed, bread crumbs, cooked vegetables, tomato paste, bbq sauce, mustard, and parsley in a food processor.
• The finished product should be chunky; do not over Pulse.
• Use a silicone backing or placed parchment paper in the base of a glass loaf pan. If you don't have a loaf pan, you may form the dough into a loaf shape on a cookie sheet.
• Place dough into the loaf pan and gently press the top to form a bread shape on top.
• Cover with aluminum foil.
• Bake for 35 minutes, covered.
• Uncover after 35 minutes, and drizzle additional bbq sauce on top.
• Return to oven for 10 minutes uncovered.
• Remove from oven; recover and let stand for 10 minutes before cutting.
• I find it easier to remove it from the pan before cutting.

VEGAN LENTIL LOAF

Steps:

• Pre-heat oven to 375°F.
• Prepare lentils by rinsing them and adding to a pot with water and a bay leaf. Bring the water to a boil, then reduce heat down and simmer covered until all the liquid is absorbed and lentils are tender (about 15-20 minutes). Remove from heat, discard the bay leaf and set the lentils aside to cool. This step can be done in advance.
• In the meantime toast walnuts by spreading them onto a baking sheet and toasting in the oven for about 8-10 minutes. Remove from oven and let cool.
• Heat oil over medium heat in a medium sauté pan and cook onions, garlic, carrots and celery until they've softened and become fragrant. About 5-10 minutes. Once cooked remove from stovetop to cool.
• Add lentils (reserve ½ cup for later), cooked veggies, toasted walnuts, oats, tamari, tomato paste, ground flaxseed, nutritional yeast, maple syrup, apple cider vinegar, thyme, oregano, basil, cayenne pepper, ground pepper and sea salt to the food processor. Pulse until mixture is just combined and the texture is to your liking. You want the mixture to be combined enough to stick together, but you don't want it to be completely pulverized.
• Stir in the reserved lentils and press mixture into parchment lined loaf pan. I used a 9" x 5" x 2½".
• In a small bowl stir together glaze ingredients and spread the glaze over top of the loaf.
• Bake covered with foil for 25 minutes. Uncover and bake for about 8 more minutes. Let the loaf rest 15 minutes before cutting and serving.
• Store leftovers in a sealed container for up to 5 days in the fridge. Or freeze for up to 1 month.

VEGAN LENTIL LOAF

Steps:

• Cook rice according to package directions.
• Make a flax egg by mixing 1 tbsp of flax meal with 2 1/2 tbsp of water and set aside for at least 5 minutes.
• Boil lentils in 2 quarts of water for 18 minutes, then drain.
• While the lentils are cooking, dice 2 onions, and saute them in olive oil over low heat.
• Sprinkle the onions with 1/2 tsp salt, 2 tsp poultry seasoning, and 2 cloves minced garlic. Continue to saute over low heat for 10-12 minutes until translucent.
• Add 2 cups cooked rice, cooked lentils, cooked onions (and/or other cooked veggies), 2 tbsp nutritional yeast, 1 tsp salt, and flax egg to a food processor and pulse a few times until everything is combined and partially mashed together.
• Fill an oiled bread loaf pan with the mixture and pack it down tightly.
• Top with ketchup or other sauce.
• Bake at 350°F (177°C) for 1 hour.
• Allow cooling for about 15 minutes before slicing.

NO MEAT "MEATLOAF" (LENTIL LOAF)

Steps:

• In a large pot, bring lentils to a boil with enough water to cover by a couple inches. Reduce heat, and simmer for 30-40 minutes or until very soft. Drain.
• Meanwhile, whisk the rest of the ingredients together until combined.
• Puree lentils in a food prosesser until smooth. Dump that into the egg mixture, and stir. Pour into a greased 8x8 baking dish, and bake at 400 for 30 minutes or until firm.
• Enjoy.

LENTIL WALNUT "NO MEAT" LOAF

Steps:

• Method: Heat oven to 400 degrees. Lightly grease 8-9 inch loaf pan with oil or cooking spray and set aside.
• Bring vegetable broth to a boil and add lentils. Cover and simmer over medium heat for 25-30 minutes until lentils are tender and most or all of the liquid is absorbed. Drain any excess liquid and transfer to a large bowl to cool. Note: It' important to let them cool or they will be too mushy when mashed.
• Meanwhile, heat 1 tbsp olive oil in a skillet and add onion and celery, saute over medium heat 3 minutes. Add potatoes, garlic, poultry seasoning, and pepper and continue cooking 3-5 minutes, or until vegetables are tender. Remove from heat.
• With a potato masher, mash cooled lentils (not to the point of being pureed). Add vegetable mixture and continue to mash to combine. Next add the remaining ingredients and mix in - using your hands works best.
• Transfer to loaf pan and press the mixture in, smoothing out the top so it's even.
• Bake for 25-30minutes or until top and edges look lightly browned.

LENTIL LOAF

Steps:

• Place lentils and broth in a small saucepan; bring to a boil. Reduce heat; simmer, covered, until tender, about 30 minutes., Preheat oven to 350°. Line a 9x5-in. loaf pan with parchment, letting ends extend up sides. Coat paper with cooking spray., In a large skillet, heat oil over medium heat; saute carrots, onion and mushrooms until tender, about 10 minutes. Stir in herbs. Transfer to a large bowl; cool slightly., Add cheese, rice, egg, egg white, seasonings and lentils to vegetables; mix well. Mix tomato paste and water; spread over loaf., Bake until a thermometer inserted into the center reads 160°, 45-50 minutes. Let stand 10 minutes before slicing.

VEGETARIAN MEATLESS MEATLOAF WITH LENTILS

Steps:

• Combine broth and lentils in a saucepan and bring to a boil. Reduce heat and simmer until lentils are soft and broth is absorbed, 20 to 30 minutes. Drain extra broth, if necessary. Mash lentils slightly and transfer to a large mixing bowl.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
• Add oats, Cheddar cheese, panko, eggs, onion, ketchup, garlic, parsley, Worcestershire sauce, basil, red pepper flakes, salt, and black pepper to the bowl with the lentils and mix well. Transfer mixture to the prepared loaf pan.
• Bake in the preheated oven until loaf starts to brown, 35 to 45 minutes. Let sit 10 minutes before serving. Loosen sides using a spatula before slicing.

VEGAN LENTIL MEATLOAF

Steps:

• Add dry lentils and vegetable broth to a medium sauce pot. Bring to a boil over high heat, then reduce to a simmer and cover with a lid. Simmer until cooked through, about 15 minutes. Drain the cooked lentils.
• Add roughly chopped onion and mushrooms to a food processor with a standard blade attachment. Pulse until mostly broken down into tiny pieces but not pureed.
• Heat a large skillet over medium-high heat. Once hot, drizzle in olive oil. Add the mushrooms, onions, and salt. Cook 6-8 minutes, stirring occasionally.
• Add walnuts to the food processor. Pulse until mostly broken down, then add to the skillet with the tomato paste. Cook another 2 minutes.
• In the food processor, pulse together the cooked lentils and chickpeas until mostly broken down. They should be crumbly but not a paste. Set aside. Make oat flour by blending or processing rolled oats until fine. Combine ground flax and water in a small bowl to make a flax egg. Let rest 5 minutes before using.
• To a large mixing bowl, add the mushroom mixture, lentils, chickpeas, oat flour, light brown sugar, soy sauce, Worcestershire sauce, nutritional yeast, oregano, red pepper flakes, smoked paprika, chili powder, black pepper, and flax eggs. Stir until well combined.
• Transfer the filling to a lightly oiled 9x5x3 (or similarly sized) loaf pan. Form into a loaf shape. Bake at 350F for 45-50 minutes, until golden on top.
• Let rest for 5 minutes before removing from the bread pan. Gently turn out onto a clean surface. Use your hands to lightly press the loaf together so that it is perfectly shaped and firm.
• Mix together the ketchup, brown sugar, mustard, apple cider vinegar, onion powder, and garlic powder in a small bowl. Brush the loaf with the sauce. Slice and enjoy!

EASY VEGAN LENTIL LOAF (GLUTEN-FREE + OIL-FREE)

Steps:

• Preheat oven to 180 degrees C/356 F. Meanwhile, cook the red lentils according to instructions on packaging - this usually takes 10-15 minutes. Make sure they are cooked through but not mushy.
• Add the mushrooms and aubergines to a baking tray lined with baking paper and roast in the preheated oven for around 10-15 minutes.
• Meanwhile, add the onion to a non-stick frying pan. Cook over a medium heat for a few minutes. Then, add the bell pepper, carrot, celery, tomato purée and black pepper. Lower the heat and cook, stirring frequently, on a low heat for around 10 minutes.
• When all the ingredients are ready, add them to a large mixing bowl together with the cranberries, garlic, cilantro and flax egg. Season to taste with salt and pepper. Wait a few minutes until the mixture had cooled down and stir in the buckwheat flour.
• Transfer the mixture to a loaf tin lined with parchment paper and roast in the oven for 35-40 minutes, making sure it doesn't burn. Serve immediately, or leave in the fridge in an airtight container for up to 5 days.

"MEATY" LENTIL LOAF

Steps:

• Combine lentils, water, and a pinch of salt in a saucepan, bring to a boil, then cover and simmer for 30 minites. Preheat oven to 350°F.
• While lentils are cooking, chop up all veggies and combine in mixing bowl with basil, garlic, salt, and pepper.
• Once lentils are done cooking, drain any excess water and mash lentils with the back of a fork. They need to be mashed up so that the loaf holds it's shape, but it is ok to have some texture still, don't over mash.
• Add the mashed lentils and the rolled oats into the bowl of veggies and mix together (if you want to add cheese, this is the time).
• Mix in the beaten egg.
• In a separate bowl mix together equal parts tomato sauce and barbeque sauce, once mixed add half to the lentil and veggie mix and stir together until combined well.
• Spray a loaf pan with non-stick spray and fill with lentil mixture, spreading evenly and pressing down slightly.
• Pour remaining barbeque/tomato sauce mixture over the top of the loaf.
• Bake 40-45 minutes. Once done, let rest for at least 5 minutes before serving.