Last week I had my family over for a “Thanksgiving” dinner. While I roasted a turkey in the oven for quite some time, my Mom and I (non-meateaters) ate this delicious ‘meatloaf’! We both commented after eating it how full we were after just one slice! Between the lentils and the walnuts this entree packs in a ton of fiber! The apples and the tomato paste gave it a great sweetness I wasn’t expecting, too. I really think kids would love this!
inspired by Oh She Glows
- 1 can cooked lentils (15.5 ounces)
- 3/4 cup gluten free breadcrumbs, or two slices of gluten free bread, buzzed in the food processor or blender until granular
- 3/4 cup toasted walnuts, roughly chopped
- 1/2 cup Bob’s Red Mill gluten free oats
- 1/2 cup warm water
- 3 garlic cloves, minced
- 1 yellow onion, diced
- 1 celery stalk, chopped finely
- 1 medium carrot, grated
- 1 medium apple, peeled and finely chopped
- 3 tablespoons ground flax seed
- 2 tablespoons organic tomato paste
- 1 tbsp extra virgin olive oil
- 1 tsp sea salt
- 1 teaspoon pepper
- 1 teaspoon dried thyme
- 1 teaspoon italian seasoning
1. Preheat oven to 350 degrees and line a loaf pan with parchment so that parchment paper hangs over the edges by 2 inches (or spray with a little bit of coconut oil).
2. Roast walnuts in the oven at 350 degrees for about 6 minutes and then set aside to cool.
3. Wash, peel and chop onions, celery, carrots and apple.
4. In a large pan or skillet over medium heat, sauté onion and minced garlic until onions begin to soften.
5. Add carrots and celery and sauté for 2-3 minutes over low heat.
6. Add grated apple and chopped walnuts and sauté another minute or two. Remove from heat and set aside.
7. For the breadcrumbs, you can use gluten free bread crumbs or toast two slices of gluten free bread. If you are using sliced of bread, toast them, rip them up, and buzz in the food processor until granular.
8. Mix all ingredients together in a large bowl.
9. If you would like, you can buzz 50 – 75% of the mixture in a food processor or blender to make a smoother texture in the ‘meatloaf’.
10. Add seasonings to taste.
11. Place mixture into the loaf pan, distributing evenly.
12. Bake for 45 minutes at 350 degrees.
13. Makes 8 slices (thick).
Nutritional Information: Calories: 213 Fiber: 7g Sugar: 4g
Lentil Walnut “Meatloaf”
gluten free, vegan