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I’m a little bit gun shy around any recipes that call them selves a meatloaf. I think it stems from an early experience whereby we spent hours making this “could be mock chicken loaf” or some such thing and ultimately it was crap. That was probably 20 years ago and we still laugh/cringe about it. Anyway plant based cooking has come a long way in the last few decades… thanks goodness. Now there are lots of good loaves out there that are perfect for holiday meals. With Christmas just around the corner we thought it would be a good idea to share this “meatloaf” that Kyla has proclaimed to be better than our traditional lentil loaf and is now the new standard. Well that depends of course on whether the kids agree. None the less if you need a plant based option for your holiday table please try this Holiday Paradise by the Range Hood Light “Meatloaf”.

Holiday Paradise by the Range Hood Light "Meatloaf"
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Holiday Paradise by the Range Hood Light “Meatloaf”

Course: DinnerCuisine: vegan, vegetarian, gluten freeDifficulty: Easy
Servings

6

servings
Prep time

30

minutes
Cooking time

30

minutes
Total time

1

hour 

Ingredients

  • 1 small sweet onion, diced

  • 1 carrot, diced

  • 1 rib of celery, diced

  • 2 cloves of garlic, minced

  • 1 tsp of dried thyme

  • 1 1/2 cups of cooked, green or brown lentils

  • 1 cup of quick oats

  • 2/3 cup of walnuts

  • 1 Tbsp of ground flax

  • 2 Tbsp of nutritional yeast

  • 2 Tbsp of tamari or soya sauce

  • 1 pinch of cayenne pepper

  • Salt and pepper to taste

  • For the Topping

  • 2 Tbsp of tomato paste

  • 1 Tbsp of balsamic vinegar

  • 2 tsp of maple syrup

  • 1 pinch of salt

Directions

  • Preheat the oven to 375° F
  • To a large frying pan over medium heat add the onion, carrot and celery and sauté until the onion becomes translucent.
  • Add the garlic and thyme and continue to cook for another minute then remove from heat.
  • In a food processor combine the lentils, oats, walnuts, flax, tamari, nutritional yeast, cayenne, salt and pepper along with the sautéed veggies and blend until you get a chunky but well mixed dough. Don’t over process as the texture is part of what make this a great recipe.
  • Transfer the dough into a prepared loaf pan, pack the mixture down and evenly spread the topping over the loaf.
  • Bake the loaf for 30 minutes, remove from the oven and let cool before serving with veggies and all your favourite holiday fixings.

Notes

    Holiday Paradise by the Range Hood Light “Meatloaf”