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Meatless Meatloaf / Veggie Slice

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Prep Time 25 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 6 Servings
Course: dinner
Ingredients Method Notes

Ingredients
  

  • 1 cup Green Lentils rinsed and picked over
  • 2 cups Water
  • 1 tsp Salt
  • 1 cup Oats
  • ¾ cup Cheese shredded (cheddar, pepper jack, Monterey, etc)
  • 1 small Onion diced
  • 2 Eggs
  • 2 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Parsley
  • 1 tsp Basil
  • 1 tsp Oregano
  • ½ tsp Seasoned Salt
  • ¼ tsp Black Pepper
  • ½ cup Ketchup, Tomato Sauce, or Pasta Sauce
  • Topping:
  • ½ cup Ketchup
  • 1 tsp Mustard or 1 Tbsp Balsamic Vinegar
  • 2 Tbsp Brown Sugar

Method
 

  1. Preheat oven to 350° F and grease a loaf pan with butter.
  2. In a small pot, add lentils, water, and 1 tsp salt. Bring to a boil, reduce the heat, cover, and simmer for 25-30 minutes or until lentils are tender.
  3. Add cooked lentils to a medium mixing bowl and add oats, cheese, and onions and mix until combined. Add the remaining ingredients and stir until completely incorporated.
  4. Pour mixture into greased loaf pan and bake for 30 minutes.
  5. Meanwhile, mix together the topping in a small bowl by combining the ketchup, balsamic vinegar, and brown sugar. Pour on top of the “meatloaf” and cook for an additional 10-15 minutes.
  6. Let rest for 10 minutes and then serve and enjoy!

Notes

Eggs can be replaced with flax eggs, ⅓ cup cooked and mashed sweet potato, or omitted altogether. If omitting the eggs, expect the loaf to be a firmer texture.