What I like about this kind of recipe is that it is extremely flexible. You can keep the base and make meatballs, burgers, or stuff it into vegetables. Here, I cooked it in a muffin mold, but you can opt for a lentil loaf cooked in a bigger mold. Just don’t forget to increase the cooking time!
Lentil and sunflower seed "meatloaf"
- 2 tbsp. of olive oil
- 1½ cups of onion finely chopped
- 2 garlic cloves crushed
- ⅔ cup carrots grated
- 1 packet 227g mushrooms, finely chopped
- 1 cup of lentils cooked, rinsed and drained
- 1½ cup sunflower seeds
- 2 slices of whole grain bread shredded into small pieces
- ¼ cup ground flaxseed
- ½ cup of oatmeal
- 2 tbsp. of tamari
- 1 tbsp. apple cider vinegar
- ¼ cup of vegetable broth
- 1 tbsp. oregano
- ½ tsp. thyme
- ½ tsp. dry mustard
- Salt and pepper to taste
- ¼ cup of ketchup
- ¼ cup of unsweetened applesauce
- 2 tbsp. balsamic vinegar
- 2 tbsp. tablespoon maple syrup
- In a skillet, heat olive oil over medium high heat. Add onion and mushrooms. Cook until the onion has begun to turn a little golden, about 10 minutes. Add the garlic in the last minute of cooking. Remove from heat and place in a large bowl.
- Grate the carrots and add them to the bowl with the onion, garlic, and mushrooms.
- Blend the lentils in a food processor for a few seconds. They must have a coarse texture. Transfer the lentils into a large bowl.
- Coarsely grind the sunflower seeds in the food processor. They must have a coarse texture. Transfer to the large bowl with the other ingredients.
- Add the rest of the ingredients to the bowl and mix well.
- Place the mixture in a previously oiled muffin pan.
- In a small bowl, mix ketchup, applesauce, balsamic vinegar, and maple syrup. Pour sauce evenly on the top of the Meatloaf.
- Bake at 350 ° F for 40 minutes. Let stand for 10 minutes before serving.