Casseroles and other comfort foods/ Lentils and peas/ Main Dishes featuring Grains and/or Beans

Lentil and sunflower seed “meatloaf”

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"
Serves: 4-6
  • 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
  1. 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.
  2. Grate the carrots and add them to the bowl with the onion, garlic, and mushrooms.
  3. Blend the lentils in a food processor for a few seconds. They must have a coarse texture. Transfer the lentils into a large bowl.
  4. Coarsely grind the sunflower seeds in the food processor. They must have a coarse texture. Transfer to the large bowl with the other ingredients.
  5. Add the rest of the ingredients to the bowl and mix well.
  6. Place the mixture in a previously oiled muffin pan.
  7. In a small bowl, mix ketchup, applesauce, balsamic vinegar, and maple syrup. Pour sauce evenly on the top of the Meatloaf.
  8. Bake at 350 ° F for 40 minutes. Let stand for 10 minutes before serving.


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