Yes, yes. I am still on my faux meat kick. It started with meatballs. And then more meatballs. And has now morphed into meatloaf. You could say I’m a bit…hooked. I have never been a huge fan of meat. But as a kid there was something about my mom’s meatloaf that actually got me to eat it. Maybe it was the ketchup on top that was baked and kind of sticky sweet, or maybe it was the potatoes mushed up with it that made it even better. I’m not quite sure what it was that made me want to eat that meat and not others, but I thought why not try to re-create the one meat I actually liked? So I tweaked the meatball recipe a bit and came up with this. It was a great recreation of my mom’s meatloaf without all the…you know, meat.
What You’ll Need:
- 2 1/2 cups cooked lentils
- 2 cups shitakke mushrooms, finely chopped
- 1 cup panko bread crumbs
- 3/4 cup nutritional yeast
- 1 small yellow onion
- 1 cup spinach
- 1/2 cup parsley
- 2 cloves garlic, minced (I used really large cloves, if you have smaller ones, use 3 cloves)
- 3/4 cup walnuts
- 3 egg replacers (I like to use Bob’s Red Mill, you can also use a flax egg there’s a great recipe here)
- 4 tablespoons tomato paste, divided
- 1 tablespoon maple syrup
- 1 tablespoon white wine vinegar
- dash salt
Preheat the oven to 350 degrees. Start by prepping all the ingredients. Chop the mushrooms, onion, spinach, parsley, walnuts.
Mix the egg replacer with water and whip together until it’s frothy.
Add all the ingredients except the water, maple syrup, vinegar, and two tablespoons of tomato paste together in a large bowl. Mix everything well until all the ingredients are incorporated and everything starts sticking together. Take a bread pan, and spray it with oil. Mold the loaf into the pan and make sure it’s spread evenly so it cooks evenly too.
Mix the remaining tomato paste, vinegar, and maple syrup in a small bowl for the glaze. I had originally thought of doing ketchup, like my mom. But then I realized the ketchup in my fridge had an expiration date of 2012. Really? That was a pretty disturbing discovery. Clearly, ketchup isn’t in high demand in this household.Spread the glaze on top of the loaf and place in the oven for 50-60 minutes.
Keep an eye on the loaf as it bakes. I ended up checking it a few different times until it was cooked all the way through. When you remove it from the oven, let it cool for a bit before cutting and serving.
I served with sauteed kale and smokey cauliflower mashed potatoes which was the perfect way to make a whole hearty meal. It may still be cold and icky outside, but with all the new comfort foods I am whipping up, I can’t help but think that if nothing else, I’ll be armed and well equipped for next winter.
This looks so good – and I thought it was real meatloaf when I first saw the pictures!
Thanks, Laura! 🙂
YESSSSS!!!! LOVE this!!!!!!!!!!!!!!
Yay! Thank you! 🙂
You know, I bought some lentils the other day for sake of experimentation, and I think I know just what to try out with them! This looks incredible! I’m a meatloaf lover already, but always looking to try to shake things up with new versions. Love this recipe! 🙂
Thanks, Lisa! Let me know how it turns out for you!
Love this!! Looks so delicious – and lovely photos too! 😉 I have read previously you could make “fake meat” with walnut and I was always curious to find a recipe for it. This sounds absolutely delicious with the shitake mushrooms too, I love shitake! Thanks for sharing and I will definitely be trying this! Maybe a burger could be really good with this too! 😉
Thank you so much, Sylvia! You’re right – this would also be great as a burger. It was really surprisingly “meaty.” let me know how it turns out for you. 🙂
This looks SO good!!! I’ll have to try this 🙂 Thanks for sharing – I really love your blog!
Thank you so much! I’m glad you like it and I’m so happy you found me. 🙂
Looks really tasty! New to the blog and very excited to follow along 🙂
Thank you! I’m glad you found me – and hope you continue to like what I come up with. Happy to have you along. 🙂
Ooh this looks so good! I try to avoid lots of soy protein, so this is a great alternative! Yum 🙂
Thank you! Yes – I often try to limit too many processed meat replacements as well – lentils can be shockingly meaty!
Saving this one!!!
Wow! This is gorgeous. Thinking of trying this out tommorow perhaps with oat/quinoa flakes instead of Panko. Thanks for the inspiration
Thanks, Meredith! Let me know how it turns out – and oat or quinoa flakes should work too.
will do! ps- do you think I could use red lentils?
I would think so. I used a mix of green and pink ones. The green ones were a bit heartier and less soft than the pink ones which made a good contrast. If you’re using all red maybe just be careful to not over cook them since they’ll be baked in the loaf. You’ll want to maintain some texture.
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