I decided to get adventurous this week and try a brand new recipe. I love getting the Lentil “Meatloaf” at a little café in Montreal called Juicy Lotus, so I started thinking about making my own version of Lentil “Meatloaf”. I don’t think I ever ate a real meatloaf before. It simply doesn’t sound appetizing to me. But since I love Juicy Lotus’s Lentil Loaf I figured maybe I needed to give it a try. Sorry for the quality of my photos. If you ever try to take a nice picture of a “Meatloaf”, you will see why it was such a struggle. This recipe was inspired by Noracooks Lentil Loaf recipe. I keep a little list of great recipes that I will serve one day in my café, and this one will be added to the list. I just need to figure out how to serve it beautifully …..
- 2 tablespoons of olive oil
- ½ an onion, diced
- 10 white mushrooms, chopped very small
- 2 medium sized carrot, peeled and diced very small
- 1 ½ cups of walnuts
- 2 cups cooked brown lentils
- 2 tablespoons ground flaxseeds
- 2 tablespoons ketchup
- 2 tablespoons vegan Worcestershire sauce
- 2-3 teaspoon dried thyme
- 1/2 cup breadcrumbs
- 1/2 cup ketchup
- 1 tablespoon maple syrup
- 1 teaspoon vegan Worcestershire sauce
- Preheat the oven to 350 and line a loaf dish with parchment paper
- Heat a large pan over medium heat and add olive oil. Add the onions, mushrooms and carrots and stir frequently for about 5 minutes until they soften and then remove the pan for the heat.
- Add the walnuts into a food processor and pulse a couple of times. Then add the washed lentils and pulse that together with the walnuts. Just make sure your walnuts don’t pulse so much that they go “dusty”.
- Add the walnut-lentil mixture into a large bowl, and add the cooked vegetables, ground flaxseeds, ketchup, Worcestershire sauce, and thyme. Mix well then add your bread crumbs.
- Transfer your mixture to your parchment covered loaf pan, and press the mixture evenly and firmly into the pan. Cover with foil, and cook in the oven for 30 minutes.
- To prepare your topping simply mix all the ingredients together in a small bowl while your loaf is cooking.
- After 30 minutes, take your loaf out of the oven and remove the foil. Evenly spread the BBQ topping and cook for an additional 15 minutes. (The original recipe said an addition 10 minutes, but I found my loaf wasn’t quite ready so I kept it in for another 5 minutes and it was much better).
- Let your loaf sit and cool about for 10 to 15 minutes before serving!