Vegan Meatloaf
Meal: 242 cal Protein: 14 g Carbs: 39 g Fat: 5 g
I love traditional meatloaf, but sometimes you just want something familiar, but a little bit different. This version of meatloaf is made with lentils that come in at 18g of protein per cup. It takes on the flavor of the spices so well you hardly notice there is no animal protein in this dish. And the best news? You save more than 100 calories in every serving as compared to traditional meatloaf.
Serving size 1 Cup 242 cal Protein: 14 g Carbs: 39 g Fat: 5 g
Ingredients
- 2 C Lentils , dry (or purchase 5 C cooked lentils)
- 5 C Broth
- 6 Tbsp Flax Seed
- ⅔ C Water
- 2 Tbsp Olive Oil
- Garlic , minced
- 4 C Veggies , diced (I used carrots, celery, and onion)
- 4 Tbsp Spices (I used Smk Paprika, Smk Turmeric, Cumin, and Ancho Chili)
- Sea Salt & Pepper
- 3/4 C Oats
- 1/2 C Almond Flour
- 3 Tbsp Ketchup
- 1 Tbsp Apple Cider Vinegar
- 1 Tbsp Maple Syrup
Directions
- Preheat oven to 350F. Cook lentils as directed.
- In a bowl, combine flax and water. Set aside for at least 10 minutes, preferably in fridge. In a separate bowl, mix ketchup, vinegar, and syrup. Set aside.
- In Saute pan, Heat EVOO over medium heat. Add veggies and cook until softened. Add spices and cook until fragrant.
- Mash Lentils in food processor. Add veggies, oats, flour and flax-egg. Adjust seasoning, as needed. Place mixture in parchment lined baking pan. Top with ketchup mixture. Bake 45-50 minutes. Allow loaf to rest for 10-15 minutes before serving.
- This makes approximately 8 servings which translates to 275 calories/serving.
