There is nothing that says my childhood more than meatloaf. I understand that for a lot of people, meatloaf is a symbol for mushy, flavorless loaf of anxiety and despair paired with a cry for help to the family dog.
Coated in either ketchup or gravy, Meatloaf was a Sunday dinner staple that always had to be paired with creamy buttery mashed potatoes.
My mother has meatloaf down to a science. Her meatloaf is never mushy, nor dry. Her bell peppers and onions were never too big. My mother’s meatloaf was always full of flavor and had the just the right amount of sauce.
In fact, her meatloaf was so good, she often made two of them. Neither of them ever accidentally ended up on the floor.
So imagine the phone call between me and my mother when I told her instead of making her world class meatloaf I was instead making a meatless version using lentils.
My mother holds her tongue for no one so the conversation went a little like this,
*I call my mother Ma. Something I think I picked up from re-watching every season of the Golden Girls a million times. Don’t you just love the relationship between Sophia and Dorothy?
Anyways, here is how our conversation went.
Ma: Hello.. What?
Me: What are you doing?
Ma: Nothing. Watching this show.
Me: What did you cook today?
Ma: Some Enchiladas with beans and rice salad. It was good.
Me: Hmm that sounds soo gooood.
Ma: What are you cooking?
Me: a lentil loaf
Ma: a WHAT??
Me: a LENTIL LOAF
Ma: What the hell is a lentil loaf?
Me: It’s like a meatloaf. Instead of using meat you use mashed lentils.
Ma: Hmm….bet you wouldn’t be making no lentil loaf if you were back in Texas.
So you can see how this conversation carried out. My mother attributes every healthy meal I make to living in California and how it has brainwashed me. Eating meat and watching football is practically a religion in Texas so in her eyes, I have pretty much denounced my faith.
This recipe, however, would make the most Texan carnivore a believer that meatless Mondays are life.
This lentil loaf is quick, moist and full of flavor.
give this recipe a try and let me know what you think.
This veggie meatloaf is perfect for the bonafide vegetarian or the curious meatless Monday Enthusiast. Pair it with your favorite green vegetables and herb roasted potatoes.
- 2 cups lentils
- 1/4 cup diced yellow onions
- 1/4 cup chopped mushrooms
- 1 celery stalk finely diced
- 3 cups vegetable broth or water
- 1/4 cup masa harina
- 2 tbsp chopped parsley
- 1 tsp dried thyme
- 1 tsp onion powder
- 1 tsp garlic powder
- salt and pepper to taste
- 3 tbsp barbecue sauce
- 1 tbsp ketchup
- olive oil
Add lentils and stock to a medium pot and soak for 10 minutes.
Place the pot on the stove and bring to a boil. Reduce heat and simmer for 40-50 minutes.
In a small saute pan, drizzle olive oil and bring to medium heat. Add onions, mushrooms, and celery to the pan. saute vegetables until translucent and remove from heat.
Remove lentils from the stove and pour cooked lentils into a medium bowl.
Add Vegetables, thyme, parsley, onion, powder, garlic powder, and masa harina to lentils. Using your hands or a masher, mash lentil mix together leaving some texture.
line a loaf pan with parchment paper and pour lentil loaf mix into a pan.
Press your mix into the pan and smooth out the top and corners.
Spread you glaze over your loaf and bake in the oven for 40 minutes.
Remove from oven and serve with veggie, potatoes and enjoy!
Mix your barbecue sauce and ketchup together in a small bowl.