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–+ servings

Universal Not So Meaty Loaf

Looking for a hearty, plant-based option that still packs plenty of flavor? The Universal Not So Meaty Loaf is a crowd-pleasing vegan recipe that is ideal for any occasion, providing a delicious alternative to traditional meatloaf.
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Ingredients
  

  • 3 tablespoons flax meal
  • 5 tablespoons water
  • 2 tablespoon olive oil see note for oil free option
  • 1 onion diced
  • 2 celery stalks thinly sliced
  • 2 carrots thinly sliced
  • 1 8 ounce package sliced baby bella or cremini mushrooms
  • 4 garlic cloves thinly sliced
  • 1 1/3 cups rolled oats
  • ⅔ cup gluten free panko bread crumbs
  • ⅔ cup raw unsalted sunflower seeds
  • ½ cup chickpea flour
  • 1 ½ teaspoons dried parsley
  • 1 ½ teaspoons dried basil
  • 1 ½ teaspoons dried oregano
  • ½ teaspoon black pepper
  • 1 teaspoon salt
  • 1 cup low sodium lentils 1 cups cooked brown lentils, drained and rinsed
  • 1 cup low sodium chickpeas drained and rinsed
  • ⅓ cup bbq sauce
  • ⅓ cup no salt added tomato sauce
  • 1 tablespoon mustard

Instructions
 

  • Preheat the oven to 350 F. Line a standard loaf pan with parchment, allow the parchment to come up over the long edges by 2-3 inches.
  • Add the flax and water to a bowl, whisk to combine and set aside for 5 minutes to thicken.
  • Heat the oil in a large skillet, add the onions, celery, carrots, and mushrooms and saute 3 minutes until onions are translucent. Add the garlic, and saute one additional minute until fragrant.
  • Add the oats, breadcrumbs, sunflower seeds, chickpea flour, parsley, basil, oregano, pepper and salt to a food processor and process until the oats have broken down into a crumbly flour and everything is well combined. Add the lentils, chickpeas, bbq sauce, tomato sauce, mustard, flax meal mixture and cooked vegetables. Pulse until everything is well combined.
  • Transfer mixture to prepared loaf pan and smooth the top with a spatula. Cover with an inverted sheet pan or aluminum foil. Bake for 40 minutes. Remove the cover and bake an additional 20 minutes until lightly browned on top.
  • Remove from the oven and let cool for 15 minutes. Release the sides of the loaf with a knife and turn it onto a serving platter or cutting board. Cut into 12 slices and serve.

Notes

OIL FREE: Omit the oil completely and saute the vegetables in 2 tablespoons water or low sodium vegetable broth, add more liquid as needed.
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