Lentil Loaf

Yes, I know my pictures are not the best. It is meat loaf though! I don't think it was meant to be pretty. When my picky 8 year old told me this is better than ice cream, I knew I had to share it. I found the recipe on  melomeals.blogspot.com Gluten-free, vegan. Can be made soy-free if you sub the soy sauce for garlic salt to taste.

Lentil Loaf

4 T Olive Oil

1 large onion

10 cloves garlic

1 t poultry seasoning

1 c celery, diced

1 c carrots, pulsed in a food processor

Pinch salt/pepper

2 c cooked ( and drained ) lentils 

2 c cooked brown rice or millet

½ c sunflower seeds

½ c gf oats

2 T flax meal

½ c nutritional yeast

2 t  Cajun Spice

2 T Dijon mustard

2 T balsamic vinegar

2 T Braggs or GF soy sauce 

Glaze

½ c cranberry sauce

¼ c ketchup

2 T Dijon 

2 T evoo

1. Sauté onion, garlic , poultry seasoning, celery and carrots along with the pinch salt/pepper for 10 minutes or until soft
2. Place veggie mixture along with the lentils/grains in a food processor and pulse well
3. Scrape mixture into a bowl
4. Pulse nuts and oats, add to bowl
5. Mix in the rest of the ingredients.
6. Taste and adjust seasoning
7. Spray a piece of parchment with cooking spray and form into a loaf; pour half of the glaze 
8. Bake at 375 for 45 minutes; drizzle rest of glaze over the top.