Preheat oven to 375°; line 9 x 5-inch loaf pan with parchment paper. Prepare lentils as label directs.
In large skillet, heat oil over medium-high heat. Add mushrooms, celery carrot mix and onion; cook and stir 10 minutes. In large bowl, stir oats, almond meal, 2½ tablespoons ketchup, soy sauce, lentils and mushroom mixture.
In food processor, pulse half the lentil mixture until slightly chunky; stir into remaining lentil mixture. Fold in walnuts.
Press lentil mixture into prepared pan; brush with remaining 5½ tablespoons ketchup. Bake 35 minutes or until toothpick inserted in center of loaf comes out clean; let stand 10 minutes.
Chef’s Tip:For a turkey meatloaf, replace the ½ cup dried lentils with 1 pound lean ground turkey. Bake the meatloaf at 350° for 50 minutes or until the internal temperature reaches 165°.
Make it Gluten Free: Dependent on using a Gluten Free soy sauce and oats.
Ingredients
Directions
Preheat oven to 375°; line 9 x 5-inch loaf pan with parchment paper. Prepare lentils as label directs.
In large skillet, heat oil over medium-high heat. Add mushrooms, celery carrot mix and onion; cook and stir 10 minutes. In large bowl, stir oats, almond meal, 2½ tablespoons ketchup, soy sauce, lentils and mushroom mixture.
In food processor, pulse half the lentil mixture until slightly chunky; stir into remaining lentil mixture. Fold in walnuts.
Press lentil mixture into prepared pan; brush with remaining 5½ tablespoons ketchup. Bake 35 minutes or until toothpick inserted in center of loaf comes out clean; let stand 10 minutes.