For the “Meatloaf”:
1 cup lentils, cooked and drained
1 cup rolled oats
1 cup grated carrots
1 cup finely chopped mushrooms
1/2 cup finely chopped onion
3 cloves garlic, minced
1/4 cup tomato paste
2 tablespoons soy sauce
1 tablespoon flaxseed meal (mixed with 3 tablespoons water, let sit for 5 minutes)
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper to taste
For the Glaze:
1/4 cup ketchup
2 tablespoons maple syrup
1 tablespoon balsamic vinegar.
Instructions:
Preheat your oven to 375°F (190°C).
In a food processor, combine the cooked lentils, rolled oats, grated carrots, mushrooms, onion, garlic, tomato paste, soy sauce, flaxseed meal mixture, thyme, oregano, salt, and pepper. Pulse until the mixture is well combined but still has some texture.
Transfer the mixture to a bowl and shape it into a loaf on a lined baking sheet.
In a small bowl, whisk together the ketchup, maple syrup, and balsamic vinegar to create the glaze.
Brush the glaze over the top of the meatloaf, reserving some for later.
Bake the meatloaf in the preheated oven for 40-45 minutes, or until it’s firm and golden brown.
Remove the meatloaf from the oven and let it cool for a few minutes before slicing.
Serve the vegan Skinny Meatloaf slices with the remaining glaze on the side.
Enjoy your delicious vegan Skinny Meatloaf!
