One of my affordable staples that I make quite often is meatloaf. I have been making meatloaf of over 40 years and I am still constantly changing the recipe. I switch between a meatloaf and a vegetarian loaf. I like both recipes and I make enough to freeze for a few extra meals. Try the vegetarian loaf you will be pleasantly surprised with the flavour!
Lentil Loaf with a Maple Glaze
The secret and texture of this “meatloaf” is called mirepoix. Mirepoix is the combination of aromatic vegetables used in classical French cuisine. The ratio is 50 percent onions, 25 percent each carrots and celery. So true. The onions make this recipe sing. You can use other beans but the lentils work the best for colour and texture. Use your food processor because if the onions and vegetables are to big you won’t be able to make neat slices. It will crumble. I tripled the recipe and cooked the loaf in a 9 x 13-inch square pan. Leftovers, yahoo! Remember: if you have time cook your lentils instead of buying canned. Less expensive.
1 can (540 ml) lentils, drained
3 Tbsp oil
3 medium onions, small diced
1 cup carrot, grated
1 cup celery, diced as small as you can manage (food
processor)
3 cloves garlic, minced
1 tbsp chopped pecans (I used pumpkin and sunflower
seeds)
1 cup old fashioned rolled oats—not instant
1/2 cup fresh parsley, chopped
3 Tbsp tamari
2 Tbsp ground flaxseed
3 Tbsp nutritional yeast
2 tsp maple syrup
1 tsp vinegar
1/2 tsp salt or more to taste
1/2 tsp ground pepper
GLAZE:
1/2 cup ketchup or tomato sauce
1/4 cup maple syrup
1 tsp garlic powder
1 tsp onion powder
For the sauce stir all ingredients together.
Heat the oil in a skillet. Add the onions, carrots, celery, dried oregano, and garlic and sauté until soft.
Add the lentils (reserve 1/2 cup for later), cooked veggies, nuts or seeds, oats, tamari, ground flaxseed, nutritional yeast, maple syrup, vinegar, salt, and pepper to a food processor.
Pulse until the mixture is just combined and the texture is to your liking.
Stir in the remaining lentils and parsley.
Press into a parchment lined loaf pan.
Spread glaze over the top of the loaf.
Cover and bake in a 350°F oven for 30 minutes and then uncover and bake for another 10 minutes.
Remove from the oven and allow the loaf to rest for 15 minutes before slicing.
***When I tripled the recipe I did a few extra steps. I pulsed the lentils and cooked veggies in 2 batches in the food processor and then placed them in a bowl. I then pulsed the seeds and oats together and added them to the lentils in the bowl. The rest of the ingredients (flaxseed etc) I added to the bowl and then mixed it all together, then pressed it into the large square pan.
Italian Style Meatloaf
This recipe brings meatloaf to a new level. The flavours are so Italian and my favourite! I always sauté the onions and garlic before adding them to the meat.
2 Tbsp olive oil
2 large onions, finely chopped and sautéed
8 garlic cloves, minced and sautéed
2 large eggs
1/2 cup tomato paste
1 1/2 pounds of ground beef
2 cups dried bread crumbs or large flaked oats chopped in a food processor
1/2 cup finely chopped sun-dried tomatoes
1/2 cup chopped pitted Kalamata olives (not the black sliced olives out of the can)
1/2 cup grated Parmigiano-Reggiano cheese or Parmesan
1/2 cup chopped fresh parsley
1 tbsp dried oregano
1 tsp of your favourite hot sauce
Preheat your oven to 350°F and line your loaf pan or square pan with parchment paper.
In your favourite skillet add the oil and sauté the onions and garlic until they are soft and a golden brown.
In a large bowl whisk the eggs then the tomato paste. Add the rest of the ingredients including the onions and garlic into the bowl. Blend with your hands until everything is thoroughly mixed. Transfer to your loaf pan or square pan.
Bake for an hour. Let sit for 15 minutes before slicing.
