Oat and Lentil “Meat Loaf”
Plant Strong by Engine 2/ The Game Changers Recipes/ photo credit
6 Servings
Ingredients
- 2 stalks celery, chopped
- ½ onion, chopped
- 2 cloves garlic, minced or pressed
- 10 ounces firm tofu, drained
- ¼ cup walnuts, finely ground
- ½ cup cooked brown lentils
- 1¼ cups quick-cooking oats
- 3 tablespoons tamari sauce
- 2 tablespoons BBQ sauce or ketchup (plus additional for topping)
- 1 tablespoon Dijon mustard
- 2 teaspoons dried parsley
- ½ teaspoon thyme
- ½ teaspoon sage
- ½ teaspoon rosemary
Instructions
- Preheat the oven to 375ºF/190ºC.
- Sauté the celery, onion, and garlic on high heat in a skillet with a few drops of water for 5 minutes, until tender. Remove from heat and cool.
- Mash the tofu in a large bowl. Stir in the cooked mixture and remaining ingredients, and combine well.
- Spoon the mixture into a parchment-lined loaf pan. Top with a layer of BBQ sauce.
- Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean.
- This meatloaf is wonderful the next day pan-fried on whole grain bread with mustard, pickles, and ketchup.
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