Lentil Meatloaf with Smoked Paprika Glaze
- For the Loaf:
- 2 cups cooked lentils
- 1 cup shredded potato (about 1 medium potato)
- 1 cup finely chopped celery
- 1 small finely chopped onion
- 1 tbsp garlic, minced
- 1 tbsp olive oil
- 1 cup quick oats
- 1/2 cup parsley
- 1 cup tomato sauce
- 1 tbsp flaxseed meal
- 2 tbsp warm water
- 1 tbsp thyme, chopped
- 1 tbsp rosemary, chopped
- Salt and pepper to taste
- For the Glaze:
- 2 tbsp ketchup
- 1/4 tsp smoked paprika
Adapted from onegreenplanet.org
Preheat oven to 350 degrees
Mix the flaxseed meal in the warm water and set aside.
Heat olive oil in a skillet over medium low heat and add the onion and celery Season with salt and pepper. Cook until starting to get very soft. Add the garlic and cook a minute or two longer. Remove from the heat.
In a large bowl combine all of the loaf ingredients including the flaxseed meal and water mixture into a large bowl. Reseason with salt and pepper. Stir until well mixed.
Turn the meatloaf mixture into a lightly greased loaf pan.
In a small bowl mix the ketchup with the smoked paprika and brush the top of the loaf.
Bake at 350 degrees for 50 minutes.
Allow to cool for at least 10 minutes to cool before removing from the pan.