Spicy Barbecue Lentil Meatloaf

By TPMay

Ingredients

• To make the lentils
• 1 cup dry green lentils
• 1 bay leaf
• 1 teaspoon kosher salt
• 1 medium onion, chopped finely
• 1 large carrot, chopped finely
• 1/2 green pepper, chopped finely
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• 1/2 cup course cornmeal
• 3 tablespoons ground flaxseed (alternatively you can use 2 eggs, beaten)
• 2 tablespoons barbecue dry rub, or any spices you prefer
• 1 cup your favorite store bought barbecue sauce, separated plus extra for serving.
• 1 tablespoon Sriracha sauce

Preparation

Step 1

Mix a cup of barbecue sauce with 1 tablespoon (or less) sriracha sauce. Set aside.
Pick over lentils and add lentils in a large stock pot. Fill with water until it’s covered about an inch above the lentils, add bay leaf and salt and bring to a boil. Allow to simmer for 45 minutes to an hour until softened. Remove bay leaf and allow to cool. Strain excess water if need be.
In the meantime, sauté onions, carrots and green peppers in olive oil until softened. Set aside.
Preheat oven to 350F and grease a classic loaf pan.
Place lentils in a large bowl and mash them with a potato masher. Mix in onion and carrots, cornmeal, flaxseed, spices and barbecue sauce.
Add into the greased loaf pan and spread barbecue sauce on top.
Bake for an hour until fully cooked. Allow to rest for 10-15 minutes before serving.