A meatloaf made with lentils, mushrooms, and hemp hearts. The hemp absorbs moisture and binds the loaf without eggs. Holds its shape when sliced and reheats into proper sandwiches.
Hemp & Lentil Loaf
Yields 1 loaf (8 servings). Prep 30 minutes. Bake 50 minutes.
Ingredients
- 1 cup green or brown lentils (uncooked)
- 3 cups vegetable broth
- 3 tablespoons olive oil
- 1 large onion, diced
- 250 g cremini mushrooms, finely chopped
- 3 cloves garlic, minced
- 2 carrots, grated
- 2 celery stalks, diced fine
- 2 tablespoons tomato paste
- 2 tablespoons soy sauce
- 1 tablespoon balsamic vinegar
- 1 tablespoon Italian herbs
- 1 cup hemp hearts
- 3/4 cup quick-cooking oats
- 1/3 cup chopped walnuts (optional)
- Salt, plenty of pepper
Glaze:
- 1/2 cup ketchup
- 2 tablespoons maple syrup
- 1 tablespoon balsamic, 1 teaspoon Dijon, 1/2 teaspoon smoked paprika
Method
- Simmer lentils in broth until very tender, 25-30 minutes. Drain excess liquid. Mash about 1/3 of them.
- Sauté onion in oil. Add mushrooms; cook until they release moisture and it evaporates. Add garlic, carrot, celery; cook 5 minutes. Stir in tomato paste, soy sauce, balsamic, herbs.
- Combine vegetable mixture with lentils, hemp hearts, oats, walnuts. Season hard.
- Press into a parchment-lined loaf pan. Whisk glaze and spread on top.
- Bake at 175°C for 45-50 minutes until firm and glossy.
- Cool in pan 15 minutes before lifting and slicing.
Serving
With mashed potatoes and roasted vegetables. Leftover slices make excellent sandwiches with mustard and pickles.