Best Lentil Mushroom Meatloaf Recipes

HEARTY VEGAN LENTIL MUSHROOM LOAF

Steps:

• Cook lentils according to package instructions.
• Line a loaf pan with parchment paper and preheat your oven to 350 °F (175 °C).
• In a non-stick pan, sauté onion, garlic and mushrooms in a splash of water, stirring frequently.
• After a few minutes, add the soy sauce and carrot. Keep cooking until all of the liquid has evaporated.
• Transfer the cooked lentils along with the sautéed vegetables and the rest of the ingredients for the loaf into a food processor.
• Pulse a few times to incorporate and be sure not to over-process the mixture! It should still be textured, not smooth.
• Put the lentil mushroom batter into your prepared loaf pan and pack it down firmly to make sure it stays together.
• Combine all ingredients for the glaze in a small bowl and mix together. Spread it over the top of your lentil mushroom loaf, then place it into the oven for 45 minutes.
• Once this time has elapsed, remove the lentil loaf from the oven and set it aside to cool for 10 minutes before taking it out of the pan and cutting it into slices.

DELICIOUS LENTIL LOAF

Steps:

• Combine 2 1/2 cups water and lentils in a saucepan; bring to a boil. Reduce heat, cover saucepan, and simmer until all the liquid is absorbed and lentils are tender, 20 to 30 minutes.
• Mix 1/3 cup water and ground flax seed together in a bowl; set aside until thickened, at least 10 minutes.
• Heat olive oil in a large pot over medium heat; cook and stir onion, mushrooms, celery, and garlic until softened and liquid from mushrooms has evaporated, 5 to 10 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
• Transfer cooked lentils to a food processor and pulse until about 75 percent of lentils are mashed. Mix onion-mushroom mixture, flax seed-water mixture, oats, flour, basil, black pepper, salt, and onion powder into lentils until well combined. Press lentil mixture into the prepared loaf pan.
• Combine ketchup, brown sugar, mustard, and barbeque sauce in a saucepan over medium-low heat; cook and stir until glaze is smooth and brown sugar is dissolved, about 5 minutes. Remove saucepan from heat.
• Bake loaf in the preheated oven for 35 minutes. Spread 1/4 cup glaze over lentil loaf; continue baking until cooked through, 10 to 15 minutes more. Serve lentil loaf with remaining glaze on the side.

MUSHROOM AND LENTIL SOUP

Steps:

• In a large Dutch oven or other heavy pot, heat oil over medium. Add carrots, onion, and garlic and cook, stirring occasionally, until beginning to soften, about 6 minutes. Add mushrooms and season with salt and pepper. Cook until mushrooms are softened and golden brown at edges, about 8 minutes.
• Add thyme, lentils, and 7 cups water; bring to a boil. Reduce heat, partially cover, and simmer until lentils are tender, about 25 minutes. Stir in soy sauce and season to taste with salt and pepper. Serve soup topped with yogurt.