Lentil Meatloaf and Broccoli

Recipe from Anastacia Brown

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Cooking time: 1 h. 15 min

Servings 4

It is absolutely worth making the lentil meatloaf because it is a wonderful and filling dish that goes well with mashed potatoes and vegetables. This vegan version of a traditional dish is flavorful and nutritious. The lentil meatloaf is a satisfying and healthy alternative for supper because it is also packed with protein and fiber.

Red lentils

1 cup
Oil olive

2 tbsp.
Onion

1 pcs.
Garlic

2 cloves
Dried oregano

1 tsp.
Breadcrumbs

0,5 cup
Tomato paste

2 tbsp.
Soy sauce

2 tbsp.
Salt

1 tsp.
Black pepper

to taste
Broccoli

1 head

Calories

419 kcal
Protein

17 g
Fat

10 g
Carbohydrates

69 g

In a medium pot, add 2–3 glasses of water. Bring the water to a boil, and then add the washed lentil grains. Cook for 25 minutes until they become tender. When done, drain the excess water and set it aside.
In this step, the following ingredients have to be finely chopped: onions, broccoli, and the garlic cloves. Before cutting, make sure to wash the vegetables.
Heat 1 tablespoon of olive oil in a large skillet. Afterward, add the chopped onions and garlic cloves and sauté for 5 minutes, until the onions reach a golden color. Season everything with oregano, salt, and a pinch of black pepper.
Sautéed onions, breadcrumbs, cooked lentils, chopped broccoli, tomato paste, and soy sauce should all be combined in a big bowl. Add salt and black pepper to taste. The meatloaf should be baked for 35 minutes or until it turns a light brown color after being placed in a loaf pan. When done, remove the dish from the oven, let it cool down, and then slice the delicious meatloaf.

Meatloaf pairs perfectly with mashed potatoes. To make the potatoes, boil 4 in a medium pot for 20 minutes until soft. Drain the water and peel the skins. Mash the potatoes with 0.25 cup of milk and season to taste. Serve with meatloaf.