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Vegan Lentil Meatloaf

"This quick and easy vegan lentil meatloaf with mushrooms is full of flavor. A fabulous plant-based family-friendly version of the classic recipe."

Ingredients :

• cooking spray
• 3 tablespoons olive oil, divided
• 1 onion, diced
• 2 cups sliced mushrooms
• 2 cloves garlic, minced
• 3 cups cooked brown lentils
• 2 cups bread crumbs
• 1/2 cup almond milk
• 1/4 cup ketchup, divided
• 2 tablespoons flaxseed meal
• 2 tablespoons soy sauce
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon Italian seasoning

Instructions :

Prep : 15M	Cook : 6M	Ready in : 1H7M

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch loaf pan with cooking spray.
• Heat 1 tablespoon oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 4 minutes. Add mushrooms and garlic; cook and stir until tender, about 3 minutes.
• Combine remaining 2 tablespoons olive oil, mushroom mixture, cooked lentils, bread crumbs, almond milk, 2 tablespoons ketchup, flaxseed meal, soy sauce, salt, pepper, and Italian seasoning in the bowl of a food processor. Pulse until just combined; do not overblend and work in batches if needed. Press mixture into the prepared loaf pan. Brush top with remaining 2 tablespoons ketchup.
• Bake in the preheated oven until golden, about 45 minutes.

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