2 tbls coconut aminos or gluten-free tamari, or soy sauce
2 tbls vegan Worcestershire sauce
2 tsp poultry seasoning
1 tsp dried oregano
½ tsp freshly ground black pepper
½ cup organic unsweetened ketchup
Fresh thyme, optional for garnish
Preheat oven to 350°F. Grease the inside of the loaf pan with oil. Line the loaf pan (9-inch x 5-inch) with parchment paper.
Place lentils in a small to medium saucepan and cover with 2 cups of water; add ½ teaspoon salt. Bring to a boil over medium heat. Once boiling, reduce heat to low to keep simmering and cover loosely. Cook lentils for around 20 minutes, until lentils are soft but not falling apart. If they are not done, check every 5 minutes until done. Strain if needed and let cool.
Pulse rolled oats for several seconds in food processor, until small pieces are visible. Place in a large bowl.
Pulse walnuts for several seconds to chop them. Place in a large bowl.Pulse garlic several times to mince. Add yellow onion and pulse for several seconds until roughly chopped. Add celery and repeat until chopped, being careful not to chop too fine. Place the mixture in a large bowl.
Pulse the cooled lentils for a few seconds and place in the large bowl.
Add shredded carrot, Bubbies Kosher Dill Relish, flaxseed meal, olive oil, parsley, coconut aminos, vegan Worcestershire sauce, poultry seasoning, sea salt, oregano, black pepper, and cooked green lentils to the large bowl. Mix together thoroughly.
Place the mixture in the loaf pan, pressing it firmly with the spatula. Smooth ketchup on top in an even layer.
Bake for 60 minutes until browning at the edges. Let cool for 20 to 30 minutes, lift the meatloaf out of the loaf pan.
Garnish with fresh thyme if desired. Slice and enjoy!
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