Lentil Meatloaf by Chef Michael Smith – Lentils.org

Name: Lentil Meatloaf by Chef Michael Smith – Lentils.org
Total time: 1 h
Ingredients: IngredientsFor the Meatloaf2 eggs 1 5.5-ounce can (156 mL) of tomato paste 2 lbs (900 g) of medium ground beef 1 large onion, finely chopped 1 cup (250 mL) of oatmeal flakes 1 cup (250 mL) of cooked lentils 1 Tbsp (15 mL) of oregano 1 Tbsp (15 mL) of sage 1 Tbsp (15 mL) of thyme 1 tsp (5 mL) of salt For the Topping¼ cup (60 mL) of brown sugar ¼ cup (60 mL) of ketchup 1 Tbsp (15 mL) of any mustard 1 Tbsp (15 mL) of horseradish

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Total: 60

Servings: 4

Lentil Meatloaf by Chef Michael Smith – Lentils.org

Ingredients

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IngredientsFor the Meatloaf2 eggs 1 5.5-ounce can (156 mL) of tomato paste 2 lbs (900 g) of medium ground beef 1 large onion, finely chopped 1 cup (250 mL) of oatmeal flakes 1 cup (250 mL) of cooked lentils 1 Tbsp (15 mL) of oregano 1 Tbsp (15 mL) of sage 1 Tbsp (15 mL) of thyme 1 tsp (5 mL) of salt For the Topping¼ cup (60 mL) of brown sugar ¼ cup (60 mL) of ketchup 1 Tbsp (15 mL) of any mustard 1 Tbsp (15 mL) of horseradish

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Instructions

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Preheat your oven to 375°F (190°C) and lightly oil a loaf pan. Turn on your convection fan if you have one. Lightly whisk the eggs in a large bowl. Whisk in the tomato paste. Add the ground beef, onion, oatmeal, lentils, and seasonings. Using your hands, stir and blend the works together until everything is thoroughly and evenly combined. Mound the mixture into the prepared loaf pan or freeform a loaf shape on a parchment lined baking tray.Whisk together the topping ingredients and brush evenly over the loaf. Bake until the loaf is cooked through and delicious, 45 minutes or so. The meatloaf is done when a thermometer inserted in its thickest part reads 160°F (70°C). Serve and share!