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Quinoa Lentil Meatloaf
Ingredients
For the Ketchup Glaze
- ½ cup ketchup
- ¼ cup brown sugar
- ¾ teaspoon salt
For the Quinoa Loaf
- ½ cup cashews
- 1 cup cooked quinoa
- 15- ounce can of brown or green lentils (drained and rinsed)
- ½ cup minced sweet onion
- ¼ cup nutritional yeast
- ½ cup ketchup
- 2 tablespoons flax meal
- 2 tablespoons soy sauce
Instructions
Make the Ketchup Glaze
- In a small bowl, whisk together the ketchup, brown sugar, and sea salt. Set aside.
Make the Quinoa Lentil Loaf
- Preheat the oven to 350° F, and line your loaf pan with parchment paper (NOT wax paper).
- In your blender, puree the cashews into a flour. Think the consistency of cornmeal.
- Combine the cashew meal with the quinoa, lentils, onion, nutritional yeast, ketchup, flax meal, and soy sauce in a large bowl. Mix well, then spread into your loaf pan, smoothing out the top with your fork or the back of a spoon. Slather the ketchup glaze over the top.
- Bake for 1 hour, then let the loaf cool for 15 minutes on the counter before you gently pop it out of the pan with the parchment paper and serve.
Notes
Get directions for how to cook quinoa here.
If you don't like to use canned beans, you can make your lentils from scratch. In that case, use 1 ¾ cups cooked green or brown lentils. Do not use any other type of lentil -- I can't guarantee that your loaf will turn out.
Do not skip the cooling time! If you try to pull the loaf out of the pan and slice it before it cools, it will fall apart.
Leftover quinoa lentil meatloaf will keep for 3 to 5 days in the refrigerator.
Servings 6 servings
Nutrition
Calories: 450kcal | Carbohydrates: 75g | Protein: 24g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 1000mg | Potassium: 1013mg | Fiber: 24g | Sugar: 20g | Vitamin A: 235IU | Vitamin C: 6mg | Calcium: 73mg | Iron: 7mg
