This Lentil and Chickpea Meatloaf is a delicious plant-based alternative to traditional meatloaf, perfect for vegans and non-vegans alike. It’s packed with protein and flavor, making it an ideal main dish for holidays or family dinners.
Ingredients:
- Olive oil
- 1 onion, peeled and grated
- 2 carrots, grated
- 4 garlic cloves, peeled and grated
- 1 x 400g tin of chickpeas, drained and rinsed
- 1 x 400g tin of green lentils, drained and rinsed
- 3/4 cup breadcrumbs
- 2 tbsp soy sauce
- 2 tbsp tomato purée
- 150g mixed nuts, finely chopped (e.g., walnuts, cashews)
- 1.5 tbsp dried oregano
- 1.5 tsp fennel seeds
- Salt and pepper to taste
- 120g ketchup
- 1/2 tbsp balsamic vinegar
Method:
- Preheat the oven to 200°C (425°F) and line a loaf tin with baking paper.
- Heat olive oil in a frying pan over medium heat. Add onion and carrot; fry for 5 minutes.
- Add garlic to the pan; fry for another 3 minutes.
- Pat dry chickpeas and lentils, then mash them in a large bowl until mostly broken down.
- Add breadcrumbs, soy sauce, tomato purée, nuts, oregano, fennel seeds, salt, pepper, and the fried carrot mixture. Mix well.
- Transfer the mixture to the lined loaf tin.
- Mix ketchup with balsamic vinegar in a bowl; spread over the meatloaf.
- Bake for 25-35 minutes. Let it rest for at least 5 minutes before serving.
This vegan meatloaf is not only hearty and nutritious but also incredibly flavorful thanks to the combination of chickpeas, lentils, and spices. Don’t hesitate to try this recipe – it’s sure to become a favorite at your dinner table!