Vegan Meatloaf

Quick and easy to prep and can be done 2 days in advance and kept in the fridge. Nice main event for a Sunday roast. Leftovers are great cold!

 1 Onion , finely chopped
 2 Large cloves of garlic finely chopped
 1 cup Cooked split red lentils (measured after cooked)
 1 cup Cooked green lentils (measured after cooked)
 226 g Mushrooms , finely chopped
 62 g Walnut pieces
 4 tbsp Ground flax seeds
 108 g Bread crumbs
 1 cup Flour
 1 tbsp Tamari
 1 tsp Salt
 1 tsp Pepper
 2 tsp Dried thyme
 ½ cup Water only if needed

1

Preheat oven to 180

2

Make sure the onion, garlic & mushrooms are chopped finely. If you have a food processor you can do this in there

3

Put them in a large bowl then add all other meatloaf ingredients except the water.

4

Mix very, very well together. There is a lot of it and it is hard to mix with a spoon so it's much easier to get your hands in there and squidge it all together well.

5

You need it so that it sticks together nicely when you squeeze it with your hands. If it does this easily then don't add any water. If it's still a little crumby and wont come together add water very gradually until it just starts coming together. I often need no water at all. Definitely don't add more water than it needs or it will make the loaf soggy.

6

Lay a strip of parchment paper down the length of a loaf tin with enough length either end to act as handles for pulling the finished loaf out

7

Spoon in the meatloaf mixture and pack down really tightly.

8

Bake in the preheated oven for 50-60 minutes. Keep an eye on it towards the end. You want it to go a bit crusty and brown on the top but not too dark. You can cover it with a piece of foil if it does start going too brown.

9

Remove from the oven and leave to cool in the tin, covered tightly in foil for at least 15 minutes but up to 30 is ok. Then remove and slice.