This dish is perfect for winter comfort food. I've been making lots of soups so it's a nice break from that. This recipe comes from the book, My Beef with Meat by Rip Esselstyn.
For the meatloaf you will need:
1 1/2 cups red lentils
2 1/2 cups water
1 large onion
8 oz package of mushrooms, chopped
4 garlic cloves
4 cups packed fresh spinach
15 oz can tomatoes, with juices
1 tsp. dried sage
1 tsp. garlic powder
1 tsp. Mrs. Dash Garlic and Herb seasoning, or something like that
1/4 tsp. dried marjoram
1/2 cup chopped cilantro
2 cups old-fashioned rolled oats
1 cup bbq sauce or ketchup
Preheat oven to 375 degrees.
You will need two 9x5 inch loaf pans.
In a saucepan, bring the lentils to a boil in the water. Decrease the heat to low, cover, and simmer until the lentils are tender and most of the water is absorbed, 8 to 10 minutes. In the same saucepan, mash the lentils with the back of a spoon, or I like to use a potato masher.
In a nonstick pan, cook the onions over medium heat, stirring constantly to avoid burning, until soft and translucent. Add the mushrooms and garlic and continue to cook over medium heat until soft. Add water or vegetable broth, if necessary, to keep the vegetables from sticking. Add the spinach, cover, and continue to cook over medium heat until the spinach wilts, 4 or 5 minutes.
Add the lentils to the onion-mushroom-spinach mixture and stir to combine. Add the diced tomatoes, sage, garlic powder, Mrs. Dash seasoning, marjoram, and cilantro and stir. Add the oats and stir it all again.
In the bottom of two 9x5-inch loaf pans, spread half the bbq sauce or ketchup. Add the lentil-oat mixture to the loaf pans, spread the remaining bbq sauce or ketchup in a generous layer on the tops.
Bake for 45 to 55 minutes until the bbq glaze turns crispy on the edges. Let set for 10 to 15 minutes before cutting and serving.
Mashed Potatoes
6 Yukon Gold potatoes (do not peel)
1-2 cups almond milk
2 to 4 tbsp. nutritional yeast, I tend to go less on it though
salt
freshly ground pepper
1 tsp. garlic powder
Cut the unpeeled potatoes into small chunks, put into a large pot, and cover with water. Boil until tender, about 10 minutes. Drain the potatoes and transfer to a bowl.
Using an electric beater, beat the potatoes while adding the almond milk until you reach the desired smooth consistency. Mix in nutritional yeast, if using, salt, pepper, and garlic powder.
Enjoy!
