Meatless Monday: Lentil Loaf

I’m posting this on a Tuesday so that you can prepare yourselves for next Monday… or I might have just decided that no one really reads blog posts on Mondays and it’s better to post this on a Tuesday.

Sometimes, especially when a meatloaf is right in front of my eyes, I feel as if I could eat a whole pan when it is made to perfection. However, yesterday was Monday and if you haven’t gotten on the trend of “Meatless Monday”, I would suggest you look into it! Sometimes it is better to eat a whole pan of meatloaf made out of lentils.


How many worlds do you take up??? How large is your carbon footprint (or kitty print)???

It is truly a mission impossible to be completely free of emitting carbon, and it can create a ton of stress in ones’ everyday life. If I paid attention to every little thing I bought, ate, wore, or flushed… I would probably be cremated and buried in the ground because of how guilty I felt. You just can’t live life like that!

It is IMPORTANT to pay attention to those little things, but it’s also important to just incorporate little steps that are easiest for you. The point is that you just ALWAYS should try to take those little steps and never stop. Is it a crime to want to have clean air or water?

“Someone needs to explain to me why wanting clean drinking water makes you an activist, and why proposing to destroy water with chemical warfare doesn’t make a corporation a terrorist.”
-Winona LaDuke

I think the quote above sums up many things.

Plain and simple: Figure out what small steps you can do today to try to reduce your carbon footprint.

Enjoy this meatless Lentil Loaf recipe and feel good about eating it too!

The Ingredients

  • 1 1/2 cups of green lentils
  • 2 cloves garlic
  • 1 small onion
  • 1 green pepper
  • 1 purple carrot
  • 1 apple
  • 5 mushrooms
  • 1 cup of blended oats
  • 1/2 tsp oregano
  • 1/2 tsp thyme
  • 1/2 tsp sage
  • 1/2 tsp mustard seeds
  • 1 tsp black pepper
  • 1 tsp turmeric
  • 1/2 cup white cheddar
  • 1/3 cup tomato sauce
  • 1 TB honey
  • 1 TB apple cider vinegar
  • 1 TB soy sauce
  • 3 TB ground flaxseed

    Some Tips-and-Not

You can make your own oat flour at home! Just put it into a food processor and blend until finely ground. It’s a quick and easy way to make vegetarian/vegan meals more nutrient dense. It’s also a good trick to learn for making dog biscuits! Just grind up some oat flour, add pumpkin, chicken broth, egg, and whatever else you find interesting and bake it in the oven until crisp!


If you’re not very familiar with flaxseed… it used to be the “hempseed” or “chiaseed” way back when. Each is different and might be interesting to look-up what types of nutritional values are in each seed for your needs. The interesting aspect to using flaxseed in this recipe is that it binds the ingredients similar to what an egg might do and adds a whole lots of omega’s into the dish! Grinding fresh seeds before using is the best way to go (which I might suggest picking up a thrift-ed coffee grinder for) or you can buy it pre-ground and keep it fresh in the refrigerator. It’s all up to you!


The Directions


  1. Boil and simmer the lentils in a pot with enough water to cover by about 2 inches. When finished, remove from heat, drain, and set aside for later.

IMG_30382. Preheat the oven to 350 degrees F.

IMG_30573. Finely dice and chop the garlic, onion, carrot, apple, pepper, and mushrooms.

4. In a large pan, add a little bit of olive oil and add the oregano, thyme, sage, mustard seed, and black pepper. Heat up the spices for about 3 minutes.

5. Next, add the vegetables and turmeric to the pan and sauté until onions are translucent and carrots are a bit tender, and then set aside.

6. In a small bowl, mash half of the cooked lentils.

IMG_30547. Your lentils are ready and the vegetables are ready, so it is time to mix the two together with the tomato sauce, honey, apple cider vinegar, and soy sauce. This is also the best time to salt to taste.

IMG_30518. In a large bowl, mix together the ground oats, flaxseed, cheese, and lentil-vegetable mixture together, evenly.

9. Spray a loaf pan and place the mixture into it, pressing and smoothing into the shape of a rectangle.

10. Feel free to glaze the top of the loaf with ketchup or any other delicious sauce (I just kept mine plain).

11. Bake loaf for about 45 minutes and serve with a garnish or two.

12. ENJOY!


p.s. I can’t tell you how much any of this might serve because if you’re like me… you’d want the whole loaf to yourself! 🙂

Live long, cook well, and be happy!


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