Growing up, my brother’s favorite meal was meatloaf. I remember him requesting it frequently and all of us digging in to the ketchup-slathered entrée. I wasn’t particularly opposed to meatloaf, but I wouldn’t have claimed it as my favorite either.
This is a far cry from traditional meatloaf, but I liked this variation way more than I thought I would. Then again, I haven’t met a lentil recipe I haven’t loved, so I guess I shouldn’t be too surprised. My favorite part was, just like the olden days, the ketchup-glazed topping. This was even better, though, thanks to some spicy BBQ sauce mixed in with the ketchup. The loaf itself is full of enough spices to provide plenty of flavor, but definitely add your favorite BBQ sauce to further transform the dish.
I intended to take pictures of one of the leftover slices on a plate, rather than just the intact loaf, but four of us ended up finishing this off before I even had a chance! I have nothing against a meaty meatloaf, but lentils are super cheap and super nutritious…give this a go!
1. Bring water to a boil. Add lentils and simmer for 25-30 minutes, until lentils are soft and water is evaporated. Drain any excess water and partially mash lentils. Scrape into mixing bowl and allow to cool slightly.
2. Mix the flaxseeds and water together and allow to sit for 15 minutes.
3. Saute the onion in the oil in a pan over medium heat. Cook until onion is translucent. Add the onion and the oats to the lentil mixture. Add the flax mixture, tomato sauce, garlic, basil, parsley, salt, and pepper. Mix well.
4. Spoon into a loaf pan that has been generously sprayed with non-stick spray. Smooth the top of the loaf with the back of a spoon. Top with BBQ sauce and ketchup.
5. Bake at 350F for 45 minutes, or until the top of the loaf is dry, firm, and golden brown. Allow to cool in pan for 10 minutes before running a sharp knife around the edges of the pan and turning onto a serving platter. Top with additional BBQ sauce or ketchup.