Vegan Meatloaf Recipe | Organic & Gluten-Free

This delicious vegan meatloaf is 
packed with super food veggies, 
has lots of protein and freezes up easy
for a quick lunch or snack.




Recipe:

Cook according to directions then mash (or grind in the food processor) 
3 tbs organic ground flax seed
4 packed cups of organic vegetables 
(Use your favorites *No tomatoes please. I used carrots, cabbage, kale, celery, onions, mushrooms, peppers, zucchini.) Grate or grind them in a food processor.)
1 large clove of fresh organic garlic (chopped)
1/2 cup of ground organic oats or your favorite nuts/seeds (use your coffee grinder and grind to a flour)
1/2 tsp fresh oregano
4tbs organic olive or coconut oil
Celtic salt, pepper & organic spices to taste 
(about 1/8th cup total) I used onion powder, garlic powder & Chili Powder

Grind all veggies and garlic in a food processor. 
Place in a large mixing bowl then add the mashed or processed lentils. Add all ingredients together and mash well. Press firmly into a loaf pan.

Bake on 350 for 35 minutes. Remove from oven and spread with glaze.

For the glaze:

2 tbs of organic maple syrup or two pureed organic dates
1tsp organic ketchup (optional)

Place back in the oven on broil for 2 minutes. 

I buy all my organic herbs & spices at Mountain Rose Herbs

Comments