Lentil and Walnut Meatloaf

North American · 75 min · Medium · 6 slices

Lentil and Walnut Meatloaf

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A dense, savory loaf of lentils and toasted walnuts under a sticky ketchup glaze that caramelizes at the edges. It slices cleanly, which is most of the battle.

~380 cal per serving. Calories are approximate, per serving — a guide only.

Plan it:

Method

  1. 1

    Cook the lentils

    ⏱ 25 min

    Simmer the lentils in plenty of water until soft and just starting to break down, then drain them well. Wet lentils make a loaf that will not slice.

  2. 2

    Toast the walnuts

    ⏱ 4 min

    Toast the walnuts in a dry skillet until they smell nutty, then chop them roughly. Two minutes of attention here is worth more than any amount of seasoning later.

  3. 3

    Soften the vegetables

    ⏱ 9 min

    Heat the oil and cook the onion, carrot and garlic with the thyme until soft and sweet, about eight minutes. Stir in the tomato paste and cook it a minute longer.

  4. 4

    Mix the loaf

    Heat the oven to 190C (375F). Mash about half the lentils, then mix everything with the oats, walnuts and Worcestershire sauce. Season well; it should taste slightly too salty raw.

  5. 5

    Glaze and bake

    ⏱ 45 min

    Press into a lined loaf tin. Stir the ketchup and maple syrup together and spread it over the top. Bake for 45 minutes, until the glaze is dark at the corners.

  6. 6

    Rest before slicing

    ⏱ 10 min

    Let it stand in the tin for at least ten minutes. Cut it too early and it crumbles; this is not optional.

Notes

Better on day two. Slice it cold and fry the slices in a little oil until crisp on both sides.

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