Vegetarian 'Meatloaf'

A vegetarian version of the classic ‘meatloaf’ dish - packed full of veggies it’s a great way to help you meet your daily intake!

Vegetarian Loaf

Serves 6

Ingredients:

• 1 tsp extra-virgin olive oil

• 1 brown onion, diced

• 2 garlic cloves, finely diced

• 1 carrot

• 1 zucchini

• 2 cups mushrooms

• 3 cups cooked lentils (2 cans, drained and rinsed)

• 3/4 cup tomato paste

• 1 cup panko crumbs*

• 1/4 cup parsley, finely chopped

• 1 free-range egg

• Salt and pepper, to taste

Method:

1. Preheat the oven to 180°C, on a fan forced setting.

2. Heat the olive oil in a frying pan and add the onion. Sauté for 3-4 minutes, until it begins to golden.

3. Next, add the garlic and sauté for another 1-2 minutes to golden. Turn off the heat and allow to cool.

4. In the meantime, add the carrot, zucchini and mushrooms to a blender and blitz to a fine consistency (like the size of cauliflower rice).

5. Transfer the carrots, zucchini and mushrooms to a bowl. Add the lentils, tomato paste, panko crumbs and parsley and stir to combine.

6. Whisk the egg and stir that through. Season generously with salt and pepper.

7. Once cooled slightly, add the sautéed onion and garlic and stir to combine.

8. Line a loaf tray with baking paper and fill it with the veggie loaf mixture. Press down and flatten the top, then place the loaf tin in the oven.

9. Cook for 30 minutes, until the top has gone golden and a bit crunchy.

10. Remove from the oven and slice.

11. Serve alongside a salad of your choice and enjoy!

There’s also the option to place the loaf back in the oven for 5 minutes once sliced, so that the inside cooks more and goes that bit crunchier.