This Meatloaf is Better than Meat! Mix Quinoa with Lentils to Surprise Everyone!

oats

🥗Healthier: quinoa

💰Cheaper: bread crumbs

Quinoa is a gluten-free option with added protein.

ketchup

🥗Healthier: homemade tomato sauce

💰Cheaper: store-brand ketchup

Homemade sauce can reduce sugar content.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free and similar in flavor.

flaxseed

🥗Healthier: chia seeds

💰Cheaper: ground flaxseed

Chia seeds provide similar binding properties.

Add 1/4 cup brown lentils and 1/4 cup quinoa to a pot.

Pour in 1 1/4 cup water and add 1 garlic clove.

Cook until the liquid is fully absorbed.

Roughly mash the lentils and garlic clove with a fork.

Add 2 tbsp ground flaxseeds while still hot and mix well.

In a lightly oiled pan, add 1/2 cup grated carrots, 1/2 cup chopped onion, and 1 chopped celery stick.

Sauté over low heat for 5 minutes, mixing well.

In a large mixing bowl, combine 1 tbsp tomato paste, 1.5 tbsp soy sauce, 1/2 tbsp wholegrain mustard, 1 tbsp balsamic vinegar, and 1 tbsp mixed herbs.

Mix well and add the cooked lentils and quinoa mixture, sautéed vegetables, 1/2 cup chopped walnuts, and chopped parsley.

Combine all together.

Line an 11x5 inch loaf dish with parchment paper.

Firmly press the lentils and quinoa mixture into the loaf dish.

Spread 1 tbsp BBQ sauce evenly over the top of the loaf.

Cover with wet parchment paper.

Bake in the preheated oven at 375°F (190°C) for 25 minutes covered.

Then bake for an additional 20 minutes uncovered.

Remove from the oven and let it rest for at least 15 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary