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  • Prep-time: / Ready In:
  • Makes 1 loaf

Infinitely healthier than meat-based meatloaf and just as delicious, this savory vegan meatloaf recipe makes a welcome meal on a chilly night. Try it in next-day sandwiches, too. The smoky-sweet sauce, made with taco seasoning, smoked paprika, mustard, and Date Paste, comes together in just 10 minutes.

Red Lentil Loaf

Ingredients

  • 2 medium onions, chopped (2 cups)
  • 1 cup red lentils, rinsed and drained
  • 2 fresh poblano chile peppers, seeded and chopped (1 cup)
  • 3 cloves garlic, minced
  • 1½ teaspoons chopped fresh Mexican oregano
  • 2 cups cooked short grain brown rice
  • ¼ cup cornmeal
  • ¼ cup finely chopped fresh cilantro
  • 2 tablespoons lime juice
  • 1 teaspoon sea salt
  • 1 14.5-oz. can fire-roasted tomatoes, undrained
  • ¼ cup Date Paste
  • 1 tablespoon smoked paprika
  • 1 teaspoon taco seasoning
  • ½ teaspoon yellow mustard

Instructions

  1. Preheat oven to 375°F. Line a 9×5-inch loaf pan with parchment paper.
  2. In a skillet combine onions, lentils, poblanos, garlic, and oregano. Stir in 1½ cups water. Bring to boiling; reduce heat. Simmer, covered, 20 minutes or until lentils are tender and water is absorbed, stirring occasionally. Stir in rice, cornmeal, cilantro, lime juice, and salt. Lightly pat mixture into the prepared loaf pan; flatten top.
  3. For sauce, in a blender combine tomatoes, date paste, paprika, taco seasoning, mustard, and ½ cup water. Cover and blend until smooth. Transfer to a saucepan. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes or until slightly thick.
  4. Spoon ¾ cup of the sauce over loaf. Bake 30 to 40 minutes or until sauce looks dark and dry. Cool on a wire rack 15 minutes. Slice loaf and serve with the remaining sauce.

Comments (5)

(5 from 2 votes)
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Barbs2 months ago
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Really nice, first recipe I’ve made from here. You definitely need to wait the 15 minutes when you get it out the oven!

Cruskaia2 months ago
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This tasted great, but it completely fell apart and did not hold together. What should I do to prevent that next time?

PatriciaW3 months ago
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Tasty and easy to make. Didn’t have a blender but mashing up the dates and mixing with the other ingredients, then boiling until thick did the trick. Only thing I would like is nutrient and calorie information.

Gina4 months ago
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Loved this! I added a can of chickpeas (chopped in the blender), red pepper flakes instead of the poblanos (which was what ai had on hand), fresh chives and scallions from my garden, and due to limited time, I topped off the loaf with a good dollop of jarred organic salsa.

Darlene Darlene6 months ago
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about the author

Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com for more.

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