LENTIL MEATLOAF WITH “BACON” ONION JAM

(serves 6 to 8)

INGREDIENTS

For the meatloaf:

2 cups cooked brown lentils 2 Tbsp flaxseed meal

3 Tbsp water

2 Tbsp olive oil

2 tsp minced garlic

1 onion, diced

1 small red bell pepper, diced 1 medium carrot, grated 1 celery rib, diced

8 oz cremini mushrooms, sliced

1 tsp dried thyme

1 tsp garlic powder

1 tsp onion powder

1 Tbsp Worcestershire sauce 3/4 cup rolled oats

1/4 cup all-purpose flour

Salt and pepper to taste

For the glaze:

3 Tbsp organic ketchup 1 Tbsp apple cider vinegar or balsamic (see notes)

1 Tbsp pure maple syrup

For the “bacon” onion jam: 1 medium red onion, sliced 3 oz (about half a packet) tempeh bacon chopped 3 Tbsp olive oil

2 tsp minced garlic

1 cup water

1/4 cup coconut sugar

1/2 cup balsamic vinegar

PREPARATION

For the meatloaf:

1. Preheat oven to 350°F. 2. In a small bowl, combine flaxseed meal and water, set aside for at least 10 minutes, preferably in the refrigerator. 3. In a sauté pan, heat oil over medium heat. Sauté garlic, onion, bell pepper, carrots, and celery for about 5 minutes. Add spices, mixing well.

4. Add Worcestershire sauce

and remove from heat. 5. Add lentils, flax meal, veggie mix, oats, and flour to a large bowl and mix. 6. Place half the mix in a food processor and pulse until slightly puréed, but not smooth.

7. Add back into the bowl

and mix again.

8. Place mixture into a greased 9 × 5 loaf pan. Press down firmly, filling in along the edges, too. 9. Mix the glaze ingredients together and pour on top of the loaf, spreading it out evenly.

10. Place in the center of the oven and bake for about 45 to 50 minutes.

For the “bacon” onion jam:

1. In a medium pot, heat the oil to medium heat and add onions and tempeh bacon and sauté for about 6 minutes, stirring occasionally.

2. Add the garlic and cook

for another 2 minutes. 3. Add the water, balsamic and sugar, stir well nd lower heat to a slow simmer.

4. Cook for about 30 minutes until jam is thick.