Experience the ultimate flavour & nutritional boost with this Meatloaf with Plant Power recipe. Try it now!
Meatloaf with Plant Power
- 1 1/2 cups split red lentils
- 4 cups water
- 1 tsp salt, divided
- Thyme sprigs (optional)
- 1 lb lean ground beef
- 1 lb ground pork
- 1 yellow onion, grated
- 3 cloves garlic, grated
- 1 cup Panko breadcrumbs
- 1/2 cup ketchup, BBQ sauce or HP sauce, divided
- 1/4 cup finely chopped fresh parsley
- 1 Tbsp Worceshershire sauce
- 1 tsp dried thyme
- 2 eggs
- Combine the lentils and 4 cups water in a medium pot. Add 1/2 tsp (2 mL) salt and a few sprigs of thyme if you like. Bring to a boil then reduce heat and simmer gently for 15 – 25 minutes, or until the lentils are completely smooth. Cool completely.
- Preheat the oven to 325°F (160°C).
- In a large bowl, mix beef, pork, onion, garlic, eggs, Panko, 1/3 cup (75 mL) of the ketchup (or whatever you’re using), parsley, Worcestershire sauce, thyme and remaining 1/2 tsp (2 mL) salt.
- In a bowl, combine 2 cups (500 mL) of cooled lentil puree with breadcrumbs and stir to combine. Add this mixture to the meat mixture and mix very well until it’s completely combined.
- Pack the mixture into a 9- x 5-inch (22 x 12.5 cm) loaf pan and smooth the top.
- Brush the top with remaining ketchup. Bake for 60 to 70 minutes or until the blade of a paring knife poked into the centre of the loaf is hot to the touch, or an instant-read thermometer reads 165°F (74°C).
- Slice and serve with mashed potatoes and steamed green beans if you like.
- Form into golf ball sized meatballs, about 1 ½ inches in diameter. Arrange on a tray.
- In a large non-stick skillet, heat canola oil over medium-high heat. Add half of the meatballs and fry until browned on all sides and cooked through, about 15 minutes. Internal temperature should register 160°F (71°C) when instant-read thermometer is inserted into centre of meatball. Remove to a paper towel lined plate. Repeat with remaining meatballs.
- Form mixture into 12 equal sized patties.
- In a large non-stick skillet, heat canola oil over medium-high heat. Fry burgers for 5 to 7 minutes per side, testing doneness with a digital instant read thermometer inserted sideways into centre of each patty to ensure patties are cooked to 160°F (71°C).