This vegan meatloaf is incredibly easy to make & is sure to please with it's deep & savoury flavour. Serve sliced & smothered in rich, thick gravy for a truly satisfying meal!
If you wish your loaf to be gluten free use gluten free certified oat flour. Oat flour can be easily made by just blending or processing rolled or quick oats until they are a fine powder.
This meatloaf can even be made ahead and stored in the fridge for a few days before baking so is great if you like to batch cook or prepare food at the weekends ready for the week ahead. Leftovers also reheat perfectly. I wrap them in foil and warm through in the oven.
A few readers have said that the leftovers are extra good if sliced then pan fried until golden. I haven't tried it but it sounds good!
Tips for cooking lentils:
- Don't soak them prior to cooking.
- Rinse in a sieve with fresh water to remove any dust or debris.
- Cook on a stovetop, using 3 cups of liquid (water, stock) to 1 cup of dry lentils. Be sure to use a large enough saucepan as the lentils will double or triple in size.
- Bring to a boil, cover tightly, reduce heat to low and simmer until they are tender.
- For whole lentils, cook time is usually about 15-20 minutes.
- For split red lentils, cook time is typically only about 5 minutes.
- Spoon a couple out and taste them to check done-ness periodically and as soon as they are ready, drain and leave to cool.
Any leftover cooked lentils will keep for 5-6 days in a sealed container in the fridge and they also freeze really well.