Vegan Meatloaf Recipe

• 2 tablespoons maple syrup or agave nectar
• 1 tablespoon balsamic vinegar

Instructions:

1. Preheat your oven to 375°F (190°C) and lightly grease a loaf pan with olive oil.
2. In a small bowl, mix the ground flaxseeds and water to create the flax egg. Set aside to thicken.
3. In a large mixing bowl, combine the cooked lentils, rolled oats, chopped onion, red bell pepper, minced garlic, grated carrots, and chopped mushrooms.
4. In a separate bowl, whisk together the tomato sauce, soy sauce or tamari, cumin, smoked paprika, dried thyme, salt, and pepper.
5. Add the flax egg and the tomato sauce mixture to the lentil and vegetable mixture. Mix thoroughly until well combined. The mixture should be cohesive and hold together when pressed.
6. Transfer the mixture to the greased loaf pan and press it down evenly.
7. In a small bowl, whisk together the ingredients for the glaze: ketchup, maple syrup or agave nectar, and balsamic vinegar. Spread the glaze evenly over the top of the meatloaf.
8. Place the loaf pan in the preheated oven and bake for about 40-45 minutes, or until the top is nicely browned and the meatloaf is firm to the touch.
9. Once done, remove the meatloaf from the oven and let it cool slightly before slicing.

Nutrition Facts:

• Servings: 8 slices
• Serving Size: 1 slice

Per Serving:

• Calories: ~210
• Total Fat: ~2.5g
• Saturated Fat: ~0.3g
• Cholesterol: 0mg
• Sodium: ~480mg
• Total Carbohydrates: ~37g
• Dietary Fiber: ~8g
• Sugars: ~9g
• Protein: ~11g