Vegan lentil meatloaf
Lentils are believed to bring good luck in Italy and it is a tradition to eat them at New Year.
Difficulty:
Medium
Preparation time:
15 minutes
Cooking time:
1 hour
Cost:
Low
Ingredients for four people
- 500 grams of cooked lentils
- 250 grams of potatoes (about 2)
- 90 grams of onion (about 1)
- 1 tbsp of balsamic vinegar
- 30 grams of capers
- 10 tbsp of breadcrumbs
- 2 tbsp of olive oil
- 1 tbsp of salt
- 1 tsp of pepper
- 6 dried tomatoes
Preparation
Cook the potatoes in a pot and the onion in a pan. Combine in a food processor cooked lentils, potatoes, onion, balsamic vinegar, capers, olive oil, salt, pepper, and dried tomatoes. Mix all. Transfer the mix into a bowl and add little by little the breadcrumbs. Place it on a baking paper and give it the form of the traditional meatloaf.
Cook it for 40 minutes into a convection oven for 200 °C. Let it cool for 10 minutes before cutting it.
Lentil meatloaf can be kept in the fridge for five days.
