Vegan meatloaf with hemp seeds

Ingredients (serves 4):

  • 1 tin cooked lentils (approx. 400 g), drained

  • 1 dl rolled oats

  • 0.75 dl hulled hemp seeds

  • 1 small yellow onion, finely chopped

  • 2 garlic cloves, crushed

  • 1 tbsp tomato purée

  • 2 tbsp soy sauce (tamari for gluten-free)

  • 1 tbsp nutritional yeast (optional, for umami)

  • 1 tsp smoked paprika

  • 1 tsp dried thyme or oregano

  • 0.5 dl finely grated carrot or courgette (for juiciness)

  • 2 tbsp cornflour or chickpea flour

  • Salt and black pepper

  • Oil for frying and for the tin

For the glaze (optional):

  • 2 tbsp ketchup or tomato purée

  • 1 tsp balsamic vinegar

  • 0.5 tsp maple syrup or agave syrup

Method:

  1. Prepare the oven: Preheat the oven to 200°C. Grease a small loaf tin or line it with baking paper.

  2. Fry the onion and garlic: Gently fry the onion and garlic in a little oil until translucent.

  3. Blend the mixture: In a food processor, blend half of the lentils, the oats, hemp seeds, tomato purée, soy sauce, spices, onion mixture and grated vegetables. Process into a coarse but mouldable mixture. Add the rest of the lentils and mix in the cornflour. Season to taste with salt and pepper.

  4. Shape the loaf: Press the mixture into the tin and smooth the surface.

  5. Glaze: Mix the ketchup, balsamic vinegar and sweetener. Brush over the top of the loaf.

  6. Bake: Place in the middle of the oven for about 30–40 minutes, until firm and nicely coloured.

  7. Leave to rest: Leave to cool for about 10 minutes before slicing, so it holds together better.

Serving suggestion:

Serve with mashed potatoes, gravy and lingonberries – or why not roasted root vegetables and a hemp seed dressing?