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Meatloaf + Mashed Potatoes
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I was VERY skeptical of this recipe and had to play around a bit to make sure it “held together” (adding in the oats/flax was key!) But it is officially one of Damon’s and my Step-Dad’s favorites! + it is so easy and as always, very cheap!!
Ingredients:
- 1/2 cup uncooked brown lentils
- 3 cups “riced” cauliflower
- 1/2 cup oat flour
- 2 tbsp flax
- chopped onion 1 cup
- chopped bell pepper 1 cup
- 2-4 tbsp nutritional yeast
- minced garlic
- 1 tsp dijon mustard
- 2-3 dashed of liquid smoke OR smoked paprika
- 1/2 tsp cumin
- dash of black pepper
- dash of chipotle powder
- (platy around with seasonings to your liking!)
Glaze: tomato paste mixed with 2 tbsp maple syrup + 2-3 dashes liquid smoke
Instructions:
- Pre heat oven to 420.
- Saute onions + pepper with a bit of water in a nonstick pan until soft (about 5 min)
- Cook up lentils – make sure there is no excess water.
- Rice cauliflower (see notes below).
- Add everything into a food processor or hand mash if you want (with a masher) and process until combined (don’t OVER process and turn it to mush – just until everything is nicely combined and a little broken down!)
- Mix together tomato paste, maple syrup and liquid smoke together!
- Line a baking sheet with parchment paper and pour your meatloaf mixture and form a MEAT LOAF! Make sure to PRESS it firmly into a loaf so it stays compact.
- Smooth on the paste mixture on top and bake for 40 minutes! You can also BROIL for 5-10 later if you want it extra crispy on the outside .. just keep an eye on it and DON’T BURN!!
Notes:
- I placed the lentils + cauliflower in a covered dish in the fridge overnight – I think this helped them to dry out a bit more – you just don’t want WET ingredients!
- Here are instructions to rice cauliflower: with a FOOD PROCESSOR or with a GRATER. Make sure to wrap the rice in a tea towel and SQUEEZE moisture from it!
The mashed potatoes + gravy recipe is in the Earth To Mouth E-book!
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