- ¼ c. olive oil, divided
- 1 ½ c. mushrooms, sliced
- 2 garlic cloves, minced
- 3 ½ T. soy sauce or coconut aminos
- 1 c. steamed or roasted sweet potato, pealed
- 1 c. toasted walnuts
- 1 T. fresh thyme
- ¼ c. fresh parsley
- 1 c. cooked lentils
- ½ c. tomato puree, divided
- ½ c. breadcrumbs
- ½ t. Salt
- ½ t. Black pepper
- 4–5 T. tomato paste
- 2 T. Balsamic vinegar
- 1 T. maple syrup
- Start by preparing your ingredients. You can steam your sweet potato and cook your lentils in advance.
- For the lentils, rinse ½ cup of lentils and transfer them to a pot. Add in 1 ½ cup water and a pinch of salt. Cook until they have reached the desired consistency and the water is mostly absorbed. Set aside.
- Peel and cut your sweet potato. Transfer it to a pot and cover it with water with a pinch of salt. Bring to a boil and cook until softened. Drain the water and set aside.
- Preheat the oven to 350 degrees.
- In a cast iron skillet, heat up 1 tbsp of olive oil and add your mushrooms and garlic. Season with a pinch of salt and pepper. Add in 1 ½ tbsp of soy sauce and cook until the mushrooms begin to caramelize. Set aside.
- Bring your lentils, mushrooms, and sweet potatoes to a blender. Add in 1 cup of toasted walnuts, thyme, parsley, ¼ cup of tomato puree, ½ cup of breadcrumbs, 2 tbsp of soy sauce, and 2 tbsp of olive oil. Pulse until combined. Season with salt and pepper.
- Prepare a loaf pan with parchment paper and a drizzle of olive oil or cooking spray. Transfer the meatloaf mixture into the loaf.
- To prepare topping, combine the tomato paste, balsamic vinegar and maple syrup. Spread on top of the meatloaf prior to baking.
- Bake, covered with aluminum foil for 30 minutes. Uncover and continue to cook for 10-15 more minutes until the meatloaf is set in the middle. Cut and serve with a side of mashed potatoes and roasted vegetables. Enjoy!