Ultimate Vegetarian Lentil Loaf

• Produce

  • 1 tsp Basil
  • 1 Carrot
  • 1 cup Green lentils, cooked
  • 1 tsp Oregano
  • 1 1/2 tsp Powdered garlic
  • 1 cup Yellow onion

• Refrigerated

  • 1 Egg

• Breakfast Foods

  • 1 cup Rolled oats, gluten free

• Canned Goods

  • 3 tbsp Tomato paste

• Condiments

  • 1 tbsp Balsamic vinegar
  • 1/2 tbsp Dijon mustard
  • 3/4 cup Tomato sauce

• Baking & Spices

  • 1 Glaze
  • 2 Salt & pepper

• Dairy

  • 1 cup Cheddar cheese, grated

• Other

  • 1 tbsp Bragg aminos*

Found on stephaniesain.com

Description

Ingredients

• 1 cup green lentils cooked
• 1 cup chopped yellow onion
• 1 carrot peeled and finely grated
• 1 cup Gluten free rolled oats
• 1 cup grated cheddar cheese
• ¾ cup tomato sauce
• 1 tsp. garlic powder
• 1 tsp. basil
• 1 tsp. oregano
• 1 egg beaten
• salt & pepper to taste
• Glaze for topping
• 3 tbsp. tomato paste
• ½ tbsp. Dijon mustard
• 1 tbsp. Bragg Aminos*
• 1 tbsp. balsamic vinegar
• ½ tsp. garlic powder
• salt & pepper to taste

Directions

• Preheat oven 350 degrees
• Generously grease loaf pan with non stick spray or olive oil
• Place all of the above ingredients(less ingredients for glaze topping) in large mixing bowl.
• Combine well and pour into greased loaf pan. Spread out evenly and pat down with back of spoon.
• Meanwhile place tomato paste, dijon mustard, bragg aminos, vinegar, garlic powder, salt & pepper to taste in small mixing bowl and combine well.
• Spread mixture evenly on top of loaf.
• Bake loaf in oven 45 minutes.
• Allow to cool in pan 10-15 minutes before removing.