Unlike traditional meatloaf, this loaf is loaded with fiber, phytonutrients, vitamins, minerals, and omega-3s from the flax meal and spinach (to help you eat those leafy greens!). Enjoy it alongside mixed greens or roasted veggies (pro tip: roast the vegetables while you’re cooking the lentil loaf).
Make the flax egg: Mix the flaxseed meal with ⅓ cup water, stir well then set aside.
In a small to medium-size saucepan, add the lentils and water. Bring to a boil.
Reduce heat to low and simmer for 30–35 minutes or until lentils are soft. Remove from heat and set aside.
Heat a medium stovetop pan over medium heat and add the vegetable broth.
Add onion, bell pepper, and carrots. Cook until the onions are translucent, about 3–4 minutes.
Stir in the garlic and jalapeño, if using, and cook for an additional 30–60 seconds.
Transfer the onion and garlic mixture to a large bowl. Stir in the spices and salt (if using). Mix together then set aside.
At this point, preheat the oven to 350 degrees and line a 9-inch loaf baking dish with parchment paper (it’ll stay firm in the dish once the loaf is in there).
Using a food processor, blend ½ of the lentils to a smooth texture. If there is a bit of water in the lentil mixture use it to help with blending.
Transfer the pureed and whole lentils to the bowl with the sauteéd veggies.
Add the oats, oat flour, and flax egg. Mix together well.
Mix in the basil and spinach.
Taste and add salt and pepper or more spice as desired.
Add mixture to the prepared loaf pan, pressing and smoothing to the side to make sure it bakes evenly.
Bake loaf for 45 minutes. Remove from heat and cool for 5–10 minutes.
While the loaf is cooking prepare your glaze by mixing all of the ingredients together in a small bowl.
Once the lentil loaf is finished, spread the glaze over the top while the loaf is still warm or cut the loaf into servings and pour the glaze over each serving.