Name: Impossible & Lentil Meatloaf
Yield: One 9×5-inch loaf
Cuisine: Vegan
Ingredients: 16 oz (1 lb) Impossible ground meat; 1 can (15 oz) brown or green lentils, drained and rinsed; ½ cup rolled oats or breadcrumbs (to bind); 1 small yellow onion, finely diced; 2 cloves garlic, minced; 1 tablespoon olive oil; 2 tablespoons ketchup; 1 tablespoon vegan Worcestershire sauce; 1 teaspoon dried thyme or Italian seasoning; 1 teaspoon salt and ½ teaspoon black pepper; ⅓ cup ketchup; 1 tablespoon maple syrup or brown sugar; 1 teaspoon apple cider vinegar or balsamic vinegar

INGREDIENTS

One 9×5-inch loaf

Loaf

16 oz (1 lb) Impossible ground meat
1 can (15 oz) brown or green lentils, drained and rinsed
½ cup rolled oats or breadcrumbs (to bind)
1 small yellow onion, finely diced
2 cloves garlic, minced
1 tablespoon olive oil
2 tablespoons ketchup
1 tablespoon vegan Worcestershire sauce
1 teaspoon dried thyme or Italian seasoning
1 teaspoon salt and ½ teaspoon black pepper

Glaze

⅓ cup ketchup
1 tablespoon maple syrup or brown sugar
1 teaspoon apple cider vinegar or balsamic vinegar

METHOD

Make it

1
Preheat oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment.
2
Heat olive oil over medium heat. Sauté onion 5 minutes; add garlic for 1 minute and remove from heat.
3
Lightly mash half the lentils, leaving the other half whole. Add Impossible ground, onion and garlic, oats or breadcrumbs, ketchup, vegan Worcestershire, herbs, salt and pepper. Mix fully without overmixing.
4
Press firmly and evenly into the pan. Whisk glaze ingredients and spread over the loaf.
5
Bake uncovered 45–50 minutes until edges brown and center is hot and firm. Rest in pan 10–15 minutes before slicing.

Cooking notes

The tablespoon of oil is for sautéing onion and garlic; no extra oil is needed in the loaf. Rest 10–15 minutes before slicing.