Legume "Meatloaf"

An American classic made with a hearty combination of rice, lentils, and veggies with a smokey tomato-maple glaze.


    Wine Pairing:

    Sauvignon Blanc

    Active Time:

    35-40 Minutes

    Total Time:

    45-50 Minutes



    • 1 carrot
    • 1 yellow onion
    • 2 cloves garlic
    • 2 celery stalks
    • 8 oz kale
    • 8 oz okra
    • Rosemary
    • Parsley

    Spice Mix

    • Tomato paste
    • Maple syrup
    • Liquid smoke
    • Apple cider vinegar
    • Tamari (contains soy)

    Proteins and More

    • ½ cup organic brown rice
    • ½ cup organic lentils
    • ¼ cup organic peanuts
    • ½ cup gluten free oats

    Pantry Items

    • 2 ½ tbsp olive oil
    • 2 tbsp liquid aminos or tamari
    • ¼ cup apple cider vinegar
    • 1 tbsp honey
    • ½ tsp sea salt
    • ¼ tsp black pepper
    • 1 tsp garlic powder
    • 2 eggs or 2 tbsp flax meal

    1: Preheat oven to 425ºF and line a baking sheet with parchment paper. Place an empty loaf pan in the oven to heat while prepping ingredients.

    2: Cook lentils and brown rice:

    Pour lentils and brown rice in medium sauce pot. Rinse with cool water and strain. Add 2 ½ cups cool water, cover tightly with a lid, and bring to a boil over high heat. Once boiling, reduce heat to medium and cook for 15 minutes.

    3: Meanwhile, prepare “meatloaf”:

    1. Cut celery and onion into bite sized pieces. Peel garlic cloves. Destem parsley and rosemary. Add veggies, herbs, and peanuts in a food processor and pulse a few times until finely chopped, but not pureed.

    2. Grate carrots. Combine in a bowl with chopped veggies, oats, 2 eggs (if using flax for eggs, see back of recipe), 2 tbsp tamari or liquid aminos, and ½ cup of the tomato maple glaze. Mix to combine.

    4: Cook “meatloaf”:

    Remove empty pan from oven and carefully coat with 1 tbsp olive oil or cooking spray. Pour “meatloaf” mixture into the oiled pan, use a spatula to spread into an even layer. Pour remaining glaze on top and spread evenly. Place loaf on the bottom rack of the oven. Set timer for 25 minutes.

    5: Meanwhile, make kale salad:

    1. n a large salad bowl combine ¼ cup apple cider vinegar, 1 tbsp honey, 1 tbsp olive oil, ¼ tsp sea salt and ¼ tsp black pepper. Destem and chop kale into bite sized pieces, place into salad bowl and massage kale with vinaigrette.

    2. Cut okra into ½” coins and place on small baking sheet. Add ½ tbsp olive oil, 1 tsp garlic powder, 1 tsp onion powder and ¼ tsp sea salt. Toss okra with hands to coat evenly and place on the bottom rack with meatless loaf for 15 minutes.

    6: Serve:

    Allow “meatloaf” to cool for 5 minutes before cutting. Toss okra with kale and serve sliced loaf over a bed of kale-okra salad. Bon appetit!

    How to make a flax egg:

    For each egg, use 1 tbsp flax meal to 3 tbsp water. Stir to combine and allow to sit for 3-5 minutes and thicken before using.