Lentil and Chickpea Meatloaf
Ingredients
- olive oil
- 1 onion, grated
- 2 carrots, grated
- 4 garlic cloves, grated
- 1 x 400g tin of chickpeas, rinsed and drained
- 1 x 400g tin of green lentils, rinsed and drained
- 3/4 cup breadcrumbs
- 2 tbsp soy sauce
- 2 tbsp tomato purée
- 150g mixed nuts, finely chopped
- 1.5 tbsp dried oregano
- 1.5 tsp fennel seeds
- salt and pepper
- 120g ketchup
- 1/2 tbsp balsamic vinegar
Preparation
Preheat the oven to 200°C fan / 425°F and line the base and sides of a 2lb loaf tin with baking paper.
Drizzle a little olive oil in a frying pan on a medium heat. Once hot, add the onion and carrot and fry for 5 minutes.
Add the garlic to the frying pan and fry for 3 minutes.
Meanwhile, add the chickpeas and lentils to a large mixing bowl and mash with a potato masher or fork until mostly broken down.
Add the breadcrumbs, soy sauce, tomato puree, mixed nuts, oregano, fennel seeds and generous pinches of salt and pepper to the bowl along with the fried carrot mixture and stir to combine.
Transfer the meatloaf mixture to the lined loaf tin.
In a separate bowl, combine the ketchup with the balsamic vinegar and spread it over the top of the meatloaf. Bake for 25-35 minutes.
Leave the meatloaf to rest in the tin for at least 5 minutes before removing it so that it holds its shape.
Notes
This recipe serves 6 people.
