Lentil + Chickpea Meatloaf
Ingredients
Main Ingredients
olive oil (for frying)
15 ml
onion (peeled, grated)
1 piece
carrot (grated)
2 piece
garlic (peeled, grated)
4 clove
chickpeas (rinsed, drained)
400 g
green lentils (rinsed, drained)
400 g
breadcrumbs
90 g
soy sauce
30 ml
tomato purée
30 ml
mixed nuts (finely chopped)
150 g
dried oregano
1.5 tbsp
fennel seeds
1.5 tsp
salt
3 g
black pepper
2 g
ketchup
120 g
balsamic vinegar
7.5 ml
Instructions
Preheat oven and prepare loaf tin
Preheat the oven to 200°C fan. Line the base and sides of a 2lb loaf tin with baking paper.
Fry onion and carrot
Drizzle olive oil in a frying pan on medium heat. Once hot, add the grated onion and carrot and fry for 5 minutes.
Add garlic and fry
Add the grated garlic to the frying pan and fry for 3 minutes.
Mash chickpeas and lentils
Add the chickpeas and lentils to a large mixing bowl and mash with a potato masher or fork until mostly broken down.
Mix all ingredients
Add breadcrumbs, soy sauce, tomato purée, mixed nuts, oregano, fennel seeds, salt and pepper to the bowl along with the fried carrot mixture. Stir to combine.
Transfer mixture to loaf tin
Transfer the meatloaf mixture to the lined loaf tin.
Prepare glaze and bake
In a separate bowl combine the ketchup with the balsamic vinegar. Spread it over the top of the meatloaf. Bake for 25-35 minutes.
Rest before serving
Leave the meatloaf to rest in the tin for at least 5 minutes before removing so that it holds its shape.
Original recipe
Storage
Store slices wrapped individually for easy portioning. Reheat from frozen in oven at 180°C for 20 minutes.
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