There is nothing quite like the taste of a perfectly cooked, succulent meatloaf especially when lentils is one of the ingredients! The taste of the beef and the heartiness of the lentils make this dish an easy crowd pleaser.

Full recipe: https://www.lentils.org/recipe/lentil...

Ingredients:

For the Meatloaf
2 eggs
1 5.5ounce can (156 mL) of tomato paste
2 lbs (900 g) of medium ground beef
1 large onion, finely chopped
1 cup (250 mL) of oatmeal flakes
1 cup (250 mL) of cooked lentils
1 Tbsp (15 mL) of oregano
1 Tbsp (15 mL) of sage
1 Tbsp (15 mL) of thyme
1 tsp (5 mL) of salt

For the Topping
¼ cup (60 mL) of brown sugar
¼ cup (60 mL) of ketchup
1 Tbsp (15 mL) of any mustard
1 Tbsp (15 mL) of horseradish

Directions:
1. Preheat your oven to 375°F (190°C) and lightly oil a loaf pan. Turn on your convection fan if you have one. Lightly whisk the eggs in a large bowl. Whisk in the tomato paste. Add the ground beef, onion, oatmeal, lentils, and seasonings. Using your hands, stir and blend the works together until everything is thoroughly and evenly combined. Mound the mixture into the prepared loaf pan or freeform a loaf shape on a parchment lined baking tray.
2. Whisk together the topping ingredients and brush evenly over the loaf. Bake until the loaf is cooked through and delicious, 45 minutes or so. The meatloaf is done when a thermometer inserted in its thickest part reads 160°F (70°C). Serve and share!

© Chef Michael Smith