After struggling with stomach pains, Alyssa Rimmer decided to make a lifestyle change. She started Simply Quinoa to share her satisfying, whole food solutions for people like her. Since then, she has built up a wellness community to support whole food living and Little Northern Bakehouse is happy to be a part of that community.
When I made my healthy spin on this classic dish, a vegetarian quinoa + lentil meatloaf, I loved it. In fact, I was genuinely surprised by how much I enjoyed it. Normally I’m not big into leftovers, especially after I’ve spent a long day testing the recipe, but this was pure gold. I had it for lunch and dinner for the next two days.
When you look at this recipe, I’m not going to lie, it has a fairly long ingredient list. But most of the items are designed to either add meaty texture or flavor.
Preheat the oven to 350ºF. Line a 9×5 loaf pan with parchment and set aside.
In a large skillet, sauté the carrots, mushrooms, shallot and garlic until carrots are tender, about 5 minutes. Season with salt and pepper and transfer to the bowl of a food processor.
To the processor add remaining ingredients, reserving 1/2 cup lentils, and process until a dough starts to form. Pulse in remaining lentils.
Transfer dough to the prepared loaf pan, pressing it down with a wooden spoon or spatula. Smooth the top and prepare the glaze.
Whisk all glaze ingredients together then pour over the loaf. Bake for 40 minutes, then remove and allow to cool for 5 minutes before slicing and serving. Remaining slices can be frozen or kept in the fridge for 2 – 3 days.