Red Lentil Meatless Meatloaf

Serves 8-10

Ingredients:

• ½ large yellow onion, thinly sliced or diced
• 1/8 cup +2 tbsp olive oil, divided
• 1 tbsp balsamic vinegar
• ½ eggplant, medium
• 1 tsp lemon juice
• 2 cups red lentils, cooked (or any color)
• 1 cup white mushrooms, quartered
• ½ cup vegetable broth
• 1 cup whole grain pita chip crumbs ( or oatmeal)
• 1 garlic clove, minced
• 1 tsp oregano
• 1 cup diced tomatoes for topping
• Dash nutmeg
• ¼ cup parsley, finely chopped

Instructions:

1. Prepared caramelized onions by coating a cast-iron skillet or pan with 1 tbsp olive oil. Heat on medium-high to allow the oil to simmer, then add onions, stirring to well coat the onions. Cook for 10 minutes.
2. Reduce heat to medium-low and add balsamic vinegar. Cook for 5 more minutes. Remove from heat and set aside.
3. Preheat oven at 400 degrees.
4. Cut the eggplant in half, lengthwise into 8 strips roughly 2 inches wide and then cut strips widthwise into 8 sections. Place on parchment paper and coat with 1 tbsp olive oil and bake for 10-12 minutes, or golden brown.
5. Remove baked pieces of eggplant and place in a bowl. Add the lemon juice and toss to coat.
6. Heat oven to 350 degrees. In a food processor or blender, pulse lentils and mushrooms until texture is grainy and well combined. Move to a mixing bowl and Stir in the pita crumbs, eggplant, onions, garlic, oregano, 1/8 cup olive oil and broth until well combined.
7. Transfer the lentil loaf in a 9×5 inch loaf pan, and smooth the top with a spatula. Bake for 25 minutes, remove from the oven and sprinkle nutmeg, tomato and parsley. Allow to cool for 10 minutes before cutting and serving.