Spicy Lentil "Meat" Loaf - Healthy and Delish!

We all love some good food, but most of the time, if it tastes good, it probably isn't good for you.  This is even more true when you are getting this food from a restaurant or out of a box.  I am not a fan of boxed food and I am not a fan of restaurants, but I do occasionally use both.

Today's recipe is one of my favorites.  It's hearty, healthy, tastes & looks great.  This Lentil Loaf is a food you do not need to feel guilty about eating and your body will thank you for the fiber and protien.

Spicy Barbecue Lentil Loaf
Prep time
30 mins
Cook time
1 hour 40 mins
Total time
2 hours 10 mins

Ingredients
To make the lentils

• 1 cup dry green lentils (do not use red lentils, too mushy)
• ½ teaspoon salt

Lentil batter remaining ingredients

• ½ heaping cup finely chopped white onion 
• 1 packed tablespoon minced fresh garlic (4 cloves, depending on size)
• ¼ teaspoon fine sea salt
• ¼ cup water (for cooking the veggies in)
• 1 cup your favorite storebought barbecue sauce, separated plus extra for serving OR I highly recommend my homemade version below
• ½ cup medium grind coarse cornmeal, not corn flour or finely ground cornmeal 
• 3 tablespoons ground flaxseed
• ¼-1/2 teaspoon chipotle chili spice (gives a hefty kick of heat, so ONLY use ¼ tsp if sensitive)
• ½ cup corn (can or frozen, just drain any excess water, I used frozen)

5 minute homemade barbecue sauce
(Makes 1½ cups, plenty for the loaf and for dipping!)

• ½ cup tomato paste, not sauce
• ½ cup water
• 1 teaspoon fine sea salt
• 1 tablespoon + 1 teaspoon garlic powder (for a less intense garlic flavor, use only ½ tablespoon)
• 1 tablespoon + 1 teaspoon chili powder (use LESS if you are sensitive to spicy)
• 1 tablespoon + 1 teaspoon yellow wet mustard
• 1 tablespoon + 1 teaspoon pure maple syrup
• 2 tablespoons + 2 teaspoons dark balsamic vinegar (Use a strong quality like Alessi, as this will affect the taste)
• 2 tablespoons + 2 teaspoons unsulphured regular molasses

Instructions

1. This recipe takes a bit of time to prep and make. You are cooking lentils and you are cooking the loaf and there is prep time and waiting time in there as well, so give yourself 2 to 2½ hours. Otherwise, I would suggest to save time, cook the lentils the day before you want to eat the loaf and mash them the next day as noted below.
2. If you are making the homemade barbecue sauce, just simply add all of the ingredients to a small bowl and whisk really well until emulsified and thickened. Set aside or store in the fridge the night before making the loaf.
3. For the lentils, rinse them off and add them with 2 cups water and ½ tsp salt to a pot and bring to a boil. Once boiling, cover, turn to simmer and cook for 35-40 minutes. The water should be all evaporated basically. Turn off the heat and return the lid and let it sit for just 10 minutes.
4. While the lentils are cooking, cook the onions, spinach and garlic. Add the onion, spinach, garlic, ¼ cup water and ¼ teaspoon salt to a small frying pan. Bring to a boil and once boiling, immediately turn to simmer for about 5 minutes or until the water has completely evaporated. You don't want any remaining water so the loaf doesn't turn mushy. Turn off the heat.
5. After the lentils have finished and sat for 10 minutes, puree about ½ of the mixture with a hand immersion blender. You do not want to puree all of it, or it will make the loaf mushy.  Just eyeball about half of it, leaving the other half full lentils. Add them to a large bowl.
6. Preheat the oven to 350 degrees and line a 9x5 metal loaf pan with parchment paper hanging slightly over the sides for easy removal later. Make sure to spray the sides that the paper doesn't touch, so it doesn't stick.
7. Add the cooked onion/garlic mixture to the lentils. Add only ¾ cup of the barbecue sauce to the lentil mixture. Add the chipotle spice and another good pinch of salt and stir together well. Add the cornmeal/oat flour and flaxseed and stir around for a good minute or so until it becomes really thick and sticky. Lastly, gently stir in the corn and beans. Note: If you taste the batter, it doesn't taste overly spicy uncooked, but it will become a lot spicier as the chipotle spice bakes, so keep that in mind.
8. Pour the batter in the loaf pan and spread out evenly. Let it sit for about 20 minutes before baking, so the cornmeal/ oat flour soaks up some liquid. Spread ¼ cup of the barbecue sauce all over the top evenly. Bake for 55-60 minutes or until firm and a toothpick basically comes out clean. The ends will get slightly charred just where the barbecue sauce is. You can always trim a little of the sauce off it if gets a little too done, but you definitely want to make sure the loaf is cooked through, so it's firm and not mushy. If yours turns out mushy, then you didn't let it cook long enough, because the result should be firm and have a nice bite to it.
9. It is crucial to let the loaf sit for at least 20 minutes to firm up. It will firm up a lot while cooling. If you try to cut it hot, it will fall apart. I let mine sit 30 minutes and it was still warm. Gently lift up the loaf with the parchment paper and very carefully transport it to a serving platter using spatulas. Carefully slice it. Spread extra barbecue sauce on top while still warm right before serving. Add chopped fresh parsley on top for garnish and presentation, if desired.

What do you think of the recipe?  Will you give it a try?
BodyNista