Flax Seed Meatloaf Recipes

DELICIOUS LENTIL LOAF

Delicious Lentil Loaf image

I know nobody expects the words 'lentils' and 'delicious' in the same recipe title, but this lentil loaf is a hit with vegans, vegetarians and even meat-eaters! I've left the glaze open to your own tastes, you can use anything from barbeque sauce to your own mother's meatloaf glaze. Please add your glaze recipes into the comments!

Provided by Julie

Categories 100+ Everyday Cooking Recipes Vegan

Time 1h50m

Yield 6

Number Of Ingredients 19

Ingredients

2 ½ cups water
1 cup brown lentils
⅓ cup water
3 tablespoons ground flax seed
2 tablespoons olive oil
1 onion, minced
1 cup minced fresh mushrooms
1 cup minced celery
2 large cloves garlic, minced
¾ cup quick-cooking oats
½ cup all-purpose flour
1 teaspoon dried basil
1 teaspoon ground black pepper
1 teaspoon salt
½ teaspoon onion powder
¼ cup ketchup
¼ cup brown sugar
2 tablespoons mustard
2 tablespoons smoky barbeque sauce

Steps:

Combine 2 1/2 cups water and lentils in a saucepan; bring to a boil. Reduce heat, cover saucepan, and simmer until all the liquid is absorbed and lentils are tender, 20 to 30 minutes.
Mix 1/3 cup water and ground flax seed together in a bowl; set aside until thickened, at least 10 minutes.
Heat olive oil in a large pot over medium heat; cook and stir onion, mushrooms, celery, and garlic until softened and liquid from mushrooms has evaporated, 5 to 10 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
Transfer cooked lentils to a food processor and pulse until about 75 percent of lentils are mashed. Mix onion-mushroom mixture, flax seed-water mixture, oats, flour, basil, black pepper, salt, and onion powder into lentils until well combined. Press lentil mixture into the prepared loaf pan.
Combine ketchup, brown sugar, mustard, and barbeque sauce in a saucepan over medium-low heat; cook and stir until glaze is smooth and brown sugar is dissolved, about 5 minutes. Remove saucepan from heat.
Bake loaf in the preheated oven for 35 minutes. Spread 1/4 cup glaze over lentil loaf; continue baking until cooked through, 10 to 15 minutes more. Serve lentil loaf with remaining glaze on the side.

Nutrition Facts : Calories 317.9 calories, Carbohydrate 51.3 g, Fat 7.5 g, Fiber 13.5 g, Protein 13 g, SaturatedFat 1 g, Sodium 643.4 mg, Sugar 12.6 g

FLAX SEED MEATLOAF

Flax Seed Meatloaf image

Just a strange concoction I created. My 15 month old is on a veggie strike so I had to come up with a way to incorporate some veggies. My original meatloaf recipe calls for eggs (daughter is allergic) and doesn't contain any veggies so I had to modify it a lot. I hope you enjoy!

Provided by Trixyinaz

Categories Meat

Time 2h45m

Yield 2 loaves, 12 serving(s)

Number Of Ingredients 25

Ingredients

1/2 lb ground veal
1/2 lb ground chicken
1/2 lb pork
1 1/2 cups parmesan cheese, grated
1 cup Italian style breadcrumbs
2/3 cup water
2 tablespoons flax seeds
1/2 cup brown rice, ground up
1 tablespoon olive oil
2 roma tomatoes, diced
1 large onion, diced
1 large bell pepper, diced (any color)
2 medium carrots, diced
1 cup peas
1 (8 ounce) can tomato sauce or 1 (8 ounce) can diced tomatoes
1/2 cup water
1/2 cup ketchup
2 tablespoons brown sugar or 2 tablespoons brown sugar substitute
1 tablespoon mustard
salt, to taste
pepper, to taste
3 tablespoons fresh oregano
3 tablespoons fresh basil
garlic powder, to taste
4 -5 leaves fresh cilantro

Steps:

In a medium sauce pan, heat oil or Pam. Add 1/2 diced onion and 1/2 diced bell pepper. Sauté until tender.
Add can of tomatoes/sauce, 1/2 cup water, peas and diced carrots. Sprinkle salt, pepper and garlic powder to taste. Stir.
Add cilantro, 1 tbs fresh oregano and 1 tbs fresh basil. Bring to boil, reduce heat and simmer for approximately 2 hours (or until carrots are tender). Add more herbs/ seasonings to taste.
Once cooked, puree in blender and set aside.
In a small sauce pan, combine 2/3 cup of water and 2 tablespoons of flax seed. Bring to boil, reduce heat and simmer for 5 to 7 minutes until the liquid becomes gel like. This equals 2 whole eggs.
In a medium bowl, combine meat, bread crumbs, cheese, flax seed mixture, 2 tablespoons fresh oregano, 2 tablespoons fresh basil, remaining diced onions and bell peppers, diced roma tomatoes and ground brown rice. Sprinkle salt, pepper and garlic powder to taste; mix well.
Add 1/2 cup of vegetable purée to meat mixture. Mix well. If meat is too moist, add additional cheese and breadcrumbs until desired texture. My preference is to have it "sticky" but not "wet".
Place meatloaf in small bread pans (mixture makes 2 small loafs). Cook at 380° for 40 to 45 minutes.
While cooking, make the sauce. Mix the ketchup, brown sugar and mustard together. At 40 or 45 minutes, top the meatloaf with the sauce and bake for another 10 to 15 minutes.

Nutrition Facts : Calories 278.3, Fat 10.1, SaturatedFat 3.9, Cholesterol 56, Sodium 534.6, Carbohydrate 25.2, Fiber 3.2, Sugar 8.5, Protein 21.8

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