Meatloaf + Mashed Potatoes

I was VERY skeptical of this recipe and had to play around a bit to make sure it "held together" (adding in the oats/flax was key!) But it is officially one of Damon's and my Step-Dad's favorites! + it is so easy and as always, very cheap!! 

Ingredients: 

• 1/2 cup uncooked brown lentils
• 3 cups “riced” cauliflower
• 1/2 cup oat flour
• 2 tbsp flax
• chopped onion 1 cup
• chopped bell pepper 1 cup
• 2-4 tbsp nutritional yeast
• minced garlic 
• 1 tsp dijon mustard
• 2-3 dashed of liquid smoke OR smoked paprika
• 1/2 tsp cumin
• dash of black pepper
• dash of chipotle powder
• (platy around with seasonings to your liking!) 

Glaze: tomato paste mixed with 2 tbsp maple syrup + 2-3 dashes liquid smoke 


Instructions: 

1. Pre heat oven to 420. 
2. Saute onions + pepper with a bit of water in a nonstick pan until soft (about 5 min)
3. Cook up lentils - make sure there is no excess water.
4. Rice cauliflower (see notes below). 
5. Add everything into a food processor or hand mash if you want (with a masher) and process until combined (don’t OVER process and turn it to mush - just until everything is nicely combined and a little broken down!)
6. Mix together tomato paste, maple syrup and liquid smoke together!
7. Line a baking sheet with parchment paper and pour your meatloaf mixture and form a MEAT LOAF! Make sure to PRESS it firmly into a loaf so it stays compact.
8. Smooth on the paste mixture on top and bake for 40 minutes! You can also BROIL for 5-10 later if you want it extra crispy on the outside .. just keep an eye on it and DON’T BURN!! 

Notes:

• I placed the lentils + cauliflower in a covered dish in the fridge overnight - I think this helped them to dry out a bit more - you just don’t want WET ingredients!
• Here are instructions to rice cauliflower: with a FOOD PROCESSOR or with a GRATER. Make sure to wrap the rice in a tea towel and SQUEEZE moisture from it! 

The mashed potatoes + gravy recipe is in the Earth To Mouth E-book!