A gluten-free vegan "meatloaf" made from cooked lentils and rice. Perfect for a main course and delicious served with gravy or vegan cheese sauce.
Make a flax egg by mixing 1 tbsp of flax meal with 2 1/2 tbsp of water and set aside for at least 5 minutes.
While the lentils are cooking, dice 2 onions, and saute them in olive oil over low heat.
Sprinkle the onions with 1/2 tsp salt, 2 tsp poultry seasoning, and 2 cloves minced garlic. Continue to saute over low heat for 10-12 minutes until translucent.
Add 2 cups cooked rice, cooked lentils, cooked onions (and/or other cooked veggies), 2 tbsp nutritional yeast, 1 tsp salt, and flax egg to a food processor and pulse a few times until everything is combined and partially mashed together.
Top with ketchup or other sauce.
Bake at 350°F (177°C) for 1 hour.
Allow cooling for about 15 minutes before slicing.
Tips for making a great lentil loaf: