Extended Meatlof

This classic meatloaf is made with lentils, which are a healthy and affordable substitute for some of the beef in the recipe. Lentils have a similar texture to ground beef, and absorb flavour easily. You won't notice a difference in taste, but there sure is a difference in price!

1. If using canned lentils:
   
   Open can, drain and rinse lentils.
   
   If using dry letils:
   
   Put 1 cup of lentils into a medium sized pot. Add around 4 cups of water.
   
   Bring pot to a boil on the stovetop, and then reduce to low heat.
   
   Let lentils simmer for 20-30 minutes, until soft.
   
   Drain into colander, and run under cold water to cool.
   
   
2. Preheat oven to 350F.
   
   
3. Put around one half of the cooked lentils into a large bowl. Mash with a fork.
   
   
4. Add eggs and ketchup/bbq sauce to the bowl. Mix until combined.
   
   
5. Add ground beef, remaining lentils, diced onions, salt and pepper, and garlic powder. Gently stir until just combined.
   
   
6. Gently press meat mixture into either an 8"x8" baking dish, or form into a loaf shape on a baking sheet lined with aluminum foil.
   
   
7. Bake for 25-30 minutes, until cooked through.
   
   
8. Let meatloaf rest for 10-15 minutes before slicing.

• Use lean ground beef if you can. Fattier meat may result in greasy meatloaf
  
  
• Don't overmix. Too much mixing will compress the meat, giving you a dense meatloaf. Instead, stir meatloaf until just combined
  
  
• Don't skip the resting period. Letting your meatloaf sit for 10-15 minutes after you take it out of the oven helps keep it from drying out and falling apart when you slice into it.

Meatloaf is a versatile dish. You can swap many of the ingredients out to suit your taste, or whatever you have on hand:

• Change the meat: substitute any other ground meat (preferably lean) for beef
  
  
• Change the binders: try substituting one tablespoon of olive oil, or 4 tablespoons of mayonnaise in place of the egg. The lentils can be replaced with many other meat extenders; <see our meat extender article for more details!>
  
  
• Change the seasoning: Seasonings can be adjusted to your preference. Onion and garlic (fresh or powdered), HP sauce, Worcestershire sauce, mustard, Tabasco, Italian seasoning, oregano, chilli pepper, and paprika are all popular additions to meatloaf.

• Store leftover meatloaf in an airtight container or plastic wrap in the fridge for up to 4 days
  
  
• Freeze individual slices of meatloaf on a lined baking sheet, and then transfer to a freezer bag. Keep for up to 3 months. Reheat slices in the microwave or oven any time you want a quick bite!

 

Recipe adapted from the Waterloo Region Foodbank

 

Food is Too Expensive! was funded by the City of Saskatoon through our Healthy Yards partnership, the Cyril Capling Trust Fund of the College of Agriculture and Bioresources, and the Department of Plant Sciences. Focus group research to inform this work was collected by CHEP. Thank you all for helping us make healthy food more accessible!