Super Easy Meatloaf Recipe

 

Hey guys,

I wanted to do a leftover meatloaf recipe because I had loads of random bits in my cupboards and I made an effort this time to use ingredients I wasn’t really keen on, I’m not massively into sweetcorn, nor am I into mango, nor am I into lentils haha! So let’s do something with all three. So I made a sort of Mexican inspired flavor meatloaf that’s actually amazing. You could have it in a sandwich, as a side, with potatoes as your ‘protein’ part of your plate, or whatever! It was easy to do all you need is a blender and some patience.

Ingredients 

  • Red Lentils (2 cup)

  • Chickpeas (half large tin)

  • Sweetcorn (half large tin)

  • Candied Ginger (1 dspn leftover from cornbread)

  • Tomato Salsa (half pot leftover)

  • Bread (of your choice)

  • Breadcrumbs

  • Mango pulp

  • Chilli Flakes

  • Black Pepper

  • White Pepper

  • Cumin

  • Chilli Powder

  • Garlic Powder

  • Cinnamon

  • Oregano

  • Onion Power

  • Coriander

  • Chili Powder

  • Paprika

So what do we do? We wash some red lentils, you bring them to the boil and then simmer for about 20 minutes. I like to wash my lentils at the very end because I think that when they’re at that last state they release some of that gross earthy flavor. I said I didn’t like them and it’s the case. I drained some chickpeas into a jug and set aside the canned water that accompanies them. This is actually what you can replace an egg with, it’s not a waste product so keep it in a jug and beat it until it’s stiff.

You simply add all the dry ingredients and spices to your taste. If you think this sounds like a wild old merry list, then just grab a premixed spice and go to your taste. I think these types of pulse-based meat alternatives need enough spice so that every bite is an experience, so I used about a tsp of each and two of the onion and garlic.

Mix well and pulp up with a hand blender, before adding the breadcrumbs. I had about half a cup but you need to test how dry your end result is, so add them sparingly and as you go you can make it so it’s a reasonable dough that holds together well. Don’t over add the breadcrumbs or it’ll end up super crumbly. If you want a more meat-like texture we’re gonna now add the egg replacement, and then mix well with the rest of the sweetcorn and the ginger pieces.

What I did was popped all of this mixture into a greased bread dish with layers of salsa, bread and then a mango pulp with chili flakes. I left this in my fridge to chill for an hour but I would advise two or more. This helps it set and hold together more.

Then pop into an oven at 210 for about 35-40 minutes and the end result is an amazing meatloaf! Serve with a salad or your choice of veg, it’s easy and perfect to make from your left overs.

 
Joseph Harwood