Traditional vegan Italian meatloaf made with mushrooms and lentils. Stuffed with melty, stretchy vegan mozzarella and smothered in tomato sauce.
Rinse 3/4 cup (135 g) dry green/brown lentils and place into a medium-sized pot with vegetable broth.
Bring to a boil, reduce heat and cover. Simmer until double in size or the broth is mostly gone - about 20-25 minutes. Make sure to follow instructions on the package, as each brand may differ a little. You want them cooked but still on the firmer side. Drain remaining vegetable broth and let cool.
Combine 1 tablespoon of ground flaxseed with 2.5 tablespoons water. Let sit to thicken for at least 10 minutes.
Heat olive oil in a large skillet on medium-heat. Add chopped onion, mushrooms, basil; minced garlic; diced pepper and salt + pepper. Sauté until soft. Let cool.
Preheat oven to 375°F/190°C.
In a large bowl, measure out 1.5 cups (288 g) of cooked lentils. Add sautéed vegetables, flax egg, Italian seasoned breadcrumbs, and tomato sauce. Using a large spoon, mix until combined.
Add 3/4 of the mixture into a food processor and process until all ingredients are combined. Add that back to the bowl with the unprocessed mixture and combine a last time.
Cover the top of the loaf with extra tomato sauce. Bake 45 minutes.
IMPORTANT: Let sit for 10 minutes to cool slightly before slicing. This will allow the loaf to firm up a little bit so it's easier to cut.