Mini lentil loaves

As promised, here's the first of my Thanksgiving recipes, mini lentil loaves.  I bake them in a petite loaf pan, so they come out as little individually sized loaves - which makes it easy to freeze some for later!

Mini Lentil Loaves
Makes 8 mini loaves

1.5 c red lentils

3 c water

2 Tbsp flax

6 Tbsp warm water

1 c rolled oats

½ c diced onion

6 Tbsp ketchup

4 Tbsp vegan Worcestershire sauce

1 tsp garlic powder

¼ tsp dried basil

½ tsp seasoning salt

1. Preheat oven to 350F. Grease loaf pan.

 2. In a saucepan, combine lentils & 3 c water.  Bring to a boil and simmer until cooked and most of water is absorbed, about 20 min. Mash.

 3. Combine flax & 6 Tbsp warm water. Set aside for 5 min.

 4. In a bowl, combine lentils, oats and onion. Add flax mix, ketchup, Worcestershire sauce, garlic, basil and salt. Mix well, it should stick together and not be soupy (if it’s soupy, add more oats).

 5. Spray mini loaf pans with cooking spray. Evenly divide up lentil mixture. Even out the tops with a spatula or fork.

6. Bake uncovered for 15-20 minutes or until top is golden and crispy.

If you want a normal loaf size, you just need to increase the cooking time another 15-20 minutes.  When I'm not eating it smothered with holiday gravy, I like to eat it meatloaf-style with a drizzle of ketchup or sliced up in a sandwich.