Flax Seed Meatloaf Recipes

Steps:

• In a medium sauce pan, heat oil or Pam. Add 1/2 diced onion and 1/2 diced bell pepper. Sauté until tender.
• Add can of tomatoes/sauce, 1/2 cup water, peas and diced carrots. Sprinkle salt, pepper and garlic powder to taste. Stir.
• Add cilantro, 1 tbs fresh oregano and 1 tbs fresh basil. Bring to boil, reduce heat and simmer for approximately 2 hours (or until carrots are tender). Add more herbs/ seasonings to taste.
• Once cooked, puree in blender and set aside.
• In a small sauce pan, combine 2/3 cup of water and 2 tablespoons of flax seed. Bring to boil, reduce heat and simmer for 5 to 7 minutes until the liquid becomes gel like. This equals 2 whole eggs.
• In a medium bowl, combine meat, bread crumbs, cheese, flax seed mixture, 2 tablespoons fresh oregano, 2 tablespoons fresh basil, remaining diced onions and bell peppers, diced roma tomatoes and ground brown rice. Sprinkle salt, pepper and garlic powder to taste; mix well.
• Add 1/2 cup of vegetable purée to meat mixture. Mix well. If meat is too moist, add additional cheese and breadcrumbs until desired texture. My preference is to have it "sticky" but not "wet".
• Place meatloaf in small bread pans (mixture makes 2 small loafs). Cook at 380° for 40 to 45 minutes.
• While cooking, make the sauce. Mix the ketchup, brown sugar and mustard together. At 40 or 45 minutes, top the meatloaf with the sauce and bake for another 10 to 15 minutes.

Steps:

• Combine 2 1/2 cups water and lentils in a saucepan; bring to a boil. Reduce heat, cover saucepan, and simmer until all the liquid is absorbed and lentils are tender, 20 to 30 minutes.
• Mix 1/3 cup water and ground flax seed together in a bowl; set aside until thickened, at least 10 minutes.
• Heat olive oil in a large pot over medium heat; cook and stir onion, mushrooms, celery, and garlic until softened and liquid from mushrooms has evaporated, 5 to 10 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
• Transfer cooked lentils to a food processor and pulse until about 75 percent of lentils are mashed. Mix onion-mushroom mixture, flax seed-water mixture, oats, flour, basil, black pepper, salt, and onion powder into lentils until well combined. Press lentil mixture into the prepared loaf pan.
• Combine ketchup, brown sugar, mustard, and barbeque sauce in a saucepan over medium-low heat; cook and stir until glaze is smooth and brown sugar is dissolved, about 5 minutes. Remove saucepan from heat.
• Bake loaf in the preheated oven for 35 minutes. Spread 1/4 cup glaze over lentil loaf; continue baking until cooked through, 10 to 15 minutes more. Serve lentil loaf with remaining glaze on the side.