Lentil Loaf with Smoked Paprika Glaze

Lentil Loaf with Smoked Paprika Glaze






  1. 2 cups organic cooked lentils
  2. 1 cup shredded organic potato (1 medium potato)
  3. 1 cup finely chopped organic celery
  4. 1 small finely chopped organic onion
  5. 1 tablespoon organic garlic, minced
  6. 1 tablespoon olive oil
  7. 1 cup gluten-free quick organic oats
  8. 1/2 cup organic parsley
  9. 1 cup organic tomato sauce
  10. 1 tablespoon organic flax seed meal  (grind whole seeds)
  11. 2 tablespoons warm water
  12. 1 tablespoon organic thyme, chopped
  13. 1 tablespoon organic rosemary, chopped
  14. Salt and pepper, to taste



  • 2 tablespoons organic ketchup
  • 1/4 teaspoon organic smoked paprika



  • Preheat oven to 350°F.
  • Mix the flax meal in the warm water and set aside.
  • Heat olive oil in a skillet over medium-low heat and add the onion and celery. Season with salt and pepper. Cook until starting to get very soft. Add the garlic and cook a minute or two longer. Remove from the heat.
  • In a large bowl, combine all of the loaf ingredients including the flax meal and water mixture into a large bowl. Re-season with salt and pepper and stir until well mixed.
  • Turn the meatloaf mixture into a lightly greased loaf pan.
  • In a small bowl mix the ketchup with the smoked paprika and brush the top of the loaf.
  • Bake at 350°F for 50 minutes.
  • Allow to cool for at least 10 minutes to cool before removing from the pan.