Lentil + Chickpea ‘Meatloaf’

Method

1. Preheat the oven to 200°C fan / 425°F and line the base and sides of a 2lb loaf tin with baking paper.
2. Next, drizzle a little olive oil in a frying pan on a medium heat. Once hot add the onion and carrot and fry for 5 minutes.
3. Next add the garlic to the frying pan and fry for 3 minutes.
4. Pat dry the lentils and chickpeas using a clean tea towel to remove as much moisture as possible. Then add them to a large mixing bowl and mash with a potato masher or fork until mostly broken down.
5. Add the breadcrumbs, soy sauce, tomato puree, mixed nuts, oregano, fennel seeds and generous pinches of salt and pepper to the bowl along with the fried carrot mixture from earlier and stir to combine.
6. Transfer the meatloaf mixture to the lined loaf tin.
7. In a separate bowl combine the ketchup with the balsamic vinegar and spread it over the top of the meatloaf. Bake for 25-35 minutes.
8. Leave the meatloaf to rest in the tin for at least 5 minutes before you remove it so that it holds its shape.
9. Serve up for Christmas dinner, Thanksgiving, or Sunday roasts.