I used to really like meatloaf. My Dad had the best recipe. As I really ponder it, I'm not sure if he had an actual tangible recipe that he followed or if it was just mostly in his head. Whatever it was, I thought it was pretty good. However, now when I think about...meatloaf in general is pretty darn gross. Sorry. Eww, okay, must stop thinking about it. I'm happy to say that I've found a much better alternative to ground animal bits transformed into a "loaf". My recipe for a Whole Food Vegan Veggie Loaf! The best part (besides no need for killed animals) is that there's no tofu, no textured vegetable protein or even vegan grain-meat. It's made from real, whole foods like lentils, oats, and a few other magical ingredients. I know, it sounds like crazy, hippie food and you're thinking it's no where near as good as real meat loaf, but I promise you that it's just as good. I wouldn't lie to you! Santa Claus is coming to town soon! I'm good for goodness sake.

So skip the meatloaf (or meat in general!) and surprise your friends and family with a peaceful feast that includes this Whole Food Vegan Veggie Loaf!

I've been thinking that this will be a great alternative to turkey, pig or cow for the Holidays. I can't wait to share it with everyone!

Whole Food Vegan Veggie Loaf

Adapted slightly from the renowned Plant-Powered Kitchen

Serves 6

--Veggie Loaf--
1/2 cup dry red lentils
1 1/3 cups vegetable broth
1 dried bay leaf
3/4 cup dry steel-cut oats
2 cups water, boiling
1/4 cup ketchup
1 cup dry old-fashioned rolled oats
3 Tbsp. soy sauce
2 Tbsp. nutritional yeast
2 Tbsp. flaxseed, ground
2 Tbsp. vegan Worcestershire sauce
2 Tbsp. tahini
1 Tbsp. molasses
1 tsp. dried basil
1/2 tsp. dried oregano
1/4 tsp. dried thyme
1/8 tsp. black pepper
pinch of kosher salt
--Topping--
1/4 cup ketchup
1 tsp. vegan Worcestershire sauce
1/8-1/4 tsp. chipotle chili powder (optional)
sprinkling of dried oregano

In a large saucepan, combine the lentils, vegetable broth and bay leaf. Bring to a boil over high heat, then lower to medium and cover. Allow to cook for about 30 minutes. After this time the lentils should be cooked.

Add in the steel-cut oats and water, stirring well. Bring back to a boil, then cover, turn to medium-low and cook for 10 minutes. Uncover after the 10 minutes, stir well and cook uncovered until the water is gone and the steel-cut oats are mostly cooked.

While the oats are cooking, combine the topping ingredients in a small bowl and whisk well. Preheat the oven to 375 F and line a bread pan with parchment paper, then coat with a nonstick cooking spray.

When the oats are finished cooking and resemble a dryish cooked oatmeal, remove the bay leaf and add in all the remaining ingredients, except for the topping. Stir well to combine.

Transfer the mixture into the bread pan, spreading it out evenly. Brush on the topping, sprinkle with oregano and cover gently with aluminum foil. Bake at 375 F for about 25-30 minutes then remove the foil and continue to bake for another 7-10 minutes.