Recipe by

Lentil & Turkey Meatloaf with Apple & Sage

Recipe by

Ingredients

Directions

Nutrition

1 cup (250 mL) panko breadcrumbs

1/2 cup (125 mL) milk

2 Tbsp (30 mL) olive oil

1 onion, diced

2 garlic cloves, minced

2 cups (500 mL) cooked green lentils

1 lb (500 g) ground turkey

1 apple, cored and grated

1 large egg

3 Tbsp (45 mL) chopped fresh sage OR 2 tsp (10 mL) dried sage

1 tsp (5 mL) Dijon mustard

1 tsp (5 mL) salt

1/2 tsp (2 mL) pepper

2 Tbsp (30 mL) olive oil, for brushing

Directions

Preheat oven to 375˚F (190˚C).
In a large bowl, stir together breadcrumbs and milk. Let stand for 5 minutes. In a large frying pan over medium-high heat, add olive oil. When hot, stir in onions and garlic. Cook over medium heat for 5 minutes. Remove from heat and let cool to room temperature.
Into the same bowl as the breadcrumbs, add lentils, ground turkey, grated apple, egg, sage, mustard, salt, pepper and cooked onion mixture. Stir just until the mixture is combined, trying not to overwork it.
Line a baking sheet with aluminum foil. Place a wire rack over the baking sheet and cover it tightly in aluminum foil. Place the lentil mixture onto the wire rack and shape it into a loaf. Brush it with olive oil.
Bake for about 1 hour or until a meat thermometer reaches 160˚F (71˚C). If the meatloaf is getting too dark, cover it with aluminum foil while it bakes. Remove from the oven and let it rest for 10 minutes before slicing.