Lentil and Spinach Meatloaf with Tomato Glaze
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Ingredients
- 800 g tinned green lentils, drained
- 150 g spinach
- 80 g breadcrumbs
- 1 onion, diced
- 2 garlic cloves
- 4 tbsp tomato puree
- 1 tsp dried mixed herbs
- 600 g baking potatoes
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 511 kcal
- Protein
- 24 g
- Carbohydrate
- 73.4 g
- of which sugars
- 8.6 g
- Fat
- 9.4 g
- of which saturates
- 1.4 g
- Fibre
- 14.1 g
- Salt
- 1.47 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 180C (160C fan, gas 4). Wilt the spinach in a hot pan for 1-2 minutes, then squeeze out the excess water and chop.
- 2
Mash the green lentils roughly with a fork, then mix with the spinach, breadcrumbs, onion, garlic cloves, half the tomato puree and the dried mixed herbs, and shape into a loaf in a baking dish.
- 3
Spread the remaining tomato puree over the top and bake for 40-45 minutes until firm and set.
- 4
Meanwhile, boil the potatoes for 15-18 minutes until tender, then drain and mash with the olive oil and a splash of the cooking water.
- 5
Rest the loaf for 5 minutes, slice, and serve with the mashed potato.
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