Ingredients

• 4 T Vegetable Stock
• 1/2 Cup White Onion small diced
• 1/2 Cup Celery small diced
• 1/2 Cup Carrot small diced
• 1 Tablespoon Garlic minced
• 10 ounces Tempeh crumbled by hand
• 1/2 Cup walnuts ground finely
• 15 oz Can Lentils drained and rinsed
• 1 ¼ Old Fashioned Oats
• 1/2 Cup Ketchup (or my healthy ketchup + extra for topping
• 3 Tablespoons Braggs Amino Acids
• 2 Tablespoons Stone Ground Mustard
• 1/2 Teaspoon Fresh Parsley minced
• 1/2 Teaspoon Fresh Oregano minced

Instructions

1. Preheat oven to 350.

2. Heat pan with vegetable stock over medium-high heat. Sauté onion, carrot, garlic, and celery until vegetables are soft and fragrant. Set aside.

3. Add remaining ingredients and sautéed vegetables to pureed crumbled Tempeh, mix well, and season with salt and pepper.

4. Place mixture into non-stick loaf pan, top with homemade ketchup. Also reserve some homemade ketchup to serve with meatloaf later!

5. Bake for 1 hour.