Surprisingly Meatless Meatloaf

• 1 (8 ounce) can lentils, drained and rinsed
• 1 (8 ounce) can red kidney beans, drained and rinsed
• 100 g wheat gluten vegetarian mincemeat
• 1 small diced brown onion
• 5 large mushrooms, halved then sliced
• 1 teaspoon mixed herbs (oregano, basil, marjoram)
• 14 cup almond meal
• 1 cup breadcrumbs
• 2 large eggs, beaten
• herbal salt substitute

1. Combine the lentils, beans and mince in a large bowl.
2. Add the dry ingredients and stir through thoroughly.
3. Add the 2 beaten eggs and stir with spoon, and then finally bind the mixture using your clean hands.
4. Line a baking tray with paper, spray with cooking oil, then gradually add handfuls of the mix to the middle of the tray, shaping and pressing it into the shape of a meatloaf.
5. Drizzle the loaf with a little olive oil and cook in moderate oven for about 50 minutes.
6. We had this with baked celery potatoes, carrots, steamed beans and broccoli and vegetarian gravy.
7. Deee-licious!

lentils, red kidney beans, g wheat gluten vegetarian mincemeat, brown onion, mushrooms, mixed herbs, almond meal, breadcrumbs, eggs, herbal salt substitute

Taken from www.food.com/recipe/surprisingly-meatless-meatloaf-166131 (may not work)