Alright guys, I’m so proud of this recipe because it turned out beautifully the first time I made it which, let’s be honest, NEVER HAPPENS. This lentil-pecan loaf is the perfect meatless alternative to regular meatloaf, and it’s loaded with veggies, herbs, and amazingness. Perfect for a family get-together when you want to offer something that will appeal to both the vegetarians in the crowd and anyone looking for a yummy new recipe to try!
Fall is still upon us, which means cranberries are in season and pecans are abundant in stores (most likely for pumpkin recipes, but they can be used for something other than pumpkin sometimes people!) The pecans add a nice, subtle nutty flavor while the cranberries add a little tartness to the loaf. I then covered this decadent loaf with barbecue sauce infused with cranberries and raspberries. Drooooooling. Most meatloaf is served with a ketchup spread, but I’m more of a barbecue sauce kind of girl, and I think you’ll find that barbecue sauce ends up being the perfect touch to this recipe!
There are a lot of components to making this loaf, but don’t let that discourage you! Everyone you serve this to will rave about it! This recipe was adapted from a recipe in the Oh She Glows Cookbook, a wonderful cookbook about vegan cooking that will allow you to glow from the inside out!