Notes

For the recipe, I took inspiration from the book “Vegetale insieme” by Carlotta Perego, adapting some steps to what was in the fridge and pantry.

This content contains one or more affiliate links.

It’s better to wait until the meatloaf is warm before slicing to ensure the slices don’t break.

Lentil meatloaf is great both warm and cold.

Curiosity

With this recipe, I participate in the initiative “Gustoso Abruzzo” organized by “Un’americana tra gli orsi“, “Polvere di spezie” and “Nevole e Nuvole” aimed at promoting traditional Abruzzese products, our excellences. The theme for the month of January is lentils. Particularly prized in Abruzzo are the lentils of Santo Stefano di Sessanio recognized among the Traditional Agro-food Products (P.A.T.). The lentils of Santo Stefano di Sessanio belong to an ancient and rare variety that is cultivated only in high mountains (between 1200 and 1450 meters), they are small, have a dark brown color tending to violet, and their surface is rough and streaked. They do not need soaking and cook quickly.