YES, YOU CAN HAVE YOUR MEATLOAF AND EAT IT TOO
I talk a lot about hemp protein. I believe we could heal the planet if everyone ate 2 tbsp. of hemp seed everyday. Then we’d all have an extra 8 or 9 g per day of a perfect protein; we’d have most of our omegas; and we’d each have an extra few g of fiber and saturated-in-a-good-way fat.
These next two recipes don’t showcase hemp seed, but they show how easy it is to take advantage of such high-voltage nutrition. They do, however, showcase two of my favorite new-ish discoveries: toasted sesame oil and alder-smoked sea salt, which I love, because together they give food the taste of having been grilled.
Okay, look, I admit it, if there’s anything I miss about my new life it’s my own meatloaf and mashed potatoes. It’s a meal I’m known for. I don’t miss having my hands bloodied with ground cow muscle, but I do miss the onionyketchupysmoky flavor. And I miss the leftovers for sandwiches. And I miss having a reason to make mashed potatoes.
So, of course over the years I’ve tried to come up with an acceptable substitute. Neat Loaf is one recipe that fills that tiny gulf:
Neat Loaf (Vegetarian/Gluten-Tolerant Version)
2 tablespoons toasted sesame oil
1 white onion, minced
1 tablespoon butter
2 cups French green lentils, cooked until very soft
1/2 cup hulled hemp seed
1/2 cup organic pretzels, finely ground
3/4 cup walnuts, toasted very dark
1/2 teaspoon ground thyme
3 tablespoons oat flour
1/2 cup vegetable broth
1/4 cup heavy cream or half-and-half
1 tablespoon tamari sauce
2 eggs, slightly beaten
Ketchup
Toasted sunflower seeds, crushed
Preheat oven to 325 (caution: hemp’s omegas are destroyed at 350) degrees. Sauté onion in oil until transparent and partially browned. Stir in butter until melted. Add all ingredients except eggs and sunflower seeds and mix well, then stir in eggs. Once the mixture is somewhat cool, pour into a buttered loaf pan. Bake, covered with foil, for 30 minutes or until set. Remove foil and sprinkle with sunflower seeds. Continue baking until browned around the edges and separated from the pan, 30-45 minutes. Serve with mashed potatoes and gravy for a truly decadent main course.
Neat Loaf (Vegan/Gluten-Free Version)
2 tablespoons toasted sesame oil
1 white onion, minced
1 tablespoon coconut oil
2 cups French green lentils, cooked until very soft
1/2 cup hulled hemp seed
1/2 cup rice cracker crumbs (about 12 crackers; we like Edward & Sons Brown Rice Snaps; crumb by processing in food processor)
1 tsp. xanthum gum (I’m not sure what I think about this stuff, but it does do a good job of helping with the binding issue)
3/4 cup walnuts, toasted very dark
1/2 teaspoon ground thyme
3 tablespoons sorghum or brown rice flour
1/2 cup low-sodium vegetable broth
1/4 cup plain coconut yogurt
1 tablespoon tamari sauce
2 flax “eggs” (translation: soak 1 tbsp. flax meal per “egg” in 3 tbsp. water in fridge for 15 min.)
½ tsp. alder-smoked sea salt—or to taste
Ketchup
Toasted sunflower seeds, crushed (toss with 2 tbsp. tamari sauce before toasting; add a dash or two of cayenne pepper to the tamari, if you like)
Preheat oven to 325 (caution: hemp’s omegas are destroyed at 350) degrees. Sauté onion in oil until transparent and partially browned. Stir in butter until melted. Add all ingredients except flax eggs and sunflower seeds and mix well, then stir in flax eggs and sea salt. Once the mixture is somewhat cool, pour into a buttered loaf pan. Bake, covered with foil, for 30 minutes or until set. Remove foil and sprinkle with sunflower seeds. Continue baking until browned around the edges and separated from the pan, 30-45 minutes. Serve with mashed potatoes and gravy for a truly decadent main course.