This "meatloaf" is actually best if made the day before!
A lot of people have questioned whether or not buckwheat is gluten-free, and the answer is YES, buckwheat is a beautiful "pseudo-cereal" and it is actually considered the fruit of the plant, rather than the seed. It is not related to wheat in anyway at all, but it is closely related to rhubarb! If you don't believe me, check out this article from Celiac.com.
1 cup brown lentils
1 cup cooked buckwheat
4 cups of water
4 teaspoons avocado oil
1 medium onion, finely chopped
1/4 cup red pepper, finely chopped
3 ribs of celery, finely chopped
5 cloves garlic, minced
1 large carrot, peeled and grated
1 small zucchini, grated
½teaspoon cayenne pepper
1 tsp dried thyme
1 tsp dried oregano
1 cup gluten-free bread crumbs
1 tablespoon worcestershire sauce
salt and pepper to taste
2 to 3 Tbsp ketchup
1 tablespoon mayo
Combine lentils and water in a pan over medium heat. Bring to a boil and cook for 20 minutes or until easily mashed.
Saute onions, red pepper celery until onions are translucent.
Add carrots and zucchini and spices. Saute a further for 5 minutes. Remove from heat.
In a large bowl, mix together the lentils, cooked vegetables, buckwheat, bread crumbs, eggs, ketchup, worcestershire sauce and mayo
Line a loaf pan with parchment paper
Put the "meat" loaf mixture into the pan and smoosh it in.
Top with more ketchup
Cover bake at 375 degrees for 1 hour to 1 hour and 30 minutes. Bake uncovered for 7 to 10 minutes. Allow to rest for about 20 minutes before slicing.
Serve with a large juicy salad!