I had spare leftover lentils, pearl barley & quinoa in the fridge and decided to make a meatloaf for meals this week.
Link to recipe:
https://www.feastingathome.com/vegan-meatloaf/
Special note: I use Bob’s Red Mill Flax-seed Meal as the binder that holds the entire loaf steady, plus it’s high in protein and lots of antioxidants.
