Mustard-Glazed Lentil Meatloaf
Category: Main Courses
Servings: 6
Ingredients:
| Ingredient | Quantity |
|---|---|
| Puff Pastry | 230g |
| Lentils | 100g |
| Red Potatoes | 250g |
| Spinach | 250g |
| Smoked Scamorza Cheese | 100g |
| Grana Padano Cheese (DOP) | 40g |
| Walnut Halves | 30g |
| Shallot | 1 |
| Dijon Mustard | To taste |
| Bay Leaves | 2 |
| Rosemary | To taste |
| Nutmeg | To taste |
| Extra Virgin Olive Oil | To taste |
| Salt | To taste |
| Black Pepper | To taste |
Directions:
-
Prepare the Lentils:
Begin by rinsing the lentils thoroughly, then place them in a saucepan with cold, unsalted water. Add the bay leaves for extra flavor. Cook the lentils for 30 minutes after the water comes to a boil, then drain them and set them aside.
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-
Cook the Potatoes:
Meanwhile, wash the red potatoes and leave the skins on. Place them in a pot of cold water and bring to a boil. Cook for about 30-40 minutes, depending on the size of the potatoes, until tender. Once cooked, drain the water and allow the potatoes to cool slightly. -
Prepare the Spinach and Shallots:
Finely chop the shallot and sauté it in a pan with a drizzle of extra virgin olive oil until softened. Add the spinach to the pan, season with salt and pepper, and cook until the spinach wilts. Set aside. -
Mash the Potatoes:
Once the potatoes have cooled enough to handle, mash them using a potato masher or a ricer, until smooth. Place the mashed potatoes into a large mixing bowl. -
Combine the Ingredients:
Add the cooked lentils to the mashed potatoes. Grate the Grana Padano cheese and add it to the mixture along with a pinch of nutmeg. Add the chopped walnut halves for a nice crunch. Season with salt, pepper, and a drizzle of olive oil. Mix everything together with a spatula or your hands until well combined. You should achieve a thick, somewhat firm mixture, similar to the consistency of meatball mixture. -
Assemble the Meatloaf:
Lay out the puff pastry sheet on a piece of parchment paper, with the long side facing you. Spoon the lentil and potato mixture down the center of the pastry, making sure to leave space on both sides. Press down gently to create a flat surface. Layer the cooked spinach on top of the lentil mixture, followed by the grated smoked scamorza cheese. -
Shape the Meatloaf:
Fold the sides of the pastry over the filling to form a log-like shape, ensuring the mixture is fully enclosed. Cut thin strips on the right edge of the pastry to form fringe-like pieces, about 1.5 cm wide. Then, fold over the left side of the pastry to cover the polpettone and carefully overlap the fringe strips from the right side to create a decorative crust. -
Brush with Mustard Glaze:
Preheat the oven to 180°C (350°F). Place the polpettone on a baking tray lined with parchment paper. In a small bowl, mix Dijon mustard with a little olive oil and brush this mustard glaze generously over the surface of the puff pastry. -
Bake:
Sprinkle a few sprigs of rosemary on top of the polpettone for extra flavor. Place the tray in the oven and bake for about 30-35 minutes, or until the pastry is golden and crisp. -
Serve:
Once baked, allow the polpettone to rest for a few minutes before slicing. Serve it hot, alongside a fresh green salad or roasted vegetables for a complete meal.
This hearty and flavorful Mustard-Glazed Lentil Meatloaf offers a perfect combination of textures, from the crisp pastry to the tender lentil and potato filling, and the smoky flavor of scamorza cheese. The mustard glaze adds a sharp, tangy finish, elevating the dish to a new level. Perfect for a family dinner or special gatherings! Enjoy this delightful plant-based meatloaf with your loved ones.
