1/2cupcooked lentils(I use Melissa's steamed lentils)
3Tablespoonsgluten-free soy sauce, Tamari or Bragg's Aminos
2Tablespoonsketchup(or 1 Tablespoon ketchup and 1 Tablespoon gluten-free BBQ sauce)
1Tablespoonyellow mustard(prepared mustard, not mustard powder)
2teaspoonsdried parsley or 2 Tablespoons fresh parsley, finely chopped
2teaspoonspoultry seasoning
Additional Ketchup and BBQ sauce for top(1/4 cup to 1/2 cup)
Instructions
Preheat oven to 375 degrees.
In a small skillet, saute celery, onion and garlic with oil until onions are transparent.
In a large mixing bowl, mash the garbanzo beans with either a fork or a potato masher.
Add all other ingredients, except the additional ketchup and bbq sauce for the top.
Stir well to combine. Prepare baking dish with cooking spray or oil of your choice.
Press mixture into either a standard size loaf pan OR eight mini pans.
It is important to compact the mixture tightly or it will not slice after cooking.
Top with additional ketchup or ketchup/bbq sauce mix. For a standard loaf size, I use a total of 1/4 cup. For the eight minis, I use a total of 1/2 cup.
Bake at 375 degrees, 55 to 65 minutes for standard loaf size, 35 to 40 minutes for minis.
Allow to cool for 5 minutes before removing from pan to serve.