mini lentil “meatloaves” with tomato jam / smashed potatoes / snap peas & carrots

Equipment needed:  baking sheet, medium saucepan with lid, mixing bowl, medium or large nonstick skillet with lid

Finishing steps:

1. Preheat oven to 425, and line a baking sheet with foil.
2. Cut potatoes into quarters and place in a saucepan with enough water to cover.  Place lid on saucepan and bring to a boil.  Reduce heat as needed to prevent boiling over.  Cook until tender when pierced with a knife.
3. Slice carrots lengthwise (see note).  Trim the stem ends from snap peas, and remove string that runs along the side if desired.
4. Meanwhile, pour egg replacer into the bottom of a mixing bowl and whisk with a fork.  Use a fork, immersion blender, or food processor to process 75% of the lentils into a chunky paste.  Add all of the lentils, meatloaf seasoning, and a generous amount of salt & pepper to the mixing bowl.  Stir well to combine.
5. Divide meatloaf mixture equally and shape into small loaves on baking sheet. Bake 15 minutes, then top with tomato jam and return to oven until the rest of meal is done and meatloaf is cooked through.
6. While meatloaf finishes cooking, place carrots in a skillet with just enough water to cover the bottom. Place lid on skillet, turn heat to high, and steam 2 minutes.  Add snap peas to skillet, return lid, and cook another 2-3 minutes. Then uncover, add a drizzle of olive oil, and sauté until water evaporates.  Season with salt & pepper to taste.
7. When potatoes are tender, drain.  Add a little olive oil directly to warm pot with potatoes and smash together to desired texture.  Season with salt & pepper, add an extra drizzle of olive oil if desired, and keep warm.
8. Serve individual meatloaves alongside smashed potatoes and peas and carrots.

Note:  You could peel carrots for a nicer presentation; however, the skin does pack some extra nutrients…your choice.