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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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From (awesome site) Recipe #33921- Really Good Vegetarian Meatloaf Ingredients:
2 cups water |
1 teaspoon salt |
1 cup lentils |
1 small onion, diced |
1 cup quick-cooking oat |
2 egg, beaten |
4 1/2 ounces tomato sauce |
1 teaspoon garlic powder |
1 teaspoon dried basil |
1 tablespoon dried parsley |
1/2 teaspoon seasoning salt |
1/4 teaspoon black pepper |
Directions:
1. The original recipe has 3/4 cups shredded cheese, but I removed for fat content and sodium reduction. Instead of tomato sauce, I always use ketchup and put ketchup on top as well. I also added an extra egg for more binding and more protein. I make two of these at a time and freeze to eat throughout the month.
2. Add salt to water and boil in a saucepan.
3. Add lentils and simmer covered 25-30 minutes, until lentils are soft and most of water is evaporated.
4. Remove from fire.
5. Drain and partially mash lentils.
6. Scrape into mixing bowl and allow to cool slightly.
7. Stir in onion, oats and cheese until mixed.
8. Add egg, tomato sauce, garlic, basil, parsley, seasoning salt and pepper.
9. Mix well.
10. Spoon into loaf pan that has been generously sprayed with Pam (non-stick cooking spray) or well-greased.
11. Smooth top with back of spoon. (cover with ketchup if you desire)
12. Bake at 350 degrees for 30- 45 minutes until top of loaf is dry, firm and golden brown.
13. Cool in pan on rack for about 10 minutes.
14. Run a sharp knife around edges of pan then turn out loaf onto serving platter.
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