Meatloaf With Lentils and Vegetables |
|
 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 2 |
|
I found this recipe online while looking for a good veggie-filled meatloaf. I made a few changes, even though I haven't made it yet. It sounds like it would be good with ground turkey or chicken as well (with the corresponding stock). The web site I found it on recommended topping with a salad made from baby salad leaves, lentils, carrot, onion, and tomato and red pepper chutney. I plan on topping it with tomato sauce or BBQ sauce. Ingredients:
2 garlic cloves, minced |
1 small onion, finely chopped |
1 carrot, peeled and finely chopped |
3/4 cup lentils, cooked |
1 lb lean ground beef |
2/3 cup fresh breadcrumbs or 1/2 cup dried breadcrumbs |
1 egg, lightly beaten |
1/2 cup beef stock |
Directions:
1. Preheat oven to 350°F.
2. Sautee garlic, onions and carrots until just tender.
3. Mix cooked vegetables, meat, lentils, bread crumbs, egg, and stock until combined.
4. Grease baking dish or spray with cooking spray.
5. Press mixture into dish.
6. Optional: if topping with a sauce, like tomato or BBQ sauce, it can be added now. Alternatively, you could wait until after it is cooked.
7. Bake 30 minutes, or until cooked all the way through.
8. Optional: broil the loaf for 5 minutes to brown the top.
|
|