Surprisingly Meatless Meatloaf |
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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 4 |
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I made this for my vegetarian boyfriend, who is rather fussy, and he loved it. I'm not vegetarian and I loved it too. It's worth fiddling with the quantities, this is just the one I whipped up last night Ingredients:
1 (8 ounce) can lentils, drained and rinsed |
1 (8 ounce) can red kidney beans, drained and rinsed |
100 g wheat gluten vegetarian mincemeat |
1 small diced brown onion |
5 large mushrooms, halved then sliced |
1 teaspoon mixed herbs (oregano, basil, marjoram) |
1/4 cup almond meal |
1 cup breadcrumbs |
2 large eggs, beaten |
herbal salt substitute |
Directions:
1. Combine the lentils, beans and mince in a large bowl. Add the dry ingredients and stir through thoroughly.
2. Add the 2 beaten eggs and stir with spoon, and then finally bind the mixture using your clean hands.
3. Line a baking tray with paper, spray with cooking oil, then gradually add handfuls of the mix to the middle of the tray, shaping and pressing it into the shape of a meatloaf.
4. Drizzle the loaf with a little olive oil and cook in moderate oven for about 50 minutes.
5. We had this with baked celery potatoes, carrots, steamed beans and broccoli and vegetarian gravy. Deee-licious!
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