Ingredients
-
2
-
1
-
1
-
1
-
1
-
3/4
-
1
-
4 1/2
-
1
-
1
-
1
-
1/2
-
1/4
-
-
Directions
Really Good Vegetarian Meatloaf (Really!), High in fiber and protein, low in fat, easy and really yummy! I’ve always thought meatloaf looks and smells so delicious and savory so, as a vegetarian, I decided to make a no-meat version! This is basically our favorite meatloaf recipe but with cooked mashed lentils instead of ground meat The result is a very tasty dinner!, Thank you for this recipe I really enjoyed it! Made some substitutions and additions Instead of using the seasonings and pasta sauce that have leanings of Italian flavors, I went with more of a rustic, savory flavors I omitted the chopped onion, pasta sauce, garlic powder and seasoning salt and used the following instead: LENTILS – Instead of 2 cups, used 2 5 cups water to cook lentils – Put three dried Bay Leaves in the water that boiled the lentils (remove and discard the bay leaves after lentils are cooked) INGREDIENTS ADDED to Cooked Lentils and Oatmeal Mixture before baking – Two stalks fresh celery diced into small pieces – 4 5 ounces canned crushed tomatoes (Brand: Red Gold) – Added the following spices into the crushed tomatoes, stirred and then poured into the lentil and oatmeal mix: 1T dried chives, 1T dried parsley, 1t Basil, 1/2t celery salt, 1t Thyme, 1/4t ground black pepper – Added the 1 egg beaten and then put in 1T Andre’s Steak Sauce (it added some nice moisture and binding to the mix) Stirred into the lentil and oatmeal mixture – 1/2 cup instead of 3/4 cup cheese Instead of Mozzarella, used a finely shredded white cheese blend (package mix) of Monterey Jack, Asiago and whatever else the package had in it THE BAM FACTOR – Upon serving the lentil loaf I topped it with WHOLE CRANBERRY SAUCE I found the lentil loaf to be really dense and kind of heavy, yet a bit bland in taste Also, the color is not visually pleasing, The red color, semi-sweetness and texture of the cranberry sauce really balanced out the denseness of the lentil mix and added just the right balance of mild sweetness to the rustic spices For the sides – I prepared Butternut Squash (boiled) and Cornbread Casserole This was our Thanksgiving Dinner and we really enjoyed it! Thanks again for the recipe idea! ?, Hi! How long is it supposed to take to cook it in a non sticking loaf pan? After over 90min in the oven, it’s still not cooked inside but the outside it completely dry I tried to remove it from that pan, put it on a cookie tray, and cook it longer, still not cooking inside ?!? This is going to go back to the food processor to make some spread, not bread! Really disappointed 🙁
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Steps
|
1
Done
|
Add Salt to Water and Boil in a Saucepan. |
|
2
Done
|
Add Lentils and Simmer Covered 25-30 Minutes, Until Lentils Are Soft and Most of Water Is Evaporated. |
|
3
Done
|
Remove from Fire. |
|
4
Done
|
Drain and Partially Mash Lentils. |
|
5
Done
|
Scrape Into Mixing Bowl and Allow to Cool Slightly. |
|
6
Done
|
Stir in Onion, Oats and Cheese Until Mixed. |
|
7
Done
|
Add Egg, Tomato Sauce, Garlic, Basil, Parsley, Seasoning Salt and Pepper. |
|
8
Done
|
Mix Well. |
|
9
Done
|
Spoon Into Loaf Pan That Has Been Generously Sprayed With Pam (non-Stick Cooking Spray) or Well-Greased. |
|
10
Done
|
Smooth Top With Back of Spoon. |
|
11
Done
|
Bake at 350 Degrees For 30- 45 Minutes Until Top of Loaf Is Dry, Firm and Golden Brown. |
|
12
Done
|
Cool in Pan on Rack For About 10 Minutes. |
|
13
Done
|
Run a Sharp Knife Around Edges of Pan Then Turn Out Loaf Onto Serving Platter. |
