Kyle and I meant to do something for Valentines day, but we didn't get around to it this year. So for white day, we made a lentil meatloaf- I will include a recipe at the bottom, and had a double date with another couple who lives in our building. It was lovely. Going out on dates takes a LOT of effort in a foreign country so it's nice to have other couples around to double date with.
Here is the recipe:
We made some changes however-
two eggs instead of one
We added real garlic, mushrooms, and kidney beans
only 1/3 cup oats as ours weren't quick cooking.
And Viola- delicious meal- even the carnivores agreed!
Really Good Vegetarian Meatloaf (Really!)
By SaraFish on July 11, 2002
Photo by Veggie Girl Kacey
About This Recipe
"High in fiber and protein, low in fat, easy and really yummy! I've always think 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!"
- 2 cups water
- 1 teaspoon salt
- 1 cup lentils
- 1 small onions, diced
- 1 cup quick-cooking oats
- 3/4 cup grated cheese ( cheddar, swiss, jack or american)
- 1 eggs, beaten
- 4 1/2 ounces spaghetti sauce ( or 4.5 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
- Add salt to water and boil in a saucepan.
- Add lentils and simmer covered 25-30 minutes, until lentils are soft and most of water is evaporated.
- Remove from fire.
- Drain and partially mash lentils.
- Scrape into mixing bowl and allow to cool slightly.
- Stir in onion, oats and cheese until mixed.
- Add egg, tomato sauce, garlic, basil, parsley, seasoning salt and pepper.
- Mix well.
Page 2 of 2Really Good Vegetarian Meatloaf (Really!) (cont.)
- Spoon into loaf pan that has been generously sprayed with Pam (non-stick cooking spray) or well-greased.
- Smooth top with back of spoon.
- Bake at 350 degrees for 30- 45 minutes until top of loaf is dry, firm and golden brown.
- Cool in pan on rack for about 10 minutes.
- Run a sharp knife around edges of pan then turn out loaf onto serving platter.