Tuesday, April 2, 2013

Recipe :: Lentil-loaf (Vegetarian Meatloaf)

This is a wonderful meatless "meat"loaf recipe (I call it lentil-loaf).

{Started with this recipe and adjusted.}
Makes 2-4 servings
Total time: approximately 1½ hours

2 cups water
1 cup lentils
1 small onion, finely diced (or to taste)
1 cup oats (quick-cooking)
3/4 cup grated cheese (cheddar, swiss, jack or american)
1 egg, beaten
1/2 cup BBQ sauce (I also think substituting with 1/2 cup applesauce would be tasty, but I haven't tried it yet)
1 teaspoon garlic powder
1 teaspoon dried basil
1 tablespoon dried parsley

1. Boil water in a saucepan.
2. Add lentils and simmer covered  approximately 30 minutes (or until lentils are soft and most of the water has evaporated).
3. Drain and add to mixing bowl. Partially mash lentils and allow to cool slightly.
4. Mix in remaining ingredients.
5. Spoon into loaf pan that has been well-greased and smooth top with the back of a spoon.
11. Bake at 350 degrees for 30-45 minutes (or until loaf is cooked through). Add topping during the last 10-15 minutes of baking. (Recipe for topping below.)
12. Remove from oven and allow to cool in the pan for about 10 minutes, then run a knife around the edges of the pan to release.

Topping: (if desired, but it is great without it)
4 tablespoons apple cider vinegar (or try balsamic vinegar)
2-4 tablespoons brown sugar (to taste)
1/2 cup ketchup

Alternate topping: Mix some brown sugar, ketchup, and Worcestershire sauce to taste.

Alternate ideas:
Try adding other things to the main mixture, such as: chopped celery, grated carrots, mushrooms, bread crumbs, rice, etc.
Use the main mixture to do stuffed cabbage or "meat"balls.
Make it vegan by using vegan cheese and substituting 2 tbsp ground flax (flaxmeal) and 3 tbsp water for the egg.


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