I'm not much of a vegetarian, even though I know it's better for you. I'm sorry - I like meat; however, I found a recipe online by Emilie Sennebogen that sounded intriguing. It uses lentils and I love lentils. So, I decided to try it.
It turns out that my carnivorous hubby liked it, too. He said he would eat it from time to time, so I figure I can put this into a monthly rotation (once he's used to eating it, I can speed up the rotation). Here's to healthier eating.
Vegetarian Meatloaf
Ingredients:
2 cups water
1 teaspoon salt
1 cup lentils
1 small onion, diced
1 cup quick cooking oats
3/4 cup grated cheese
1 egg, beaten
4 1/2 ounces spaghetti sauce
1 teaspoon garlic powder
1 teaspoon dried basil
1 tablespoon dried parsley
1/2 teaspoon seasoning salt
1/4 teaspoon
Directions:
Boil water and add lentils. Simmer covered 25 to 30 minutes, until lentils are soft and most of the water has evaporated. Drain and partially mash lentils, then 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.
Spray 9 x 5-inch loaf pan with non-stick cooking spray and spoon mixture into pan. Smooth top with the back of a spoon.
Bake at 350° F for 30 to 45 minutes until top of loaf is dry, firm and golden brown.
Cool in pan on rack for about 10 minutes. Slice and serve.
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