Sunday, May 19, 2013

Lentil Loaf II

So I will be honest, my finace wasn't the biggest fan of my first Lentil Loaf. I loved it, but he said there was some flavor that didn't jive with his taste buds. I have been secretly plotting to serve him another version. He loves lentils so I knew one day, with the right recipe, I could win him over. Well, unless he was lying, I accomplished just that last night. I was so excited that I almost forgot I was a food blogger and almost forgot to take a picture! This "meatloaf" was so good, I had another piece for breakfast.
The good thing about vegetarian meatloaf is that you can taste the raw "batter" and to get an idea how it will taste before you cook it!

Adapted from Lynn's Meatloaf from The Engine 2 Diet

Ingredients (Serves 6)

  • 2 carrots, peeled and diced
  • 1/2 an onion, chopped
  • 2 garlic cloves, minced
  • 14 ounces of tofu (1 package), drained and crumbled
  • 1/4 cup of walnuts, ground
  • 1 cup of lentils
  • 2 cups of vegetable broth or stock (or sub water) plus more for sauteing
  • 1 1/4 cup of oats
  • 3 Tbsp of soy sauce or tamari
  • 2 Tbsp of ketchup, plus more for the top
  • 1 Tbsp of Dijon mustard
  • 2 tsp of Italian seasoning or dried parsley
  • 1/2 tsp each of dried sage, thyme, and rosemary
  • pepper to taste
  • ketchup to taste


Rinse lentils then add lentils and vegetable broth (or stock or water) to a saucepan. Bring to a boil then lower to a simmer and cover. Cook for 25-30 minutes until lentils are very soft. Remove from heat and set aside, leaving saucepan lid in place.
While lentils are cooking, preheat your oven to 350, spray a loaf pan, and assemble your other ingredients.
Saute onion, carrots, and garlic in a small amount of vegetable broth (or water). Cook over medium-high heat until veggies are soft. Then remove from heat.
In a large bowl crumble tofu or mash with a fork if you have not already done so. Add in lentils and mash lentils with tofu. Stir in sauteed veggies followed by walnuts, oats, soy sauce, ketchup, mustard, herbs, and pepper. Stir batter until well combined.
Transfer batter to your prepared loaf pan. Top with additional ketchup. I love the ketchup on the top so I use a lot!
Bake for 60 minutes. Let cool for 5 minutes and serve with additional ketchup if you like.

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