Really good vegetarian meatloaf
Prep time: 20 minutes Cook time: 1 hour, 15 minutes Serves 4 to 6
Vegetarian meatloaf is a healthful and tasty alternative to loaves made with meats. The mashed lentils are high in protein and fiber, and give the dish a meatlike consistency. This recipe comes from blogger SaraFish at RecipeZaar.com.
Note: The prep time does not include the 10-minute cool time after loaf is baked.
INGREDIENTS
2 cups water
1 teaspoon salt
1 cup lentils
1 small onion, diced
1 cup quick-cooking oats
3/4 cup grated cheese (as cheddar, Swiss or Jack)
1 egg, beaten
1/2 cup plus 1 tablespoon spaghetti sauce or tomato sauce
1 teaspoon garlic powder
1 teaspoon dried basil
1 tablespoon dried parsley
1/2 teaspoon seasoning salt
1/4 teaspoon black pepper
Barbecue sauce (optional)
INSTRUCTIONS
Put water and salt in a saucepan and bring to a boil. Add lentils, reduce heat and simmer, covered, for 25 to 30 minutes or until lentils are soft and most of the water has been absorbed. Remove from heat. Drain and partially mash lentils. Scrape into mixing bowl and allow to cool slightly. Stir in onion, oats and cheese until mixed. Add egg, spaghetti or tomato sauce, garlic, basil, parsley, seasoning salt and pepper. Mix well. Spoon into loaf pan that has been sprayed with nonstick cooking spray or well-greased.
Smooth the top with the back of a spoon. Bake at 350 degrees for 30 to 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. Top with barbecue sauce, if desired.
Per serving, based on 6 servings: 249 cal.; 15 g pro.; 31 g carb.; 8 g fat (4 sat., 3 monounsat., 1 polyunsat.); 50 mg chol.; 480 mg sod.; 9 g fiber; 4 g sugar; 27 percent calories from fat.
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