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 onion, diced
- 1 cup quick-cooking oats
- ¾ cup grated cheese (cheddar, Swiss, jack or American)
- 1 egg, beaten
- 4½ ounces spaghetti sauce or tomato sauce
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 tablespoon dried parsley
- ½ teaspoon seasoning salt
- ¼ 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.
- 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 °F 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.