Alissa's Vegetarian Lentil Meatloaf
Serves: 4
Darlene Legros
1 January 1970
Based on User reviews:
52
Spice
45
Sweetness
51
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1.5 cups
French Green Lentils3 cup
Onion (chopped)1 cup
Carrot (shredded)1 cup
Wheat Germ1 cup
Cooked Brown Rice3 cup
Bread Crumb1 cup
Flax Seed (crushed)2 cup
Egg White1 tbsp
Olive Oil2 tsps
Dried Thyme1 pinch
Cayenne Pepper (to taste)Directions:
1
Measure the lentils into a saucepan and fill with enough water to cover them by 1 inch
2
Bring to a boil, and cook until tender, about 45 minutes
3
Check occasionally and add more water if needed
4
Drain and set aside to cool
5
Preheat the oven to 375 degrees F (190 degrees C)
6
Grease an 8x4 inch loaf pan
7
In the bowl of a food processor, combine the onion, carrot, bell pepper and wheat germ
8
Pulse until finely chopped
9
Transfer to a bowl
10
Put the lentils into the food processor and process into a paste
11
Spoon the lentils into the bowl with the vegetables and mix in the rice, bread crumbs, flax seed, egg whites, tomato sauce and olive oil
12
Season with thyme, cayenne pepper and salt
13
Spoon the mixture into the prepared loaf pan
14
Bake for 45 minutes in the preheated oven, until heated through and browned on the top
15
Cool slightly before slicing and serving