Lentil Loaf
Published: Feb 11, 2022 | Total Time: 80 min
* recipe image may have been created by generative AI
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Ingredients
| 0.75 cup Brown Lentils, rinsed |
| 14.5 oz Broth(chicken or vegetable) |
| 1 tbsp Olive Oil |
| 1.75 cups carrots, Shredded |
| 1 cup Onion, finely chopped |
| 1 cup Mushrooms, finely chopped |
| 1 tbsp Fresh Parsley, minced |
| 1 cup Part Skim Mozerella Cheese, Shredded |
| 0.5 cup Brown Rice, cooked |
| 1 Large Egg |
| 1 Large Egg White |
| 0.5 tsp Salt |
| 0.5 tsp Garlic Powder |
| 0.5 tsp Pepper |
| 2 tbsp Tomato Paste or Ketchup |
| 2 tbsp Water (if using tomato paste) |
Directions
- Place lentils and broth in a small saucepan and bring to boil. Reduce heat and simmer until cooked (about 30 min)
- Preheat oven to 350F
- Line a pan with parchment paper and oil it, or just oil the pan.
- In a large skillet, heat the oil and saute carrots, onions, and mushrooms until tender. (about 10 min)
- Stir in herbs
- Transfer to a large bowl and let it cool a bit.
- Add in the cheese, rice, egg, egg white, seasonings, and lentils.
- Put it in a pan and mix glaze and spread atop. Bake for about 50 minutes or until the internal firm and internal temperature is around 170.
Just like regular meatloaf, don't be afraid to add extra ingredients you have lying around. Just make sure to add extra egg to hold everything together.
It surprisingly tastes like a real meatloaf. Mushrooms go a long way I think.