Vegetarian Meatloaf (really good! really!)

 

I've had great results with this recipe. Even meat eaters and kids that I have made this for have inhaled it. I like to serve it with gravy, mashed potatoes, and peas. It's also great with my thyme yorkshire puddings. I also think that it would be a perfect protein dish for thanksgiving if you are expecting vegetarians.

Vegetarian Meatloaf

          2 cups water

          1 tsp salt

          1 cup brown lentils (wash and check for small rocks)

          1 medium onion, diced

          1 cup quick-cooking oats

          3/4 cup grated cheese (use a flavorful cheese)

          1 egg, beaten

          4 1/2 oz tomato sauce or spagetti sauce

          1 tsp garlic powder

          1 tsp dried basil

          1 tbs dried parsley

          1/2 tsp seasoning salt

          1/2 tsp black pepper

Bring salted water to a boil. Add lentils and simmer, covered for 25-30 min (until lentils have absorbed most of the water). 

Remove from pan, drain, and mash lentils in a mixing bowl. Set aside and let lentils cool a bit. 

Stir in onions, oats, and cheese until well mixed.

Add egg, tomato sauce, and the remaining seasonings and mix well.

Spoon into a well greased loaf pan.

Smooth with back of spoon.

Bake at 350*F for 30 - 45 min or until top of loaf is firm, dry, and golden brown.

Cool in pan, on rack for 10 min.

recipe source:  http://www.food.com

Not only is this recipe a fabulous comfort food, it's also extremely nutritious. Lentils are made up fo 25% protein. They are cholesterol free, virtually fat free, and low in calories. Lentils are high in folate, iron (perfect if you do have a bun in the oven) and high in fiber.