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better-than-meatloaf recipe

Date: Wed, 24 Mar 1999 13:22:08 -0700
From: "Ross, Lynne" (Lynne.Ross@Den.Galileo.com)

Here is a lentil loaf that I made for dinnner Friday night and we thought
it was really good. I  served it with Tomato sauce, but it does not
really need it.   Also I goofed and forgot to add the bread crumbs, and
it was just fine.  It makes quite a lot, so cut it in half if you want.
Hope you like it !


2 cups dry lentils
1 bay leaf
8 cups water
1 cup uncooked fine bulgur
1 cup soft whole wheat bread crumbs
1 Tablespoon ketchup
1 medium onion
1 clove garlic, crushed
1 teaspoon crumbled dried thyme
2 teaspoons crumbled  dried oregano
1 teaspoon crumbled dried tarragon
salt and pepper to taste
3 Tablespoon tomato paste or sauce

COMBINE  the lentils and bay leaf in a large pot with 6 cups water. 
Bring to a boil, lower the hear, cover and simmer until the lentils are
soft and the water has been absorbed, about 45 minutes.

COMBINE the bulgur and 2 cups water in a medium saucepan.  Bring to a
boil, lower the heat, cover and simmer for about 15 minutes.  Preheat the
oven to 350  Transfer the lentils to a large mixing bowl.  Add the bulgur
and remaining ingredients, except the tomato paste or sauce.  Mix with
your hands until thoroughly combined.   Pat the mixture into a 5x9 inch
loaf pan.  bake until firm but not dry about 40 minutes.  During the last
5 minutes of baking brush the top with tomato paste or sauce.  Let cool
15 minutes. Serve warm.

Leftover slices are great sandwich stuffers !

kwvegan vegan