Better Than Meatloaf

[Guest guest]

This recipe originally came from Vegetarian Times Magazine. All ( ) are my

comments and/or changes. Would like to try this loaf using something other

than lentils...a bean of some sort...or maybe doing half beans/half lentils.

This isn't really what you would call a " quick " recipe.

 

Better Than Meatloaf

 

A very good vegetarian loaf that freezes well. The leftovers make great

sandwiches ( I have not tried to freeze or use it in a sandwich).

 

2 cups dry lentils

1 bay leaf

8 cups water

1 cup uncooked bulgar

1 cup soft bread crumbs

1 (2) egg, beaten

1 (2+) tablespoon ketchup

1 onion, chopped

1 (3) clove garlic, crushed

1 tsp. thyme

2 tsp. oregano

1 tsp. tarragon

salt and pepper to taste

3 tablespoons topping,,,tomato sauce, barbecue sauce, etc. (I mixed a

larger amount of ketchup with water...to a saucy-like consistency...and

spread it over the top of the loaf)

 

Combine lentils, bay leaf, and 6 cups water in a medium saucepan.

Bring to boil, then simmer until lentils are soft and the water absorbed,

about 45 minutes (remove bay leaf). Meanwhile, combine bulgar with 2 cups of

water in a medium saucepan. Bring to boil, cover, lower heat and simmer 15

minutes.

 

Preheat oven to 350F. (Spray pan or coat with shortening or oil). Mix all

ingredients, except topping, in a large bowl and blend well. Pat into large

loaf pan. Bake until firm, but not dry about 40 minutes. During the last 5

minutes of baking, brush top with topping mixture of your choice (I put the

topping on before baking). Let loaf stand 15 minutes before slicing.

 

NOTES: As most veggie loafs, it's a tad dry but you will want to add some

tomato sauce or some type of gravy to eat with this. This can be nicely

served with garlic mashed potatoes. (It really wasn't too dry. This is one

where I used that mushroom gravy recipe...previously sent...and served the

loaf with mashed potatoes)