Really Good Vegetarian Meatloaf (really!)
SERVES 4 -6
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I have to say, it is fun being vegetarian! The amount of things that I have learned about food over the past seven months has been an incredible journey of its own. I can't wait to discover other versions of my favorite foods and learn about some recipes I would have never dreamed of eating.
- 2 cups water
- 1 teaspoon salt
- 1 cup lentils
- 1 small onion, diced I used about a tsp. of dried onion
- 1 cup quick cooking oats
- 3/4 cup grated cheese (cheddar, swiss, jack or american)
- 1 egg, beaten
- 4 1/2 ounces spaghetti sauce or tomato sauce Added a cap full of lime juice and Emeril's seasoning to Ragu sauce
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 tablespoon dried parsley omit
- 1/2 teaspoon seasoning salt Hot Salt
- 1/4 teaspoon black pepper
- 1 tablespoon FRANK'S® REDHOT® Original Cayenne Pepper Sauce
- Add salt to water and boil in a saucepan.
- Add lentils and simmer covered 25-30 minutes, until lentils are soft and most of water is evaporated.
- Remove from fire.
- Drain and partially mash lentils.
- Scrape into mixing bowl and allow to cool slightly.
- Stir in onion, oats and cheese until mixed.
- Add egg, tomato sauce, garlic, basil, parsley, seasoning salt and pepper.
- Mix well.
- Spoon into loaf pan that has been generously sprayed with Pam (non-stick cooking spray) or well-greased.
- Smooth top with back of spoon.
- Bake at 350 degrees for 30- 45 minutes until top of loaf is dry, firm and golden brown.
- Cool in pan on rack for about 10 minutes.
- Run a sharp knife around edges of pan then turn out loaf onto serving platter.