Sunday, April 1, 2012

Meatless Loaf

So, I took my first whack at a veggie meatloaf tonight. It tasted pretty good but isn't quite a meatloaf replacement yet. I'll keep working on it. Even though it looked pretty meaty.

I've gotten some comments that people would like more measurements, so I'm going to try and include more instructions! If I leave anything out and you need more info leave a comment and I'll fill in the blanks!

1 1/2 cup lentils (cook just like rice with a 2 to 1 ratio of water to lentils)
1/2 cup veggie stock
1 onion
2 cloves of garlic
1 cup frozen thawed broccoli rabe (squeeze out all the water)
1 cup chopped carrots
1 teaspoon each of dried sage, dried thyme, and dried rosemary
3 tablespoons Worcestershire
2 squeezes of ketchup
1 egg
1 cup panko break crumbs

I started by cooking the lentils with 1/4 of the onion as well as the spices.  In a separate large sauce pan I sautéed the rest of the onion with the carrots and garlic until tender. When lentils were cooked I added them to the sauce pan.  Add the rest of the ingredients and combine thoroughly. Transfer the mixture to a greased loaf pan.  Bake on 375* for about 45 minutes. I then broiled for an additional 5 minutes.

Quinoa with feta and a side salad 

Time to watch some sunday night TV!

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