Richard foxton's vegetarian meatloaf

Yield: 6 servings

Measure Ingredient
1 cup Lentils - raw, brown
¼ cup Wheat germ
1 cup Breadcrumbs - whole wheat
½ cup Brown rice
1 \N Onion - small, minced
3 \N Eggs
1 cup Clove - crushed
1 teaspoon Thyme
1 tablespoon Soy sauce
4 tablespoons Tomato sauce
1 tablespoon Olive oil
2 tablespoons Tabasco sauce

Contributed to the echo by: Fred Towner Originally from: Calgary Suns' Great Meatloaf Recipe Search - Monday, June 4, 1990 Submitted by Richard Foxton Richard Foxton's Vegetarian Meatloaf Cover lentils with water and cook on a low boil for 1-½ hours or until tender.

Mash lentils coarsely and combine with remaining ingredients. Pour into well greased loaf pan and bake, covered, at 350 F for 45 minutes. Remove cover and continue to cook for 15 minutes or until loaf is firm to the touch. Serve with your favourite sauce.

Servings: 6

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