Richard foxton's vegetarian meatloaf
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Lentils - raw, brown |
| ¼ | cup | Wheat germ |
| 1 | cup | Breadcrumbs - whole wheat |
| ½ | cup | Brown rice |
| 1 | Onion - small, minced | |
| 3 | Eggs | |
| 1 | cup | Clove - crushed |
| 1 | teaspoon | Thyme |
| 1 | tablespoon | Soy sauce |
| 4 | tablespoons | Tomato sauce |
| 1 | tablespoon | Olive oil |
| 2 | tablespoons | Tabasco sauce |
Directions
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