Vegetarian Lentil 'Meat' Loaf
Vegetarian Lentil 'Meat' Loaf
Brown rice, lentils, breadcrumbs, onions and tomatoes are combined with eggs and herbs and then baked. Vegemite makes a great beef stock substitute. Sprinkle with extra grated cheese and bake uncovered for an additional 5 minutes for a cheesy top. Meat for the veggos!
Ingredients
Serves: 6
- 150g green lentils
- 50g wheatgerm
- 175g dried breadcrumbs
- 75g brown rice
- 2 eggs
- 1 large onion, diced
- 1 teaspoon dried thyme
- 100g tomato paste
- 2 teaspoons of hot sauce, such as Tabasco
- 2 tablespoons tomato sauce
- 2 teaspoons vegemite
- 50g grated cheddar cheese or more if desired
Directions
Preparation:15min ›
Cook:1hour45min ›
Ready in:2hours
- Preheat oven to 160 C.
- Cook lentils and brown rice according to packet directions.
- In a large bowl mash the cooked lentils and add wheatgerm, breadcrumbs, brown rice, eggs, onion, thyme, the tomato paste and tomato sauce, vegemite and cheese. Pour into 23x12cm loaf tin.
- Bake covered for 1 hour.
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Reviews (8)
Altered ingredient amounts. WOW!!! If I hadn't made it myself I would have had to ask the cook if they were sure there wasn't any meat in it. This recipe is much better than "real" meatloaf. I added 1/2 c. of Italian stewed tomatoes and juice from a can instead of 1/3 c. and I put tomato sauce on the top for the last 1/2 hour of baking time. Other than that, I wouldn't (and won't) change a thing. It's also very good as cold leftover sandwiches! - 29 Sep 2008
Can anything be substituted for egg for a vegan person? Thanks - 02 Dec 2008
Something else. This was REALLY good, moist and tasty. I used fresh breadcrumbs instead of dried (4 slices wholemeal bread), green lentils instead of brown, left out the wheatgerm, added 2 cloves of crushed garlic, 1 grated carrot and 2 sticks chopped celery. Also I topped it with BBQ sauce before cooking, and cooked for 1 1/2 hours. My husband loved it too. - 29 Sep 2008
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