Prep 15 mins
Cook 1 hr 40 mins
Posted in response to a request, this is a versatile recipe. You may change the herbs to what your mother used in her meatloaf! Enjoy!
- 2 cups dry lentils
- 1 bay leaf
- 8 cups water
- 1 cup uncooked fine bulgur
- 1 cup soft whole wheat bread crumbs
- 1 egg, beaten
- 1 tablespoon ketchup
- 1 medium onion, chopped
- 2 cloves garlic, crushed
- 1 teaspoon crumbled dried thyme
- 2 teaspoons crumbled dried oregano
- 1 teaspoon crumbled dried tarragon
- salt & freshly ground black pepper
- 3 tablespoons tomato paste or 3 tablespoons tomato sauce
- Combine the lentils and bay leaf in a large pot with 6 cups water.
- Bring to a boil, lower the heat, cover and simmer until the lentils are soft and the water has been absorbed, about 45 minutes.
- Combine the bulgur and 2 cups water in a medium saucepan.
- Bring to a boil, lower the heat, cover and simmer for about 15 minutes.
- Preheat the oven to 350*F.
- Transfer the lentils to a large mixing bowl.
- Add the bulgur and remaining ingredients except the tomato paste or sauce.
- Mix with your hands until thoroughly combined.
- Pat the mixture into a 5x9" loaf pan.
- Bake until firm but not dry, about 40 minutes.
- During the last 5 minutes of baking, brush the top with tomato paste or sauce.
- Let cool 15 minutes.
- Cut into slices and serve warm.
Would try it again with a few adaptions. It needs a little more binding with either egg or bread crumbs, and more flavor with beef seasoning would do the trick. With the changes, it would be a keeper for a lentil loaf. Ginger
Great recipe! I made it as directed, but took Ginger1's advice and added more egg and used some seasoned dry bread crumbs, and added some Lipton Onion Soup Mix, for flavor.