Gluten Free Vegetarian Meatloaf Recipe #Ragu

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READY IN: 55mins
Recipe by Maureen C.

Ragú® Recipe Contest Entry. This dinner is Gluten Free, low in fat, it’s easy and quick to make .You won’t miss the calories or the meat in this non-meat version. Recipe by Maureen A. Clancy

Ingredients Nutrition

Directions

  1. Add salt to water and RAGU bring to a boil in a saucepan.
  2. Add lentils and simmer covered 25-30 minutes, until lentils are soft and most of water is evaporated.
  3. Remove set aside and cool slightly.
  4. Drain and partially mash lentils.
  5. Scrape into mixing bowl and allow to cool slightly.
  6. Stir in onion, oats and chees, beans & gently mix.
  7. Add egg, RAGU tomato sauce, garlic, basil, cilantro, seasoning salt and pepper.
  8. Spoon into loaf pan that has been generously sprayed with Pam.
  9. Smooth top with back of spoon. Add more Ragu sauce and spread a thin layer on top.
  10. Bake at 350 degrees for 30- 45 minutes until top of loaf is dry, firm and golden brown. Turn out loaf onto serving platter.
  11. In a sauté pan add 1 Tb. olive oil and lightly brown 1 cup sliced mushrooms. Pour over the top of meatloaf.
  12. Serve with mashed spaghetti squash topped Ragu Mushroom Sauce and grated cheese.
  13. Bob’s Red Mill carries Gluten free products for people w/ celiac disease.

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