This lacto-ovo vegetarian recipe is one of the ones I've been making longest. It comes from a recipe card collection you would subscribe to buy one packet at a time, dated 1984 (My Great Recipes card packet 20 card 15). Even after lapsing from vegetarianism, it has remained a favorite and is just as tasty, just as filling as meat-based meatloaf. I find the recipe as given a bit dry without glaze, and have added a brown sugar-ketchup glaze, the same one used on the my family's meatloaf when I was a child. No one was thrilled with the hard-cooked eggs in the original so those have been omitted. Torn/cube bread works when I have a failed gluten-free bread baking experiment, but I discovered that half a tube of prepared polenta makes a very creamy stretcher when bread isn't available.
- 1 cup lentils
- 2 -2 1⁄2 cups water
- 1 large onion, chopped
- 1 stalk celery, chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 0.5 (16 -20 ounce) package prepared polenta, chopped or 1 cup gluten free bread, cubed
- 2 cups cheddar cheese, shredded
- 1 egg, beaten
- 1⁄2 teaspoon ground sage
- 1⁄2 teaspoon ground thyme
- 1⁄2 teaspoon black pepper
Brown Sugar Ketchup Glaze
- 1⁄2 cup ketchup
- 4 tablespoons brown sugar
- 1 1⁄2 teaspoons ground mustard
- Pick over the lentils while dry to remove debris or shriveled lentils, and rinse in a strainer. Pour into large saucepan, cover with water and bring to a boil for 2 to 3 minutes. Reduce heat and simmer until tender. Depending on the variety and age, cooking time may take anywhere from 10 minutes to 1 hour.
- Preheat oven to 350. In a skillet, saute the onion, celery and garlic in oil, adding garlic at the last minute.
- In a large mixing bowl, mix the cooked lentils, sauteed vegetables, polenta or bread crumbs, cheese, egg, and spices. Place the mixture in a greased loaf pan.
- Spread top with glaze. Bake for 1 hour at 350. Cool for 5 minutes before slicing or inverting.