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    You are in: Home / Recipes / Savory Lentil Loaf Recipe
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    Savory Lentil Loaf

    Savory Lentil Loaf. Photo by WicklewoodWench

    1/1 Photo of Savory Lentil Loaf

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    Lelandra's Note:

    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.

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    Ingredients:

    Serves: 4

    Yield:

    loaf

    Units: US | Metric

    Brown Sugar Ketchup Glaze

    Directions:

    1. 1
      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.
    2. 2
      Preheat oven to 350. In a skillet, saute the onion, celery and garlic in oil, adding garlic at the last minute.
    3. 3
      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.
    4. 4
      Spread top with glaze. Bake for 1 hour at 350. Cool for 5 minutes before slicing or inverting.

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    Ratings & Reviews:

    • on March 09, 2011

      55

      The family were divided on the sweetness of the sauce/topping,,,but everyone agreed it was a keeper. I used the gf breadcrumbs and it gave a nice light texture but next time I might try the polenta, and maybe some chopped mushrooms. I even had some cold and it was just as nice. I chose this for Spring PAC and I am so glad I did.

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Savory Lentil Loaf

    Serving Size: 1 (336 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 580.3
     
    Calories from Fat 248
    42%
    Total Fat 27.6 g
    42%
    Saturated Fat 13.3 g
    66%
    Cholesterol 105.8 mg
    35%
    Sodium 723.2 mg
    30%
    Total Carbohydrate 55.5 g
    18%
    Dietary Fiber 15.8 g
    63%
    Sugars 23.3 g
    93%
    Protein 29.3 g
    58%

    The following items or measurements are not included:

    prepared polenta

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