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Savory Lentil Loaf

By Lelandra on December 07, 2009

Photo by WicklewoodWench

1 Reviews

Prep Time: 30 mins
Total Time: 1 hrs 30 mins
Serves: 4, Yield: 1 loaf

Photo by WicklewoodWench

About This Recipe

"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."

Ingredients

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) packages 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

Directions

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.

Private Note

No Notes

Nutrition Facts

Serving Size: 1 (336 g)

Servings Per Recipe: 4

Amount Per Serving: %
Calories 580.3
Calories from Fat 248: 42%

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

Reviews

"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."

By WicklewoodWench on March 09, 2011 | 1198759