Cheesy Spaghetti-Sauce Lentil Loaf
Ready In: 2 hrs
Serves: 8
Yields: 1 loaf
Ingredients
- 4 cups lentils, cooked or canned
- 2 cups quick-cooking oats
- 1 teaspoon dried basil
- 1 tablespoon dried parsley
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 250 g aged cheddar cheese, MacLarens Imperial Aged Cheddar, crumbled or 1 1⁄2 cups sharp cheddar cheese, shredded
- 2 eggs, beaten
- 2 cups spaghetti sauce
Directions
- If using dry lentils, bring to a boil in 5 cups of water. Simmer, covered, until very tender, even mushy. Drain and set aside.
- In a large bowl, stir together oats, basil, parsley, salt, and pepper. Stir in lentils. Stir in crumbled cheese, beaten eggs, and spaghetti sauce. Pour into a greased 9" x 5" loaf pan.
- Bake at 350 degrees Fahrenheit for about1 hour 20 minutes, or until a knife inserted into the middle comes out free of raw egg and the loaf is fairly solid.
- A slice of lentil loaf also makes a good sandwich filling.
- When I want to make a large batch of lentil loaf to freeze for packed lunches, I prepare a double or triple batch of the recipe, and pour it into large muffin cups. I bake the mini-loaves for about 40 minutes or until solid, cool them on cookie racks, and freeze them in a ziploc bag or individual plastic containers. When I leave for work, I grab a lentil-mini loaf and a vegetable side dish and go. These mini-loaves reheat well in a microwave. They are also good served at room temperature.
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