Nutty Meatless Loaf

Find garam masala in the international aisle of your supermarket or try Quick Garam Masala. This bakes up in about half the time for a conventional meat loaf.

• Ready In: 1 hr 5 mins
• Serves: 8

Ingredients

• 1 1⁄4 cups dried red lentils
• 2  medium carrots, shredded
• 3⁄4 cup  dried apricots, chopped or 3⁄4 cup golden raisin
• 1  medium onion, chopped
• 1  stalk celery, chopped
• 1 1⁄2 teaspoons garam masala or 2  teaspoons  jamaican jerk  seasoning
• 2  garlic cloves, minced
• 1  tablespoon  vegetable oil
• 3  eggs, lightly beaten
• 1 1⁄2 cups cooked brown rice
• 3⁄4 cup pecans, toasted and chopped
• 1⁄2 cup mango chutney
•  salt
• 1⁄4 cup  red pepper, chopped
• 1⁄4 cup fresh mango, chopped
•  cilantro (to garnish)

Directions

1. Preheat oven to 350 degrees F.
2. In a medium saucepan, bring lentils and 3 cups of water to a boil; reduce heat, cover, and simmer until tender, 10 to 15 minutes, drain and set aside.
3. In a skillet, heat oil and cook carrots, apricots, onion, celery, garam masala, and garlic until tender, stirring occasionally.
4. In a large bowl, combine eggs, cooked lentils, carrot mixture, brown rice, 2/3 cup of chopped nuts, half the chutney, and 1 teaspoon salt.
5. Press mixture firmly into a deep dish pie plate; bake, uncovered, 25 minutes.
6. Meanwhile, in a small bowl, combine remaining chutney, red pepper, mango, and remaining nuts.
7. Spoon mixture on top of meatless loaf; bake until heated through (160 degrees F) about another 10 minutes.
8. Garnish with fresh cilantro; cut into wedges to serve.