Savory Lentil Loaf

Name: Savory Lentil Loaf
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 1 loaf, 4 serving(s)
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) 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; 1/2 cup ketchup; 4 tablespoons brown sugar; 1 1/2 teaspoons ground mustard

1

Submitted by Lelandra

"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."

Savory Lentil Loaf created by WicklewoodWench

Ready In:: 1hr 30mins
Serves:
Yields:
Units:

Nutrition Information

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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) 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

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.

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review by WicklewoodWench

3/9/2011

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.
photo by WicklewoodWench

3/9/2011
creation by Lelandra

12/7/2009

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.