Q. http://www.food.com/recipe/really-good-vegetarian-meatloaf-really-33921
I made a vegetarian meatloaf, but before I became vegetarian, I never really had meatloaf. Much less I don't know what it supposed to taste like. I followed the recipe and the top was done but the inside was somewhat mushy. It's good though, but I'm not sure if this is what supposed to happen? Do I need to put it in the oven longer? I'm not sure. Thanks!
I made a vegetarian meatloaf, but before I became vegetarian, I never really had meatloaf. Much less I don't know what it supposed to taste like. I followed the recipe and the top was done but the inside was somewhat mushy. It's good though, but I'm not sure if this is what supposed to happen? Do I need to put it in the oven longer? I'm not sure. Thanks!
Answer
Yeah, meatloaf is quite mushy by nature. That's part of what makes it so delicious, actually.
Whether I use meat (for husband) or lentils (for both of us), I try to let the loaf 'stand' for about 5 minutes or so once I take it out of the oven. This helps the juices redistribute and that helps firm it up.
Here's my recipe:
1 19oz can red lentils, drained and rinsed, then shaken dry in the colander (eliminating a lot of extra moisture)
salt and pepper to taste
1/2 cup finely diced onion
1/2 cup finely diced pepper (green pepper looks pretty, but use what's on hand)
1 egg, lightly beaten (or egg replacer if going for something vegan)
8 oz canned tomatoes with juice
1/2 cup quick oats.
Combine it all and press into a loaf pan.
Glaze:
1/3 cup ketchup, 2 tablespoons brown sugar, 1 tablespoon mustard (use your favourite... grainy dijon is awesome, but use yellow or regular dijon if that's what you have).
Bake at 375 for an hour, and let stand for 5-10 mins afterwards.
This loaf will firm as it cools to the point where you can make 'meat'loaf sandwiches out of it for lunch the next day (awesome on soft bread with mayo....)!
Yeah, meatloaf is quite mushy by nature. That's part of what makes it so delicious, actually.
Whether I use meat (for husband) or lentils (for both of us), I try to let the loaf 'stand' for about 5 minutes or so once I take it out of the oven. This helps the juices redistribute and that helps firm it up.
Here's my recipe:
1 19oz can red lentils, drained and rinsed, then shaken dry in the colander (eliminating a lot of extra moisture)
salt and pepper to taste
1/2 cup finely diced onion
1/2 cup finely diced pepper (green pepper looks pretty, but use what's on hand)
1 egg, lightly beaten (or egg replacer if going for something vegan)
8 oz canned tomatoes with juice
1/2 cup quick oats.
Combine it all and press into a loaf pan.
Glaze:
1/3 cup ketchup, 2 tablespoons brown sugar, 1 tablespoon mustard (use your favourite... grainy dijon is awesome, but use yellow or regular dijon if that's what you have).
Bake at 375 for an hour, and let stand for 5-10 mins afterwards.
This loaf will firm as it cools to the point where you can make 'meat'loaf sandwiches out of it for lunch the next day (awesome on soft bread with mayo....)!
Anyone have any tasty, HEALTHY vegan/vegetarian recipes? ?
stevie
I want to use more lentils and beans too!
Only thing is I hate zucchini and cucumber and peas (beans are fine, I don't know why)
I'm not looking for websites (unless you've got a really good one) just want to shake it up a bit, I love to cook. Nothing with too much cheese or fat thanks, I don't like that yuck feeling I get after something fatty or oily.
Answer
Vegetarian sushi
Chili made with lentils
Kusherie
Veggie meatloaf
Noodle soups
Vegetarian sushi
Chili made with lentils
Kusherie
Veggie meatloaf
Noodle soups
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