beckini
Answer
Someone posted this recipe recently and I made it last week. It was DELICIOUS! My husband also loved it and he is not vegetarian. I have sent the recipe out to everyone in my family because we loved it so much. It was easy to make. Just be sure to give it plenty of time to cook in the oven. We cooked it a little longer than the recipe called for.
Really Good Vegetarian Meatloaf (really!)
High in fiber and protein, low in fat, easy and really yummy! I've always think meatloaf looks and smells so delicious and savory so, as a vegetarian, I decided to make a no-meat version! This is basically our favorite meatloaf recipe but with cooked mashed lentils instead of ground meat. The result is a very tasty dinner!
SERVES 4 -6 (change servings and units)
Ingredients
2 cups water
1 teaspoon salt
1 cup lentils
1 small onion, diced
1 cup quick-cooking oat
3/4 cup grated cheese (cheddar, swiss, jack or american)
1 egg, beaten
4 1/2 ounces spaghetti sauce or tomato sauce
1 teaspoon garlic powder
1 teaspoon dried basil
1 tablespoon dried parsley
1/2 teaspoon seasoning salt
1/4 teaspoon black pepper
Directions
1Add salt to water and boil in a saucepan.
2Add lentils and simmer covered 25-30 minutes, until lentils are soft and most of water is evaporated.
3Remove from fire.
4Drain and partially mash lentils.
5Scrape into mixing bowl and allow to cool slightly.
6Stir in onion, oats and cheese until mixed.
7Add egg, tomato sauce, garlic, basil, parsley, seasoning salt and pepper.
8Mix well.
9Spoon into loaf pan that has been generously sprayed with Pam (non-stick cooking spray) or well-greased.
10Smooth top with back of spoon.
11Bake at 350 degrees for 30- 45 minutes until top of loaf is dry, firm and golden brown.
12Cool in pan on rack for about 10 minutes.
13Run a sharp knife around edges of pan then turn out loaf onto serving platter.
Someone posted this recipe recently and I made it last week. It was DELICIOUS! My husband also loved it and he is not vegetarian. I have sent the recipe out to everyone in my family because we loved it so much. It was easy to make. Just be sure to give it plenty of time to cook in the oven. We cooked it a little longer than the recipe called for.
Really Good Vegetarian Meatloaf (really!)
High in fiber and protein, low in fat, easy and really yummy! I've always think meatloaf looks and smells so delicious and savory so, as a vegetarian, I decided to make a no-meat version! This is basically our favorite meatloaf recipe but with cooked mashed lentils instead of ground meat. The result is a very tasty dinner!
SERVES 4 -6 (change servings and units)
Ingredients
2 cups water
1 teaspoon salt
1 cup lentils
1 small onion, diced
1 cup quick-cooking oat
3/4 cup grated cheese (cheddar, swiss, jack or american)
1 egg, beaten
4 1/2 ounces spaghetti sauce or tomato sauce
1 teaspoon garlic powder
1 teaspoon dried basil
1 tablespoon dried parsley
1/2 teaspoon seasoning salt
1/4 teaspoon black pepper
Directions
1Add salt to water and boil in a saucepan.
2Add lentils and simmer covered 25-30 minutes, until lentils are soft and most of water is evaporated.
3Remove from fire.
4Drain and partially mash lentils.
5Scrape into mixing bowl and allow to cool slightly.
6Stir in onion, oats and cheese until mixed.
7Add egg, tomato sauce, garlic, basil, parsley, seasoning salt and pepper.
8Mix well.
9Spoon into loaf pan that has been generously sprayed with Pam (non-stick cooking spray) or well-greased.
10Smooth top with back of spoon.
11Bake at 350 degrees for 30- 45 minutes until top of loaf is dry, firm and golden brown.
12Cool in pan on rack for about 10 minutes.
13Run a sharp knife around edges of pan then turn out loaf onto serving platter.
Former meatloaf consumers, need your help?
Neccosan
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!
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....)!
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