Meatless Monday Lentil Loaf
12/07/09
The beautiful thing about this journey I am on is the discovery that nothing is too sacred to replace. Growing up in the 70's and 80's, processed and fast food were still considered...well, food. Using a box as a base for dinner was convenient and often meant that the kids could easily fix dinner (single parent's out there will understand the value of that.) My favorite box was that blue Kraft box full of elbow maccaroni and yellow powder called cheese. I use to make the maccoroni and mix in shredded new york sharp cheddar. Then, I would save the powdered cheese for the next time I would make popcorn. Voila! Cheese corn. As adults, we have these flavors that we sentimentally file away as comfort food.
One of these is the ubiquitous meatloaf. A quick and easy dinner that also provided many leftover opportunities such as meatloaf sandwiches. My meatloaf has evolved over the years; from an all beef recipe, to one that was a mixture of beef and poultry, to an all poultry variety.
I was really surprised the first time I made Lentil loaf. I was sure that my husband, who loves real meatloaf, would find a grainbased loaf a poor substitute for one of his favorite meals. I was so wrong. The second time I made the loaf, I got the response, "Oh is that the lentil loaf you made before? Cool." Encouraging words, I tell you!
If you are feeling adventurous this Meatless Monday, mix up a batch of lentil loaf for the family. It tastes great and is highly nutritous.
Get your grains cooking first. When your grainsd are nearly done, set your oven to preheat to 350 degrees. If you do not have barley and lentils, use a mixture of what you do have, like quinoa, rice, or millet and lentil. The variety just gives the loaf some texture and flavor depth. Mix the flax seed with the warm water and set aside. The flax substitues for eggs so you want it to absorb the water and get sticky. Spend your time whirling your vegetables in the food processor till they are finely chopped. The onion and garlic are important but you could substitute other vegetables based on what you have in the fridge. Chop the walnuts and set aside. Mix all the liquid ingredients together while reserving half of the ketchup. Add your vegetables and nuts and mix. Add the oats, wheatgerm, and spices and mix. Mix in your grains.
Spray a loaf pan with olive oil. Press the mixture in the pan. Frost the top with the remaining ketchup. Bake at 350 degrees for 30 or so minutes until the top edges begin to brown. Let the meatloaf rest about 10 minutes when you remove it from the oven. Slice and serve just as you would a meat-based loaf.
Ingredients list:
1 cup cooked barley
1 cup cooked red lentils
1 cup rolled oats
1/2 cup walnuts
1/4 cup wheatgerm
1 teaspoon sea salt
2 teaspoons herbs de provence
pepper to taste
1/2 cup ketchup divided
2 tablespoons Braggs liquid aminos
2 tablespoons ground flax seed
6 tablespoons warm water
1 tablespoon apple cider vinager
1 tablespoon lemon juice
1/4 cup soy milk
2 cloves garlic
1 onion
1 red pepper
2 small carrots chopped
2 celery stalks chopped
Whenever, I make this loaf, I make a double batch. This way I can freeze a few individual sized portions for those nights that just don't want to or can't cook. They will keep nicely for up to siz months in the freezer. These dishes have handy tupperware like tops to keep the loafs from getting freezer burned. You could also use a second loaf pan, slice individual portions, and freeze in ziploc bags or aluminum foil.
Living a life of personal balance, moderation, education, and connection.
One of these is the ubiquitous meatloaf. A quick and easy dinner that also provided many leftover opportunities such as meatloaf sandwiches. My meatloaf has evolved over the years; from an all beef recipe, to one that was a mixture of beef and poultry, to an all poultry variety.
I was really surprised the first time I made Lentil loaf. I was sure that my husband, who loves real meatloaf, would find a grainbased loaf a poor substitute for one of his favorite meals. I was so wrong. The second time I made the loaf, I got the response, "Oh is that the lentil loaf you made before? Cool." Encouraging words, I tell you!
If you are feeling adventurous this Meatless Monday, mix up a batch of lentil loaf for the family. It tastes great and is highly nutritous.
Get your grains cooking first. When your grainsd are nearly done, set your oven to preheat to 350 degrees. If you do not have barley and lentils, use a mixture of what you do have, like quinoa, rice, or millet and lentil. The variety just gives the loaf some texture and flavor depth. Mix the flax seed with the warm water and set aside. The flax substitues for eggs so you want it to absorb the water and get sticky. Spend your time whirling your vegetables in the food processor till they are finely chopped. The onion and garlic are important but you could substitute other vegetables based on what you have in the fridge. Chop the walnuts and set aside. Mix all the liquid ingredients together while reserving half of the ketchup. Add your vegetables and nuts and mix. Add the oats, wheatgerm, and spices and mix. Mix in your grains.
Spray a loaf pan with olive oil. Press the mixture in the pan. Frost the top with the remaining ketchup. Bake at 350 degrees for 30 or so minutes until the top edges begin to brown. Let the meatloaf rest about 10 minutes when you remove it from the oven. Slice and serve just as you would a meat-based loaf.
Ingredients list:
1 cup cooked barley
1 cup cooked red lentils
1 cup rolled oats
1/2 cup walnuts
1/4 cup wheatgerm
1 teaspoon sea salt
2 teaspoons herbs de provence
pepper to taste
1/2 cup ketchup divided
2 tablespoons Braggs liquid aminos
2 tablespoons ground flax seed
6 tablespoons warm water
1 tablespoon apple cider vinager
1 tablespoon lemon juice
1/4 cup soy milk
2 cloves garlic
1 onion
1 red pepper
2 small carrots chopped
2 celery stalks chopped
Whenever, I make this loaf, I make a double batch. This way I can freeze a few individual sized portions for those nights that just don't want to or can't cook. They will keep nicely for up to siz months in the freezer. These dishes have handy tupperware like tops to keep the loafs from getting freezer burned. You could also use a second loaf pan, slice individual portions, and freeze in ziploc bags or aluminum foil.
Living a life of personal balance, moderation, education, and connection.
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