Vegetarian Meatloaf

Source: Branny Boils Over
Made by: Cathy

On the cooking message boards I frequent, great recipes are always being shared. One of the ladies shared her recipe for vegetarian meatloaf.

Gary and I have talked about having vegetarian night at least once a week, but it never happens. We eat plenty of vegetables, but there’s always a meat dish to accompany it. We still cheated tonight and had stirfry along with the meatloaf, but it is a great alternative to meat. Granted, it’s not exactly the same as meatloaf, but there was enough flavors going on that you wouldn’t even miss the meat.

Ingredients:
1 scant cup brown lentils, rinsed
2 cups water
1 small onion
1 egg white
¾ cup tomato or spaghetti sauce
1 tsp basil
1 Tbsp dried parsley
1 tsp salt
1 tsp garlic powder
½ cup oatmeal
½ cup bread crumbs (I used Italian style)

2 Tbsp nutritional yeast & 1 Tbsp dissolved flax seed (ground)
OR
½ cup cheddar or mozzarella cheese

Directions:
1. Boil 1 scant cup brown lentils in 2 cups water until tender. Add more water if necessary. Mash. I ran it through my food processor for a few seconds. It should not be too soupy (but not too thick, either) after mashing. Kind of like sloppy Joes.

2. Dice 1 onion. Beat in 1 egg white. Mix in tomato sauce, basil, dried parsley, salt, and garlic powder. Add 1/2 c oatmeal and 1/2 c bread crumbs to bowl. Mix. Add mashed lentils. Mix in nutritional yeast/flax seed OR 1/2 cup of cheese.

3. Spread mixture into greased loaf pan and bake covered at 350° for 45 minutes. Run a knife along the edge of the loaf, let cool 5 minutes, and then turn out onto a greased baking sheet.

4. Top with your favorite glaze (tomato sauce + brown sugar, bbq sauce, nothing) and return to oven until warmed. Let set 5-10 minutes before slicing.

I topped it with the leftover spaghetti sauce and spread it like frosting before I put it back in the oven. I was having way too much fun making it!