Lentloaf

Okay, first of all, stay calm. I know you're going to think I'm insane, but tonight I made meat loaf out of lentils. 

Yes, you read that right. And I succeeded. This actually tasted rather like meatloaf! Except this version is cheaper, healthier, more filling, and doesn't involved touching raw meat with your hands. Because massaging raw meat with my hands=ew.

This is a combination of recipes--for lentloaf from Skinny Bovine and meat loaf from Trainer Momma.

Try it out. Don't tell people what's in it. You might thank me.

Lentloaf

3/4 C. dry brown lentils
1/2 C. uncooked brown rice
1/2 C. wheat germ
1 C. dry bread crumbs or 1 1/2 C. stuffing mix chopped in the blender or food processor
2 eggs
1/2 large onion, chopped
1/2 tsp. dried thyme 

1/4 tsp. dried sage

1/8 tsp. pepper

1/4-1/2 tsp. salt (add more if you didn't use the stuffing mix)

1/3 C. tomato sauce (add a little more if yours seems dry)
2 tsp. hot sauce
2 T. ketchup
1 tsp. soy sauce

Topping:

1/4 C. Ketchup

2 T. brown sugar

1 tsp. dried mustard (or prepared yellow mustard if that's all you have)


1. Preheat oven to 350 degrees F. Cook lentils and brown rice according to package directions, but cook lentils in chicken broth instead of water.
2. In a large bowl, mash lentils (the more mashed, the better). To the lentils add wheat germ, bread crumbs, brown rice, eggs, onion, spices, tomato sauce, hot sauce, ketchup, and soy sauce. Mix well. Pour into loaf pan.
3. Bake, covered, for 50 minutes.

4. Meanwhile, stir together topping ingredients and pour over loaf after 50 minutes. Return to oven for 10-15 minutes (I like to uncover it at this point, but you can also leave it covered).

Let cool a few minutes and serve. I like to double the topping ingredients so I have extra to spoon over the pieces. Yum!