OK, nobody panic. This is now my second recipe for meatloaf that doesn't have any meat in it. I know this sounds frightening. You just have to trust me on this.
I have a wonderful recipe for meatloaf that has 4 ingredients: ground beef, egg, stuffing mix, and BBQ sauce. It's so amazing, even meatloaf haters love it. Since experimenting with healthier versions of meatloaf, I wondered if I could come close to duplicating that flavor without meat. Tweaking a recipe for meatless meatloaf I found online, I added some of the flavors I'd loved from the previous meatloaf, and voila! A winner was born.
This recipe is not vegan but is vegetarian and has a wonderful texture. We had it with Balsamic Roasted asparagus (recipe coming) and neither one of us wanted to stop eating. Nor did we have to. Because it's healthy.
Ingredients:
2 cups water
1 teaspoon salt
1 cup lentils (red lentils provided even better texture)
1 small onion, diced
1 cup quick-cooking oat
3/4 cup grated cheese (cheddar, swiss, jack or american)
1 egg, beaten
1 cup barbecue sauce, divided
1 teaspoon garlic powder
1/2 tsp. sage
1/4 tsp. thyme
1/4 tsp. rosemary
1/2 teaspoon seasoning salt
1/4 teaspoon black pepper
Directions:
Add salt to water and boil in a saucepan. Add lentils and simmer covered 25-30 minutes, until lentils are soft and most of water is evaporated (watch closely that it doesn't burn!). Remove from heat, and
drain and partially mash lentils.
Scrape into mixing bowl and allow to cool slightly.
Stir in onion, oats and cheese until mixed. Add egg, 1/2 cup BBQ sauce, garlic, sage, thyme, rosemary, seasoning salt and pepper, and mix well.
Spoon into loaf pan that has been generously sprayed with Pam (non-stick cooking spray) or well-greased. Smooth top with back of spoon. Spread remaining 1/2 cup BBQ sauce over the top.
Bake at 350 degrees for 40- 45 minutes. Cool in pan on rack for about 10 minutes. Run a sharp knife around edges of pan then turn out loaf onto serving platter.
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