MICHAEL'S EASY LENTIL LOAF
This is a super easy and budget-friendly lentil loaf recipe that I've been making for a while now. With a decent side, it makes a excellent hot meal on the cheap for vegetarians.
Provided by MHawkins1116
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 1h30m
Yield 8
Number Of Ingredients 13
Steps:
- Combine water and salt in a saucepan; bring to a boil. Cover, reduce heat to low, and simmer until lentils are soft and most of the water is evaporated, about 30 minutes. Remove from heat.
- Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Generously spray a loaf pan with cooking spray.
- Drain and partially mash lentils, then scrape into a mixing bowl. Stir in oats, Cheddar cheese, and onion. Add tomato sauce, egg, garlic, parsley, basil, and pepper; mix until well combined. Spoon into the prepared loaf pan and smooth the top with the back of the spoon.
- Bake in the preheated oven until top of loaf is dry, firm, and golden brown, 30 to 45 minutes. Remove from the oven and cool for 10 minutes on a wire rack. Run a sharp knife around the edges of the pan and invert onto a serving platter.
Nutrition Facts : Calories 183.8 calories, Carbohydrate 23.5 g, Cholesterol 34.4 mg, Fat 5.1 g, Fiber 8.9 g, Protein 11.3 g, SaturatedFat 2.6 g, Sodium 450.6 mg, Sugar 1.7 g
LENTIL LOAF
Steps:
- Preheat the oven to 350 degrees F. Oil a large loaf pan and line with parchment paper, then set aside.
- Soak the lentils in hot water while you prep the vegetables. Pour the vegetable oil into a large saucepot on medium heat. Add the onion, carrot, celery and potatoes. Add the granulated garlic, salt, pepper and chile flakes. Saute until the vegetables begin to soften, stirring frequently. Drain the lentils, and add to the pot along with the vegetable stock. Bring to a boil, then reduce the heat, cover and simmer until the lentils are very soft and most of the liquid is absorbed, about 1 hour. Remove from the heat and let rest, covered, for 30 minutes.
- Add the tamari, poultry seasoning, hot sauce and crackers to the lentil mix. Combine with the eggs and Cheddar. Spoon into the prepared loaf pan. Bake until the top begins to crack and the loaf is firm to the touch, about 1 hour 30 minutes. Add the Tangy Tomato Sauce to the top in the last 15 minutes.
- Combine the ketchup, brown sugar, mustard and hot sauce in a small saucepot. Heat on medium heat until hot and bubbly.
LENTIL LOAF
This lentil loaf is so flavorful, you won't miss the meat. And it's packed with fiber and nutrients. -Tracy Fleming, Phoenix, Arizona
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- Place lentils and broth in a small saucepan; bring to a boil. Reduce heat; simmer, covered, until tender, about 30 minutes., Preheat oven to 350°. Line a 9x5-in. loaf pan with parchment, letting ends extend up sides. Coat paper with cooking spray., In a large skillet, heat oil over medium heat; saute carrots, onion and mushrooms until tender, about 10 minutes. Stir in herbs. Transfer to a large bowl; cool slightly., Add cheese, rice, egg, egg white, seasonings and lentils to vegetables; mix well. Mix tomato paste and water; spread over loaf., Bake until a thermometer inserted into the center reads 160°, 45-50 minutes. Let stand 10 minutes before slicing.
Nutrition Facts : Calories 213 calories, Fat 5g fat (3g saturated fat), Cholesterol 43mg cholesterol, Sodium 580mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 5g fiber), Protein 14g protein. Diabetic Exchanges
EASY LENTIL LOAF
This recipe makes 2 loaves so you can freeze one for later or feed a big family. A perfect dinner loaf, but would also would make great open-face sandwiches for lunch. This recipe is easy and after you've cooked the lentils, everything else is stirred into a bowl, and transferred to a loaf pan to bake.
Provided by TheHippyHomemaker
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 1h55m
Yield 12
Number Of Ingredients 16
Steps:
- Bring water and lentils to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until lentils are tender, about 40 minutes. Drain.
- Preheat oven to 400 degrees F (200 degrees C). Grease two 5x9-inch loaf pans.
- Heat olive oil in a skillet over medium heat; cook and stir onion, spinach, carrot, and garlic in the hot oil until onion is tender, 5 to 10 minutes.
- Mix lentils, onion mixture, bread, vegetable broth, eggs, 1/4 cup ketchup, soup mix, parsley, basil, and black pepper in a bowl. Divide mixture into the prepared loaf pans. Drizzle 2 tablespoons ketchup over each loaf.
- Bake in the preheated oven until cooked through, about 50 minutes. Let loaves sit for 10 minutes before serving.
Nutrition Facts : Calories 267.8 calories, Carbohydrate 41.1 g, Cholesterol 62 mg, Fat 5.3 g, Fiber 12.8 g, Protein 14.4 g, SaturatedFat 1.1 g, Sodium 406.2 mg, Sugar 6.2 g
MICHAEL'S MEATLOAF
My children call this "Michael's Meatlove". It does not last long... gone to sandwiches by the next day, if there is any left. We have also used ground venison or ground lamb.
Provided by Sweetiebarbara
Categories Meat
Time 1h20m
Yield 1 meatloaf, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Massage it all (first 7 ingredients) with a can of cream of anything soup.
- Put in loaf pan.
- Bake 350 degrees for one hour.
- Put baking potatoes in oven when you start.
Nutrition Facts : Calories 676.1, Fat 39, SaturatedFat 12.6, Cholesterol 196.3, Sodium 683.9, Carbohydrate 24.6, Fiber 2.9, Sugar 3.8, Protein 54.2
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