Savoury Lentil "Meatloaf"

34

PREP TIME

20 min

TOTAL TIME

1 h 50 min

Makes

4 Servings

Savoury Lentil "Meatloaf"

Photo: Maya Visnyei

Take on a meatless meal with this lentil loaf. It's hearty, packed with flavour and tastes great on a fluffy white bun the next day.


Ingredients

  • 2 cups green lentils
  • 4 cups water
  • 2 tbsp olive oil
  • 1 cup finely chopped yellow onion
  • 1/2 cup peeled, grated carrot
  • 1/2 cup peeled, grated parsnip
  • 3/4 cup quick-cooking oatmeal
  • 1 cup grated cheddar
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp chopped thyme
  • 2 tsp chopped garlic
  • salt
  • black pepper
  • 2 large eggs , beaten
  • 2 tbsp tomato paste
  • 1 tbsp Worchestershire sauce
  • 1 tsp brown sugar
  • 1/4 tsp Asian chili sauce

Instructions

  • Combine lentils and water in a saucepan over high heat. Bring to a boil, cover, turn heat to low and simmer for 25 to 30 min or until lentils are very soft. Drain any remaining water and use a potato masher to mash lentils.
  • Heat oven to 350F. Line the bottom of a 9 x 5-in. loaf pan with tinfoil and grease pan and foil with olive oil.
  • Heat oil in a skillet over medium, add onion and sauté until soft and lightly golden, about 4 min. Scrape into a mixing bowl with lentils, carrot, parsnip, oatmeal, cheese, soy sauce, thyme and garlic, and season with salt and pepper to taste. Stir in eggs.
  • Pack mixture into prepared pan and level top. Combine tomato paste, Worcestershire, sugar and chili sauce in a bowl and spread thickly overtop of loaf.
  • Bake for 50 to 60 min or until top is slightly cracked and loaf is firm in the centre.
  • Let stand 10 min to firm up, then run a knife around the edge, turn out, slice and serve.

Tip

Most Worcestershire sauce isn’t vegetarian (hi, anchovies!), so look for a fish-free variety at your local health food store to make this a truly meatless meal.

Nutrition (per serving)

  • Calories
  • 389,
  • Protein
  • 13 g,
  • Carbohydrates
  • 43 g,
  • Fat
  • 19 g,
  • Fibre
  • 14 g,
  • Sodium
  • 489 mg.

Originally published in the January 2013 issue. Photo by Maya Visnyei.