I must applaud my husband, who has been a real sport about sampling, and even learning to like, all the “bunny food” and tofu I have served him over the last 9 years when he joined me in this vegetarian lifestyle. Once upon a time my husband told me that his favorite meal was meatloaf, mashed potatoes with gravy, and peas. Let me assure you it has been A LONG TIME since he’s had that meal! So he was more than pleased when I served this Lentil Loaf last night with, you guessed it, mashed potatoes, gravy, and peas.
I found this recipe on-line. It was listed as an adaptation of a recipe in Linda McCartney’s Home Cooking vegetarian cookbook. I made a couple of changes myself, and think it is a wonderful meatless loaf recipe. I found that it is best to make it ahead of time (the day before is good) because that gives the loaf time to firm up in the pan. After it is completely cooled you can easily slice and reheat individual portions to serve.
1 1/2 c. lentils
1 c. grated veggie cheddar cheese
1 onion chopped
salt and pepper to taste
1 tsp. dried herbs (I used poultry seasoning)
1 c. Italian breadcrumbs
1 egg replacer (I used Ener-G Egg Replacer)
3 Tbs. organic butter
Preheat oven to 350 degrees. Spray 1 lb. loaf pan with PAM or equivalent.
Wash lentils and drain. Cover lentils with 3 – 3 1/2 c. water in a large saucepan. Cover and bring to a boil. Simmer 20-30 minutes until fairly soft.
Mix in veggie cheese, onions, salt, pepper, and herbs.
Add breadcrumbs, egg replacer, and butter to the lentil mixture. (Add more breadcrumbs if it seems too wet and sloppy).
Press mixture into prepared loaf pan and bake for 40-45 minutes. Cool completely before removing from pan.
Serve with vegetarian gravy.