Really Good Vegetarian Meatloaf (Really!)
1 hr 15 min4–6 servings
A hearty lentil and oat loaf bound with egg and cheese, baked until golden and firm.
| prepPreheat oven to 350°F / 175°C | ||||||||
| prepSpray a loaf pan generously with non-stick cooking spray or grease well | ||||||||
| 475 ml water | Boil water with salt | Add lentils, simmer covered 25–30 min until soft | Drain and partially mash lentils, cool slightly | Stir in onion, oats and cheese | Add egg, sauce, garlic, basil, parsley, salts & pepper | Mix well, spoon into loaf pan, smooth top | Bake 350°F / 175°C, 30–45 min until golden & firm | Cool in pan 10 min, turn out onto platter |
| 1 teaspoon salt | ||||||||
| 200 g lentils | ||||||||
| 1 small onion, diced | ||||||||
| 80 g quick-cooking oats | ||||||||
| 85 g Monterey Jack or American cheese | ||||||||
| 1 egg, beaten | ||||||||
| 130 g spaghetti sauce or tomato sauce | ||||||||
| 1 teaspoon garlic powder | ||||||||
| 1 teaspoon dried basil | ||||||||
| 1 tablespoon dried parsley | ||||||||
| 1/2 teaspoon seasoning salt | ||||||||
| 1/4 teaspoon black pepper | ||||||||
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