We don’t eat a whole lot of meat around here. We like meat, don’t get me wrong, but we prefer meat that has been raised humanely and organically, and that means it’s pricey. So we eat a lot of beans, lentils, and tofu.
Lately I’ve been trying different lentil loaf and veggie burger recipes, and I think I’ve found a lentil loaf that suits our tastes. In a great moment of serendipity I noticed that Mark Bittman’s veggie burger recipe and my Mum’s old La Leche League meatloaf recipe had most of their ingredients in common. I loved that old meatloaf recipe, but it’s not kosher and “a pound of ground” isn’t as cheap as it was in 1980. So I adapted it to use lentils instead of ground beef. One of the nice things about this recipe is that it’s very flexible. Tonight I’ll be subbing in some rice because I’ve got lentils & rice left over from a Thanksgiving dish. Last week I threw in a bunch of shredded carrots, and they blended in beautifully. Be aware, though, that the loaf doesn’t hold together all that well. It works fine on a plate but it might not work so well in a sandwich.
Jenn’s Lentil Loaf
- 3-4 cups of cooked lentils
- 1 large onion, diced
- 1/2 cup rolled oats or bread crumbs (I always use oats. Bread is for eating!)
- 1 egg
- 1 Tablespoon Worcestershire sauce or a squirt of ketchup
- Salt to taste
Combine all ingredients except the Worcestershire sauce in a food processor and pulse to combine. Add the sauce with a light hand so that your mixture doesn’t get too sloppy.
Put it in a greased loaf pan and cover with foil. Bake at 350°F for 30 minutes covered and then 20-30 uncovered.