Lentil No Meat Meatloaf

Down home comfort food vegetarian style!

3 cups cooked lentils
3 cups cooked brown rice
3 cups gluten free old fashioned oats
2 large chopped onions
1 large or 2 medium chopped carrots
1 bunch of celery chopped
5 cloves chopped garlic
2 tablespoons extra virgin olive oil
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
1/4 cup gluten free soy sauce
3 eggs
2 6 oz can tomato paste

On medium-high heat in a large skillet with olive oil saute onions, carrots, and celery until tender. Add herbs and garlic and saute for one minute. Add soy sauce, cooked lentils, oats, and cooked brown rice and stir until blended. Add eggs and mix thoroughly.

Grease two loaf pans with extra virgin olive oil. Divide recipe in half and pack each loaf pan. Bake at 350 for one hour.

Flip loafs out onto baking sheet and frost one can of tomato paste on each loaf. Return to the oven for 10 minutes.

Tip: If you want to eat one and freeze one, I recommend lining one loaf pan with parchment paper and freeze the loaf over night. Pop out of the loaf pan and store in a freezer safe container. Thaw to refrigerator temperature before baking.

Vegetarian, Dairy Free, Gluten Free, Sugar Free

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