Posted: Feb 15 2009
This is a super healthy take on the traditional meatloaf. I made this last week and all of the kids enjoyed it (I was actually pretty shocked—in a good way!). This recipe is a real money saver, too, because the main ingredients are lentils and brown rice. Whenever I make entrees like these I always make enough for about four meals so that I can freeze extras for a busy evening. This recipe makes four loaves. Go ahead and enjoy one tonight and freeze the other three (uncooked) for a day when you need a little help.
3 yellow onions, finely chopped
1 bunch celery, finely chopped
4 cloves garlic, minced
4 Tbsp extra virgin olive oil
3 1/2 cups lentils, uncooked
4 cups brown rice, uncooked
2 cans tomato-based meatloaf sauce (in the canned tomato section)
1 cup dry whole wheat breadcrumbs (use those leftover heels)
8 eggs, beaten
1/2 cup whole wheat flour
2 packets meatloaf seasoning
2 Tbsp sage
4 Tbsp Worchestershire sauce
2 Tbsp Maagi liquid seasoning (or you can just use some soy sauce)
2 tsp Mrs. Dash (any variety)
Salt and pepper
1. Cook lentils and rice according to package directions.
2. Preheat oven to 350 degrees.
3. Saute onion, celery, and garlic in olive oil until translucent
4. Combine all ingredients in a large bowl and mix well.
5. Spray four loaf pans with non-stick baking spray and fill all four with mixture.
6. Press down.
7. Bake 45 minutes, 15 minutes uncovered.
8. Let stand for 5-10 minutes before slicing and serving.
Hannah’s Tip: When you’re making extra to stock your freezer, spray the loaf pans with non-stick cooking spray, line them with aluminum foil so that it overlaps the edge, and spray the foil before filling with mock meatloaf mixture. Freeze in the loaf pans overnight. In the morning, pull the pans out of the freezer, and remove the meatloaf AND the foil out of the pan. Wrap them up tight with more foil, date them, and stick them back in your freezer. Now you have clean loaf pans you can use (and not taking up needed space in your freezer). When it comes time to cook them, remove the foil wrapping and stick the mock meatloaf in a loaf pan to cook. Defrost thoroughly before cooking.