Alissa’s Vegetarian Lentil Meatloaf
Measure the lentils into a saucepan and fill with enough water tocover them by 1 inch. Bring to a boil, and cook until tender, about45 minutes. Check occasionally and add more water if needed.Drain and set aside to cool.Preheat the oven to 375 degrees F (190 degrees C). Grease an 8×4inch loaf pan.In the bowl of a food processor, combine the onion, carrot, bellpepper and wheat germ. Pulse until finely chopped. Transfer to abowl. Put the lentils into the food processor and process into apaste. Spoon the lentils into the bowl with the vegetables and mix inthe rice, bread crumbs, flax seed, egg whites, tomato sauce andolive oil. Season with thyme, cayenne pepper and salt. Spoon themixture into the prepared loaf pan.Bake for 45 minutes in the preheated oven, until heated through andbrowned on the top. Cool slightly before slicing and serving.
Ingredients
- 1 1/2 cups French green lentils
- 3/4 cup chopped onion
- 1/2 cup shredded carrot
- 1/2 cup chopped red bell pepper
- 1/4 cup wheat germ
- 1/2 cup cooked brown rice
- 3/4 cup bread crumbs
- 1/4 cup crushed flax seed
- 2/3 cup egg whites
- 1 (6.5 ounce) can tomato sauce
- 1 tablespoon olive oil
- 2 teaspoons dried thyme
- 1 pinch cayenne pepper, or to taste salt to taste
