This is a recipe I sort of threw together one day based on about five different recipes. I had to take into account all our family’s assorted allergies so it was challenging to find one recipe that would suffice for all of us to eat.
This recipe was super yummy! We all liked it. It tasted very meatloaf-like with a good meatloaf-like texture. I discovered it was best served after it had been in the fridge for awhile and gotten cold. When it was hot out of the oven, the flavor wasn’t as good and it didn’t really hold together very well. I’m thinking for future reference that Lentil Loaf sandwiches would be ideal! 🙂
You’ll need to cook enough lentils to make 2 cups of cooked lentils prior to making this meatloaf.
In hot oil, cook until tender:
- 1/4 cup olive oil
- 1 small onion, finely diced
- 1 small carrot, grated
- 1 stalk celery, finely diced
- 1/2 cup green pepper, finely diced
- 2 cloves minced garlic
- 2 tsp vegetable bouillion paste
- 2 tsp ginger
- 1 tsp ground coriander
- 1 tsp paprika
- 1 tsp rosemary
- 1 tsp thyme
- 2 Tbsp ketchup or tomato paste
- 1 Tbsp gluten-free soy sauce
- 1 tsp black pepper
- 2 tsp salt
In separate bowl, mix together:
- 3 eggs, well beaten
- 1 cup gluten-free bread crumbs
Stir into egg mixture:
- 2 cups cooked lentils
- 1 cup cooked brown rice
Stir vegetables and spices into lentil/rice/egg mixture. Toss thoroughly. Press firmly into loaf pan. Spread with 1/2 cup ketchup over top. Bake 350 for 1 hour. Cool in fridge for 2 hours. Best served cold.
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