Meatless Meatloaf
Ingredients:
- 2 cups dry lentils
- 1 bay leaf
- 8 cups water
- 1 cup uncooked fine bulgur
- 1 cup whole-wheat breadcrumbs
- 1 tablespoon ketchup
- 1 onion, chopped
- 1 garlic clove, minced
- 1 teaspoon dried thyme
- 1 1/2 teaspoons dried oregano
- 1 additional teaspoon dried oregano
- 1/2 teaspoon dried tarragon
- Salt and pepper to taste
- 3 tablespoons tomato paste
Directions:
Preheat the oven to 350 degrees. In a Dutch oven, mix the lentils and bay leaf with 6 cups of water.
Bring to a boil, reduce heat, cover, and simmer about 45 minutes or until the lentils are soft and
the water is absorbed. In a saucepan, mix the bulgur and 2 cups of water. Bring to a boil. Reduce
heat, cover, and simmer for 15 minutes. Transfer the lentils to a large bowl. Add the bulgur mixture
and the remaining ingredients, mix thoroughly. Pat the mixture into a 5 x 9-inch loaf pan and bake
about 40 minutes or until firm. In the last 5 minutes of baking, brush tomato paste on the top. Before
serving, let cool for 10 minutes.
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