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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Oat & Lentil meatless Meatloaf Recipe

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This recipe for Oat & Lentil meatless Meatloaf is from Come for Dinner!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 stalks celery, chopped fine
1/2 onion, chopped fine
2 cloves garlic
10 ounces firm tofu, drained
1/4 c. walnuts, finely ground or finely chopped
1/2 cup cooked brown lentils
1 1/4 cups quick-cooking oats
3 tablespoons soy sauce
2 tablespoons BBQ sauce (Sweet Baby Rays is best!) or ketchup (plus additional for topping)
1 tablespoon Dijon mustard
2 teaspoons dried parsley
1/2 teaspoon thyme
1/2 teaspoon sage
1/2 teaspoon rosemary
Directions:
Directions:
Preheat the oven 375º (190º C)
Sauté the celery, onion, and garlic on high heat in a skillet with a few drops of water for 5 minutes (I add a couple teaspoons olive oil), until tender. Remove from heat and cool.
Mash the tofu in a large bowl. Stir in the cooked mixture and remaining ingredients, and combine well.
Spoon mixture into a parchment-lined loaf pan. Top with a layer of BBQ sauce.
Bake for 55-60 minutes, or until a toothpick inserted int he center comes out clean. (If you cook in a casserole dish, reduce the cook time so it does not dry out)
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30-45 minutes
Personal Notes:
Personal Notes:
We love this and it does freeze well! Lots of good fiber!. It is also wonderful the next day pan-fired on whole grain bread with mustard, pickles and ketchup.

 

 

 

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