Meat[less] Loaf

Alas. The title is at least one of the things that has been holding up this post. I think it's such a shame to name a recipe primarily for what it lacks, but ah well (lentil loaf just doesn't have the right ring to it anyway).

Kayti and I have really gotten into this recipe if nothing else for it's freeze and bake later characteristics. I this is going to be a challenge for some as it's definitely a vegetarian replacement of a well known recipe, but seriously when was the last time you had meatloaf? You probably don't even remember what it tastes like. Consider this a riff on lentils and rice with some bonus veggies and fiber--I don't think you'll be disappointed.

Here's what you will need:


1 1/2 cups brown or green lentils
1/4 cup brown rice (or a 1/2 cup cooked)

1 medium chopped onion
1 diced carrot carrot
1 diced bell pepper
1/4 cup crushed flax seed

1/4 cup wheat germ
3/4 cup bread crumbs
3 eggs

1 (6.5 ounce) can tomato sauce (just under a cup)
1 tablespoon olive oil
2 teaspoons dried thyme (or fresh)
1 pinch cayenne pepper or chili powder, or to taste
salt and pepper to taste

Tomato Topping:
Tomato Sauce
Vingar
Tomato Paste
Salt

1. First things first lets get both the lentils and rice boiling. There is quite a bit of prep work so I suggest taking the time to make brown rice instead of white, but if shaving off 20 minutes makes the difference, I suppose white would work just as well.

For the lentils first you'll want to rinse the lentils and check for any stones (I have never actually found a stone in my lentils, but everyone tells you to check... better safe than sorry). Then in a medium pot add 5 or 6 cups of water and the measured lentils. Bring to a boil and then let simmer.

The rice needs to be put in a separate pot along with 1/2 cup of water. Bring to a boil and then let simmer for about 45 minutes. Around 25 or 30 minutes you will see the rice start to stick up above the water (if you have a clear top to your pot, or I suppose if you have x-ray vision). It's not necessary to check this, but it gives you a good idea that you're getting close. In fact the best rice is mostly left alone while cooking. Once it seems the water is mostly soaked up your rice should be nice and tender. If the water is gone, but the rice still seems hard you can add some more water and give it more time.

2. While the lentils and rice are cooking you should get started cutting up your veggies. You will need one carrot, one onion and one pepper (green or another color if you like). Start your dicing. The goal here is just to get everything distributed for the food processor so don't feel any pressure to get things perfect.

3. Once theses are cut up, you can start them in the food processor. Add all the veggies along with the wheat germ and flax seed (you should crush the flax seed first though).  Pulse these ingredients until everything is fine, but not near the point of pureed baby food. You want to have some texture from these veggies, but you don't want to have a giant chunk of onion in a bite. It should look something like this picture to the left.

4. Now is a good time to preheat the oven to 350 as well as grease a 4x8 loaf pan (or  2).

5. Transfer the veggies to a bowl along with the bread crumbs and 1/2 cup of cooked rice (when it's done cooking).

6. Test the lentils, and if they are done drain them and put them into the food processor (in batches if necessary). Puree them to death... this time we're looking for the baby food consistency.

7. When they are finished add them along with the can of tomato sauce and thyme to the bowl (use fresh if you can!). Mix well and taste to see how it's coming along. Add some salt and pepper as well as the cayenne pepper if you're going to tasting all along. Once you're happy with the general flavor add the eggs and mix well.


8. Now fill the bottom of the loaf pan leaving enough room to cover and add the tomato topping. At this point you can either freeze the loaf for later or cook it right a way. To cook place in the oven uncovered for 30 minutes while you prepare the topping.

9. To make the tomato topping simply mix 3 parts tomato sauce to 3 parts tomato paste then add 1 part white vinegar and a dash of salt. Mix and taste. Then after about 30 minutes when the loaf is firmer on top you can add some of the tomato topping and return to the oven to cook. After 20 more minutes check with a knife to see if the middle has gotten firmer. It's important not to rely too heavily on your (distant) memory of the firmness of meat loaf. This will be less firm when finished.

10. Slice and carefully pull out to serve. If you have leftover tomato topping serve it on the side, and if not just grab some ketchup from the refrigerator to serve.

We really enjoyed it served with fresh steamed soybeans.

Hope you enjoy!




Note about frozen portions: I haven't really nailed the timing yet if you cook it from frozen. But if you try plan on about an hour and a half to two hours. If you're trying to impress someone though, it would be best to let it defrost in the refrigerator for 24 hours before cooking with the given directions.

Also, leftovers are nice crisped up on a grill pan and served like a burger on a bun.

Lastly I was warned, so I will pass it on, this meal has a lot of fiber. Be warned.