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Title: Richard Foxton's Vegetarian Meatloaf
Categories: Vegetarian Ground
Yield: 6 Servings
| 1 | c | Lentils - raw, brown |
| 1/4 | c | Wheat germ |
| 1 | c | Breadcrumbs - whole wheat |
| 1/2 | c | Brown rice |
| 1 | Onion - small, minced | |
| 3 | Eggs | |
| 1 | c | Clove - crushed |
| 1 | ts | Thyme |
| 1 | tb | Soy sauce |
| 4 | tb | Tomato sauce |
| 1 | tb | Olive oil |
| 2 | tb | Tabasco sauce |
Contributed to the echo by: Fred Towner Originally from: Calgary Suns' Great Meatloaf Recipe Search - Monday, June 4, 1990 Submitted by Richard Foxton Richard Foxton's Vegetarian Meatloaf Cover lentils with water and cook on a low boil for 1-1/2 hours or until tender. Mash lentils coarsely and combine with remaining ingredients. Pour into well greased loaf pan and bake, covered, at 350 F for 45 minutes. Remove cover and continue to cook for 15 minutes or until loaf is firm to the touch. Serve with your favourite sauce.
Servings: 6
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