Robin Howley's Meatloaf
INGREDIENTS:
1 c Lentils - raw, brown 1 c Clove - crushed
1/4 c Wheat germ 1 ts Thyme
1 c Breadcrumbs - whole wheat 1 tb Soy sauce
1/2 c Brown rice 4 tb Tomato sauce
1 Onion - small, minced 1 tb Olive oil
3 Eggs 2 tb Tabasco sauce
1 c Lentils - raw, brown 1 c Clove - crushed
1/4 c Wheat germ 1 ts Thyme
1 c Breadcrumbs - whole wheat 1 tb Soy sauce
1/2 c Brown rice 4 tb Tomato sauce
1 Onion - small, minced 1 tb Olive oil
3 Eggs 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.
Yield: 6
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.
Yield: 6