Mock Loaf Request

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* Exported from MasterCook Mac *

 

Better Than Meatloaf

 

Recipe By : Vegetarian Times Complete Cookbook

Serving Size : 6 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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2 cups dry lentils

1 bay leaf

8 cups water

1 cup uncooked fine bulgur

1 cup soft whole-wheat bread crumbs

1 egg -- beaten

1 tablespoon ketchup

1 medium onion -- chopped

1 clove garlic -- crushed

1 teaspoon crumbled dried thyme

2 teaspoons crumbled dried oregano

1 teaspoon crumbled dried tarragon

salt and pepper to taste

3 tablespoons tomato paste

 

Combine the lentils and bay leaf in a large pot with 6 cups water. Bring to

a boil, lower the heat, cover and simmer until the lentils are soft and the

water has been absorbed, about 45 minutes.

 

Combine the bulgur and 2 cups of water in a medium saucepan. Bring to a

boil, lower the heat, cover and simmer for about 15 minutes. Preheat the

oven to 350 degrees. Transfer the lentils to a large mixing bowl. Add the

bulgur and remaining ingredients except the tomato paste. Mix with your

hands until thoroughly combined. Pat the mixture into a 5x9-inch loaf pan.

Bake until firm but not dry, about 40 minutes. During the last 5 minutes of

baking, brush the top with tomato paste. Let cool 15 minutes. Cut into

slices and serve warm.

 

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Per serving (excluding unknown items): 67 Calories; 2g Fat (20% calories

from fat); 3g Protein; 11g Carbohydrate; 35mg Cholesterol; 189mg Sodium

Food Exchanges: 1/2 Starch/Bread; 1/2 Vegetable

 

 

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