Meatless Loaf
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
The Loaf1 cup dry brown lentils2 medium carrots, peeled and diced1 cup Medjool dates (or any dried dates will do), diced1 medium onion, diced1 celery stalk, diced1 Tbsp butter2 cloves of garlic, minced1 Tbsp cumin2 Tbsp soy sauce2 Tbsp A1 Steak Sauce½ cup pecans, finely minced1 ½ cup brown rice, cooked½ cup dry bread crumbs3 eggs, beatenThe Glaze3/4 cup Tomato Ketchup1/3 cup brown sugar1 Tbsp vinegar (any kind)1 Tbsp BBQ sauce (optional if you prefer a bit more tang)
The Loaf: Preheat oven to 350*
Cook lentils in salted boiling water (enough to cover and does not boil out completely) for 20 minutes or until very soft. Drain well and place in food processor and pulse until very small bits.
Saute the carrots, dates, onion, and celery in the butter in a large skillet over medium-high heat for 6-8 minutes until soft. Stir frequently to remove moisture. Add cumin, garlic, A1 sauce, soy sauce and cook for another minute.
Add the skillet mixture to the lentils in the food processor and pulse until well blended.
Remove from food processor to mixing bowl and stir in pecans, rice, breadcrumbs and eggs.
Place parchment paper sling into a 2lb loaf pan and spoon in the mixture.
Bake for 30 minutes at center of the oven.
In the meantime, make the Glaze. While loaf is baking, simmer all glaze ingredients in a small saucepan until thickened slightly – about 5 minutes.
Once loaf has baked for 30 minutes, remove from the oven and spread the glaze on top. Return to the oven and cook for additional 20 minutes (50 minute total cook time).
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user GIDGETWILSON.
Cook lentils in salted boiling water (enough to cover and does not boil out completely) for 20 minutes or until very soft. Drain well and place in food processor and pulse until very small bits.
Saute the carrots, dates, onion, and celery in the butter in a large skillet over medium-high heat for 6-8 minutes until soft. Stir frequently to remove moisture. Add cumin, garlic, A1 sauce, soy sauce and cook for another minute.
Add the skillet mixture to the lentils in the food processor and pulse until well blended.
Remove from food processor to mixing bowl and stir in pecans, rice, breadcrumbs and eggs.
Place parchment paper sling into a 2lb loaf pan and spoon in the mixture.
Bake for 30 minutes at center of the oven.
In the meantime, make the Glaze. While loaf is baking, simmer all glaze ingredients in a small saucepan until thickened slightly – about 5 minutes.
Once loaf has baked for 30 minutes, remove from the oven and spread the glaze on top. Return to the oven and cook for additional 20 minutes (50 minute total cook time).
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user GIDGETWILSON.
Nutritional Info Amount Per Serving
- Calories: 364.0
- Total Fat: 10.1 g
- Cholesterol: 73.3 mg
- Sodium: 556.2 mg
- Total Carbs: 62.9 g
- Dietary Fiber: 7.9 g
- Protein: 10.2 g
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