Meatless Loaf
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Meatless Loaf calories by ingredient
Introduction
An American stable is transformed into a healthy blend of legumes and vegetables An American stable is transformed into a healthy blend of legumes and vegetablesNumber of Servings: 8
Ingredients
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The Loaf
1 cup dry brown lentils
2 medium carrots, peeled and diced
1 cup Medjool dates (or any dried dates will do), diced
1 medium onion, diced
1 celery stalk, diced
1 Tbsp butter
2 cloves of garlic, minced
1 Tbsp cumin
2 Tbsp soy sauce
2 Tbsp A1 Steak Sauce
½ cup pecans, finely minced
1 ½ cup brown rice, cooked
½ cup dry bread crumbs
3 eggs, beaten
The Glaze
3/4 cup Tomato Ketchup
1/3 cup brown sugar
1 Tbsp vinegar (any kind)
1 Tbsp BBQ sauce (optional if you prefer a bit more tang)
Directions
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.