Meatless Loaf

Great for making sandwiches next day.

2 cups lentils, cooked or canned
2 cups brown rice, cooked
3 Tbs flax, ground
1 medium carrot, chopped
2 Tbs dried minced onions
1 tsp garlic powder
1 tsp salt
1 tsp sage
1/4 apple, chopped
1 small handful fresh parsley, chopped
1/2 cup ketchup or more to cover loaf

Using a food processor, add the parsley, carrots and apple and pulse until diced (or dice/chop by hand). Place the now diced veggies into a large mixing bowl. Repeat process with the rice and lentils separately or use a potato masher or fork to break up. Add blended or diced grains to bowl. Add remaining seasonings and mix well to combine. If lentils weren’t pureed, may want to add @3 Tbsp water to help bind with flax and moisturize loaf. Spread the mixture into a prepared loaf pan. Top with ketchup, cover and bake for 65 minutes at 350 degrees. Let sit at room temperature for 10 minutes before slicing.

Healthy Facts - December 2017: Meatless Loaf

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