Better than Meatloaf!

Sharon123's Note:

Posted in response to a request, this is a versatile recipe. You may change the herbs to what your mother used in her meatloaf! Enjoy!

• Total Time: 1 hrs 55 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs 40 mins

Ingredients:

Servings: 6

• 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
• 2 cloves garlic , crushed
• 1 teaspoon crumbled dried thyme
• 2 teaspoons crumbled dried oregano
• 1 teaspoon crumbled dried tarragon
• salt & freshly ground black pepper
• 3 tablespoons tomato paste or 3 tablespoons tomato sauce

Directions:

1. Combine the lentils and bay leaf in a large pot with 6 cups water.
2. Bring to a boil, lower the heat, cover and simmer until the lentils are soft and the water has been absorbed, about 45 minutes.
3. Combine the bulgur and 2 cups water in a medium saucepan.
4. Bring to a boil, lower the heat, cover and simmer for about 15 minutes.
5. Preheat the oven to 350*F.
6. Transfer the lentils to a large mixing bowl.
7. Add the bulgur and remaining ingredients except the tomato paste or sauce.
8. Mix with your hands until thoroughly combined.
9. Pat the mixture into a 5x9" loaf pan.
10. Bake until firm but not dry, about 40 minutes.
11. During the last 5 minutes of baking, brush the top with tomato paste or sauce.
12. Let cool 15 minutes.
13. Cut into slices and serve warm.
14. Enjoy!

Reviews

[1ginger]

Would try it again with a few adaptions. It needs a little more binding with either egg or bread crumbs, and more flavor with beef seasoning would do the trick. With the changes, it would be a keeper for a lentil loaf. Ginger

[DIryshe]

Great recipe! I made it as directed, but took Ginger1's advice and added more egg and used some seasoned dry bread crumbs, and added some Lipton Onion Soup Mix, for flavor.