Vegetarian Lentil Meatloaf makes a great beef stock sub — Meat for the vegetarian! Fibre and protein rich, low in fat super easy and really yummy!
Preheat oven to 160 C.
Cook lentils and brown rice according to packet directions.
In a large bowl mash the cooked lentils and add wheatgerm, breadcrumbs, brown rice, eggs, onion, thyme, the tomato paste and tomato sauce, vegemite and cheese. Pour into 23x12cm loaf tin.
Bake covered for 1 hour.
Recipe Hints and Tips:
- Vegetarian Lentil Meatloaf can't be frozen. So we suggest making enough for the family to avoid having leftovers.
- You can add chopped celery,carrots and mushrooms if you wish.
- You can also use Parmesan cheese instead of cheddar if you want to.
- Add another egg if the moist is not enough for your liking. It can also help the loaf to stick together.