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!
Method
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Preheat oven to 160 C.
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Cook lentils and brown rice according to packet directions.
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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.
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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.
