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!
Please Note Nutritional information is provided as a guide only and may not be accurate.
- 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.