| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs |
|
Meatloaf |
8 |
Servings |
INGREDIENTS
| 4 |
c |
Chicken broth |
| 1 |
c |
Lentils |
| 1 |
tb |
Finely chopped fresh parsley |
| 1/2 |
c |
Diced onion |
| 1/2 |
c |
Diced celery |
| 1/4 |
c |
Finely chopped walnuts |
| 2 |
tb |
Finely chopped walnuts |
| 4 |
sl |
Whole wheat bread, crumbled |
| 2 |
|
Egg whites |
| 1 |
cn |
Tomato sauce (8 oz) |
| 3 |
tb |
Chili sauce |
| 1/2 |
ts |
Garlic powder |
| 1/2 |
ts |
Poultry seasoning |
| 1/2 |
ts |
Ground sage |
| 1 |
tb |
Prepared horseradish |
| 1/8 |
ts |
Black pepper |
INSTRUCTIONS
Preheat oven to 350'F. Lightly coat a 9x5x2" loaf pan with nonstick
cooking spray.
In a medium saucepan, bring the chicken broth to a boil. To the
boiling broth, add the lentils and parsley and cover the saucepan,.
Reduce the heat to low, and cook for 45 minutes. Drain the lentils,
and set aside to cool.
In a large bowl, combine the cooked lentils with the remaining
ingredients. Mix well. Place the mixture in the prepared pan, and
press down firmly with the back of a spoon. Bake uncovered for 45
minutes. Let the loaf sit for 10 minutes, then invert onto a serving
plate. Cut into slices, and serve with a mushroom, tomato or chili
sauce.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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