| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Eggs | Vegetarian | Meats, Vegetarian | 6 | Servings |
INGREDIENTS
| 1 | c | Lentils – raw, brown |
| 1/4 | c | Wheat germ |
| 1 | c | Breadcrumbs – whole wheat |
| 1/2 | c | Brown rice |
| 1 | Onion – small, minced | |
| 3 | Eggs | |
| 1 | c | Clove – crushed |
| 1 | ts | Thyme |
| 1 | tb | Soy sauce |
| 4 | tb | Tomato sauce |
| 1 | tb | Olive oil |
| 2 | tb | Tabasco sauce |
INSTRUCTIONS
Contributed to the echo by: Fred Towner Originally from: Calgary Suns' Great Meatloaf Recipe Search - Monday, June 4, 1990 Submitted by Richard Foxton Richard Foxton's Vegetarian Meatloaf Cover lentils with water and cook on a low boil for 1-1/2 hours or until tender. Mash lentils coarsely and combine with remaining ingredients. Pour into well greased loaf pan and bake, covered, at 350 F for 45 minutes. Remove cover and continue to cook for 15 minutes or until loaf is firm to the touch. Serve with your favourite sauce. Servings: 6 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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