| 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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