This actually tastes better to me than the actual meat loaf that I grew up with. If you serve it up with some mashed potatoes and mushroom gravy you’re set!** make sure that you cook the rice while you are cooking the lentils to save yourself time. I cook my rice in a rice cooker to make things easier and fast.
Prep Time: 90 minutes | Cook Time: 60 minutes | Yields: 6 servings
1.5 cup lentils (rinsed, drained and cooked)
3.5 cup water
2 diced onions
3 minced cloves garlic
3 tbsp olive oil
2 cups pre-cooked rice
0.5 tsp salt
.25 cup organic ketchup or bbq sauce
.5 tsp sage
.5 tsp Italian seasoning
In a large stock pot cook lentils according to directions which is usually 30 minutes. Drain them, then mash them in a large bowl.
Sauté the garlic and onions in olive oil about 3 to 5 min. or until soft.
Combine the onions, garlic and olive oil with the mashed lentils and add the rice, salt, ketchup or barbecue sauce, sage, and Italian seasoning.
Gently press the mixture into a lightly greased loaf pan. Drizzle a bit of extra ketchup on top if desired.
Bake for 1 hour at 350 degrees. Allow to cool slightly before serving, as this will help the lentil loaf to firm up.