Yes I said it, my mother doesn't like to cook, and when she reads this post, I'm sure she'd agree. That said, I've never met anyone who loves to collect recipes the way she does. She's forever cutting out a recipe out of the newspaper or a magazine and adding it to her recipe box for her to try when she's retired.
Well she's been retired for about 10 years now and I can count on one hand the number of recipes that have made it out of the recipe box. Living with a newly vegetarian partner means that I'm always trying to find new ways to re-invent old standards and this to me is a great homage to the beloved meatloaf.
If you're having a meatless Monday, or May is a meathless month, ENJOY!
1 cup uncooked lentils
2 to 2 ½ cups vegetable stock
1 tablespoon flour
1/2 teaspoon salt
1 tablespoon butter
1 cup of milk
2 shallots, finely diced
2 sprigs sage leaves, finely chopped
2-3 teaspoons tomato paste
1 cup bread crumbs
2 tablespoons melted butter
1 ½ cups shredded cheese (or less if you don’t like it very cheesy) (optional)
1 egg lightly beaten
- Spread lentils out on a flat surface and look over to remove debris or shriveled lentils. Once complete rinse with water, repeat then drain.
- Cover with broth or water and cook until very soft. Remove from heat and puree. This will yield 2 cups of lentil puree.
- Blend flour, salt with butter in a saucepan over low heat. Add milk until mixture is thick and smooth.
- Add lentil puree, onion, sage, tomato paste, breadcrumbs and melted butter, cheese and egg. Mix well until all ingredients are blended. Mixture should be stiff but not rigid.
- Spoon mixture into a greased loaf pan and bake at 375 for 30-45 minutes until firm.
Time saving tip: Open 1 10oz can of lentils in a medium saucepan, add 2 cup vegetable stock (or water) and boil until soft or, all water is absorbed. Lentil should be soft enough to be able to mash down with a fork. Yield 2 cups pureed lentils.