Meatloaf Gets a Makeover: Rice and Lentil Loaf
15 Nov
I love to make this dish for dinner, mostly because I love the leftovers even more! I love cold, leftover meatloaf – I mean rice and lentil loaf – better than the first serving of it!
Most everyone has an opinion about meatloaf. Some love its homey comfort made from their mom’s recipe. Some think of it as a heavy-duty boring blast from the past. Some would never eat it. Enter rice and lentil loaf with mass appeal!
Whether you’re a meat eater, vegetarian or trying to cut meat from your meals more often (think Meatless Monday), this loaf is a great option for you to try.
Whatever your opinion of the classic dish, this recipe is meatloaf-like enough for fans, but different enough for meatloaf foes. The addition of rice, lentils and vegetables makes it a healthy dish, and although it has almost the same texture as meatloaf, it gives you the chance to try something a little out-of-the ordinary.
Best of all, the leftovers are amazing, cold and straight from the fridge!
Recipe for Rice and Lentil Loaf:
Serves 6-8 people
Ingredients
- 3 cups of water
- 3/4 cup o uncooked lentils, sorted & rinsed
- 1 cup of uncooked regular rice
- 1/2 cup of finely chopped onion
- 3 cloves garlic, minced
- 1/2 cup of bread crumbs
- 1/2 cup of shredded carrot
- 1/4 cup mushrooms, diced
- 2 eggs, slightly beaten
- 1-2 handfuls of Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon dried parsley
- 1, 14-ounce jar of pasta sauce
Directions
- Preheat your oven to 350 degrees F. In a medium saucepan, combine the water and lentils and bring it to a boil. Reduce the heat, cover and simmer for about 5 minutes.
- Add the rice, onion, salt and mix together well. Cover the pan and simmer for about 15-18 minutes until the liquid is absorbed and the lentils and rice are tender.
- Remove the pan from the heat and allow it cool for about 10 minutes. Add in the remaining seasonings and mix together well.
- Grease an 8x4-inch glass loaf pan (use a non-metallic pan -- a casserole dish if you need to). Stir ½ cup of the pasta sauce and the remaining ingredients into the lentil mixture. Mash it up a bit as you mix it. Press it firmly into your greased pan.
- Bake the loaf for 40-45 minutes or until the top of the loaf is golden. Remove from the oven and cool for 10 minutes.
- Heat up the remaining pasta sauce and spoon it on top of each slice.
This looks awesome! I’m having a dinner party with a vegan guest this weekend and I’m totally making this. I was trying to figure out what to make other than pasta or soup (again!)!
Thank you!
Glad you like it! Keep in mind the eggs & cheese in the recipe…you’ll need some good vegan swaps for those ingredients!
Yeah, I’m going to have to think that through. I’m not sure about the cheese – I almost feel omitting would be not great but better than a soy sub. Perhaps silken tofu for the eggs? Maybe I’m totally off-base.
Hmmm…there are probably good egg replacers available to cook w/. I’ve also read that vegan cheeses have come a long way, so maybe don’t omit! Let me know how it turns out if you decide to go for it!
Yum yum. This is a delectable take on meatloaf. Hope you have a nice weekend!
Thanks – you too!!
Rice and Lentil loaf, thats sounds like a healthy bread full of nutrition. I d love to try your recipe.
Yes! It has a bunch of veggies included, too! It’s easy to make – hope you try it — and like it!