Wednesday, 10 April 2013

Simple Rice and Lentil Meatloaf

This recipe comes from and is a quick and simple way to use up left over rice and/or lentils. This a very cheap base for many meals and will freeze well.

 Simple Rice and Lentil Meatloaf


1 1/2 cups lentils
3 1/2 cups water or vegetable broth
2 onions, diced
2 cloves garlic, minced
3 tbsp olive oil
2 cups pre-cooked rice
1/2 tsp salt
1/4 cup ketchup or barbecue sauce
1/2 tsp sage
1/2 tsp Italian seasoning


Pre-heat oven to 350 degrees.
In a large soup or stock pot, simmer the lentils in water or vegetable broth until cooked, about 30 minutes. Drain thoroughly then mash the lentils until they are half mashed.
Saute the onions and garlic in olive oil for 3 to 5 minutes, 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. Allow to cool slightly before serving, as this will help the lentil loaf to firm up.
Makes six servings.

NB: I found the meatloaf a bit soft to serve as meatloaf but it was perfect for anywhere you want flavoured mince. I froze it and them used it for grill cheese sandwiches and as the base for Kind Shepherd's Pie. Would also be perfect for nachos or bolognese sauce.

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