Meatloaf With Lentils And Vegetables Recipes

VEGETARIAN MEATLESS MEATLOAF WITH LENTILS

Steps:

• Combine broth and lentils in a saucepan and bring to a boil. Reduce heat and simmer until lentils are soft and broth is absorbed, 20 to 30 minutes. Drain extra broth, if necessary. Mash lentils slightly and transfer to a large mixing bowl.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
• Add oats, Cheddar cheese, panko, eggs, onion, ketchup, garlic, parsley, Worcestershire sauce, basil, red pepper flakes, salt, and black pepper to the bowl with the lentils and mix well. Transfer mixture to the prepared loaf pan.
• Bake in the preheated oven until loaf starts to brown, 35 to 45 minutes. Let sit 10 minutes before serving. Loosen sides using a spatula before slicing.

VEGAN MEATLOAF

Steps:

• Pre-heat oven to 350
• Chop onion, celery, mushrooms, red pepper, and carrot (diced). I used the small blade on my favorite vegetable chopper.
• In a large skillet, cook onion, garlic, mushrooms, carrots and celery, and salt and pepper until browned. (You may use a little vegetable broth to avoid sticking )
• In a food processor, pulse the prepared lentils, quick oats, flaxseed, bread crumbs, cooked vegetables, tomato paste, bbq sauce, mustard, and parsley in a food processor.
• The finished product should be chunky; do not over Pulse.
• Use a silicone backing or placed parchment paper in the base of a glass loaf pan. If you don't have a loaf pan, you may form the dough into a loaf shape on a cookie sheet.
• Place dough into the loaf pan and gently press the top to form a bread shape on top.
• Cover with aluminum foil.
• Bake for 35 minutes, covered.
• Uncover after 35 minutes, and drizzle additional bbq sauce on top.
• Return to oven for 10 minutes uncovered.
• Remove from oven; recover and let stand for 10 minutes before cutting.
• I find it easier to remove it from the pan before cutting.

DELICIOUS MEATLOAF WITH VEGETABLES

Steps:

• Set oven to 350 degrees.
• In a large skillet melt butter; saute the onions, green onion, garlic, chopped celery and carrots over medium heat, stirring for until the carrots are fork-tender (about 10 minutes).
• Season with seasoning salt and pepper.
• Add in Worcestershire sauce and 1/2 cup ketchup; cook stirring 2 minutes; remove from heat.
• In a large bowl combine the sauteed veggies, ground beef and pork, mushrooms, bread crumbs, eggs, milk, Parmesan cheese and parsley.
• Pat into a shallow 10 x 5-inch oval baking dish.
• Sprinkle with grated Parmesan cheese, then drizzle about 1-1/2 cups ketchup over the mixture.
• Bake for about 1 hour or until cooked.

SNEAKY MEATLOAF WITH GROUND BEEF AND LENTILS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine water and lentils in a heavy pot, cover, and bring to a boil over medium-high heat. Reduce heat to low and simmer until lentils are soft, stirring occasionally, about 40 minutes. Remove lid, but do not drain. Set aside.
• Combine bell pepper, carrot, onion, and celery in a food processor; pulse until veggies are cut into very small pieces. Remove vegetables to a large bowl. Add lentils to the food processor and process until pureed; add to vegetables.
• Add ground beef, bread crumbs, egg, salt, and pepper to the vegetable-lentil mixture. Mix ingredients together with your hands until well incorporated. Shape meat and vegetable mixture into a loaf and place in the middle of a 9x13-inch baking dish. Cover with aluminum foil.
• Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove foil and bake until top is browned, 5 more minutes. Top with tomato sauce and bake 5 minutes more. Garnish with parsley.

MEATLOAF WITH LENTILS AND VEGETABLES

Steps:

• Preheat oven to 350°F.
• Sautee garlic, onions and carrots until just tender.
• Mix cooked vegetables, meat, lentils, bread crumbs, egg, and stock until combined.
• Grease baking dish or spray with cooking spray.
• Press mixture into dish.
• Optional: if topping with a sauce, like tomato or BBQ sauce, it can be added now. Alternatively, you could wait until after it is cooked.
• Bake 30 minutes, or until cooked all the way through.
• Optional: broil the loaf for 5 minutes to brown the top.

LENTIL & TURKEY MEATLOAF MINIS

Steps:

• Preheat oven to 350 degrees F.
• In a small saucepan, add water and lentils. Bring to a boil over high heat, reduce heat to medium and simmer for about 8-10 minutes, or until tender but not mushy. Drain and set aside.
• Meanwhile, in a medium skillet over medium heat, add oil. Sauté onions until soft and translucent, about 3-5 minutes. Add in red pepper and cook until slightly softened, about 2-3 minutes. Add garlic and salt and cook until fragrant. Remove from the heat and cool slightly.
• In a large bowl, mix together the ground turkey, cooked lentils, sautéed onions, peppers, and garlic.
• Mix in breadcrumbs and egg.
• Lightly oil a muffin tin.** Evenly divide the turkey mixture into 6-8 of the cups. Set aside.
• In a medium bowl, mix together chilli sauce, paprika and cumin. Adjust seasonings to taste.
• Evenly slather each mini meatloaf with chilli sauce.
• Bake for 25-30 minutes or until internal temperature reads 160-165 degrees F.

MEATLOAF GETS A MAKEOVER: RICE AND LENTIL LOAF

Steps:

• 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.

MY MOM'S VEGETABLE "MEATLOAF" WITH CHECCA SAUCE

Steps:

• For the sauce:
• In a food processor, combine the cherry tomatoes, scallions, garlic, basil, oil, salt, and pepper. Pulse the tomatoes until they are coarsely chopped, being careful not to puree them. Transfer the sauce to a bowl.
• For the lentil loaf:
• Preheat the oven to 350°F. Spray a 10 x 4 1/2-inch loaf pan with vegetable oil cooking spray.
• Meanwhile, heat a large skillet over medium heat. Add 1 tablespoon of the olive oil. Add the onion, carrot, and celery and cook until tender, about 5 minutes. Transfer to a large bowl to cool slightly. Reserve the skillet.
• In the same large skillet, cook the spinach over medium heat until the spinach wilts, about 3 minutes. Drain and let cool slightly. Squeeze the excess liquid from the spinach. Transfer the spinach to a cutting board and coarsely chop. Add to the onion mixture.
• Add the lentils, brown rice, 3/4 cup of the mozzarella, the corn, basil, eggs, egg white, salt, pepper, and 3/4 cup of the sauce to the cooled onion mixture. Spoon the mixture into the prepared pan. Arrange the sliced tomatoes in 2 rows over the lentil mixture, covering the top completely. Sprinkle with the remaining 1/4 cup mozzarella and drizzle with the remaining 1 tablespoon olive oil.
• Bake until the loaf is heated through and the topping is melted and starting to brown, 30 to 35 minutes. Let cool for 15 minutes. Slice the loaf (still in the pan) into 1-inch slices, arrange on plates, and serve with the remaining sauce.