Veggie Loaf - 1

A few folks on Facebook took issue with me calling this dish “meatloaf.” (They were not vegetarian, ironically). I usually call it meatloaf because then people know what I’m talking about, and “veggie loaf” just doesn’t sound very appetizing. (Have you noticed that loaf is one of those words that starts to look strange after you stare at it for a while?) You can decide for yourself what to call it. My family called it delicious-even Jay who usually sticks to eating PB&J or spaghetti enjoyed dipping bits of it into ketchup. I made it because I was walking by The Cordova Café and saw a sign advertising “Cold Meatloaf Sandwich,” and that sounded so good.

Ingredients

3/4 c lentils
1/2 c oats
1/2 c brown rice
1/2 c raw pecans (chopped fine)
1 can diced tomatoes (drained, reserving liquid)
1/2 t salt
2 T tahini
1 T sesame oil
1 T soy sauce
1 T Dijon mustard
2 t marjoram
1/2 c. bread crumbs (I used panko)

Cook rice, lentils and oats separately.

Chop pecans.

Combine cooked rice, lentils oats in pecans, add remaining ingredients and stir to combine. If the mixture seems dry, add a little of the reserved tomato juice. If it seems too loose, add a little more breadcrumbs.

Press into a greased glass bread pan and bake at 350 degrees for about an hour or until browned an crispy.

Recipe: Lentil-Pecan “meat” loaf

5 thoughts on “Recipe: Lentil-Pecan “meat” loaf

  • November 17, 2009 at 6:14 am
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    I don't mind at all what you call it – it looks yummy to me! Just thinking if I have everything I need to make this tonight. Hmm maybe, will have to pop out for a tin of tomatoes I think. Definitely one to try. Thanks for the recipe; I think even my picky daughter might like it.

  • November 22, 2009 at 10:34 am
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    Have come back to tell you that I did make your loaf and it was really very good. I shared it with my daughter the first night but then there was still lots left so I had it cold which I really enjoyed. I might make it to have in the fridge over Christmas to have with salad and stuff as once it's done you can just get on with eating it and no messing about with cooking. The texture firms up further when cold and was easy to cut. You could put stuffing in it too if you wanted – I might do that. Thanks for sharing the recipe – it was full of really good stuff. Perfect. Loved it.

  • November 23, 2009 at 1:02 pm
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    Thanks for sharing! Mine got gobbled up pretty quickly. I might have to make
    it again. The stuffing is a great idea… or you could pu mashed potatoes
    inside! 🙂

  • November 23, 2009 at 9:02 pm
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    Thanks for sharing! Mine got gobbled up pretty quickly. I might have to make
    it again. The stuffing is a great idea… or you could pu mashed potatoes
    inside! 🙂

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