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.


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