Meatloaf Gets A Makeover Rice And Lentil Loaf Food

RICE AND LENTIL LOAF (VEGETARIAN RECIPE)

Steps:

• 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 and onion to the pan with lentils and stir to combine. Cover the pan and simmer for about 18-20 minutes until the liquid is absorbed and the lentils and rice are tender.
• Preheat your oven to 350 degrees F.
• Remove the pan from the heat and allow it cool for about 10 minutes.
• In a medium bowl, add the breadcrumbs, Parmesan cheese, salt, black pepper, and red pepper flakes. Mix to combine.
• In a separate bowl add the eggs, 2 teaspoons of the Worcestershire sauce, and half the marinara sauce. Stir to combine.
• Add the rice and lentil mixture to the egg mixture. Add the garlic, carrots, mushrooms and parsley. Stir to combine. Add the breadcrumb mixture and mix until all ingredients are combined.
• Lightly spray an 8x4-inch loaf pan or casserole dish with the nonstick cooking spray.
• Transfer the mixture to the loaf pan and press it firmly into the pan.
• Bake for 40-45 minutes or until the top of the loaf is golden. Remove from the oven and cool for 10 minutes.
• As the loaf cools, add the remaining marinara sauce and Worcestershire sauce to a small saucepan over medium heat. Add the cornstarch to a small cup along with 2 tablespoons water. Mix until smooth. A little at a time, add the cornstarch mixture to the marinara sauce. Stir until warmed through and the sauce thickens (just a minute or so). Remove from the heat.
• Spoon the marinara sauce over the top of the loaf before serving.

VERONICA'S VEGGIE MEATLOAF WITH CHECCA SAUCE

Steps:

• For the Checca Sauce: Combine the cherry tomatoes, scallions, garlic, basil, and oil in a processor. Pulse the tomatoes until they are coarsely chopped, being careful not to puree. Set aside. Season the sauce with salt and pepper.
• For the Lentil Loaf: Place the lentils in a large saucepan of cold water. Bring the water just to a boil over high heat. Carefully drain the boiling water and rinse the lentils. Meanwhile, in a heavy large saucepan over medium heat, bring the broth to a boil. Add the rice and return the liquid to a boil. Decrease the heat to low, cover the rice, and gently simmer without stirring for 10 minutes. Stir in the lentils, onion, carrot, and celery. Cover and continue cooking without stirring until the rice and lentils are tender and the liquid is absorbed, about 30 minutes longer. Turn off the heat. Sprinkle the corn over the rice and lentils and let stand, covered, for 5 minutes. Uncover and fluff the rice with a fork. Cover and let stand for 5 more minutes.
• Meanwhile, preheat the oven to 350 degrees F.
• Spread 1 tablespoon of the butter over a 10 by 4 1/2 by 3-inch loaf pan. In a heavy, large skillet, cook the spinach over medium heat until the spinach wilts, about 3 minutes. Drain and squeeze the excess liquid from the spinach. Transfer the spinach to a work surface and coarsely chop.
• In a large bowl, gently mix the lentil mixture, spinach, 1 cup of the mozzarella cheese, eggs, 1/4 cup of Parmesan cheese, basil, salt, pepper, and half of the checca sauce. Spoon the mixture into the prepared pan. Arrange the sliced tomatoes in a row over the lentil mixture. Sprinkle with the remaining 1/2 cup of mozzarella cheese and 2 tablespoons of Parmesan cheese. Dot the top with the remaining 1 tablespoon of butter.
• Bake uncovered until the loaf is heated through and the topping is melted and starting to brown, about 30 minutes. Let cool for 15 minutes. Slice the loaf into 2-inch slices, arrange on plates, and serve with the remaining checca sauce.

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.

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.

WONDERFUL MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine the beef, rice, brown sugar, onion and 1 tablespoon ketchup. Mix well and place in a 5x9 inch loaf pan.
• Bake at 350 degrees F (175 degrees C) for 30 minutes. Spread remaining 1/2 cup ketchup over the top of the loaf. Bake for 15 more minutes.