February 20, 2009


This is a wonderful "meat"loaf recipe (I call it lentil-loaf). It will take a few modifications to get it completely in line with an anti-inflammatory diet...mainly finding a good non-tomato based sauce to substitute for BBQ sauce. Maybe some Worcestershire sauce would accomplish the same "tang"?

{Started with this recipe and adjusted.}
2-4 servings
1½ hours - 10 min prep

2 cups water
1 cup lentils
1 small onion, finely diced (or to taste)
1 cup oats
3/4 cup grated cheese (cheddar, swiss, jack or american)
1 egg, beaten
1/2 cup BBQ sauce (I think substituting with 1/2 cup applesauce would be tasty, but I haven't tried it yet)
1 teaspoon garlic powder
1 teaspoon dried basil
1 tablespoon dried parsley

Sauce/Topping if desired (but it is great without it):
4 tablespoons apple cider vinegar
2-4 tablespoons dark brown sugar (to taste)
1/2 cup ketchup

(or mix some brown sugar, ketchup, and Worcestershire sauce to taste)

1. Boil water in a saucepan.
2. Add lentils and simmer covered 25-30 minutes or until lentils are soft and most of water is evaporated.
3. Drain and partially mash lentils.
4. Scrape into mixing bowl and allow to cool slightly.
5. Stir in onion, oats and cheese until mixed.
7. Add egg, BBQ sauce, garlic, basil, and parsley.
8. Mix well.
9. Spoon into loaf pan that has been well-greased.
10. Smooth top with back of spoon.
11. Bake at 350 degrees for 30- 45 minutes until top of loaf is dry, firm and golden brown.
12. Cool in pan on rack for about 10 minutes.
13. Run a sharp knife around edges of pan then turn out loaf onto serving platter.

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