Vegetarian Meatloaf is a great option for a protein filled vegetarian entree. Unlike most vegetarian meatloaf recipes this has no soy products, which I try to avoid. The protein comes from the sprouted red lentils and the pastured eggs. Check out my post on How to Sprout Red Lentils for step-by-step instructions.
This meatloaf is so tasty I don’t even think it needs the customary tomato sauce topping. Of course, it’s up to you to decide.
Vegetarian Meatloaf with Sprouted Red Lentils:
1 1/2 cups sprouted red lentils
1 cup brown rice (can also be cooked sprouted rice)
1 1/2 tsp salt
1/2 tsp pepper
2/3 cup ground flax
3 pastured eggs
1/4 cup tomato sauce
3 tbsp ground chia seeds**
** To grind chia seeds, put them in a coffee grinder. This helps solidify the meatloaf and keeps it from being crumbly.
1. Pre-heat the oven to 350°. Saute onions, carrots and spices in a cast iron skillet until onions are slightly transparent.
2. Set the skillet aside to cool. In a food processor combine the remaining ingredients (the lentils do not have to be cooked) and then add the onions and carrots and mix well.
3. Pour mixture into a well oiled loaf pan and bake at 350° for 40-50 minutes.
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