Categories: Lentils, Main Dish, Meatloaf, Vegetarian
Ingredients
- 3 cups cooked lentils (see note)
- 1/2 cup chopped yellow onion
- 2 garlic cloves, minced
- 1 lb mushroom, chopped
- 1/2 cup chopped walnuts
- 1/2 cup quick-cooking oat
- 2 large eggs, beaten
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon soy sauce
- 1/4 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 1 1/2 cups shredded mozzarella cheese
Directions
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Note: to make lentils, sort 1 ¼ cup dried lentils in a medium saucepan over high heat; combine the lentils with 2 cups water (do not add salt); bring to a boil, reduce heat to low and simmer, covered until the lentils are tender, about 15-20 minutes.
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Preheat oven to 350°.
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In a big bowl, combine all the ingredients except the cheese; mix well.
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Turn the mixture into a lightly oiled 8×8 inch glass baking pan; gently pat down.
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Bake until the loaf is firm and the top is lightly browned, about 40 minutes.
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Sprinkle the cheese on top and bake 10 minutes, until the cheese is melted.
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Let stand in dish for 5-10 minutes before serving.
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Cut into squares and serve from the baking dish.