Meatless Loaf

MEATLESS LOAF
Makes 1 loaf to serve 4 to 6 people; Prep Time 15 minutes; Cook time 50 minutes
1 cup dry brown lentils
2 medium carrots, grated
1 cup diced Medjool dates
1 medium onion, diced
1 stalk celery, diced
2 tablespoons unsalted butter
2 cloves garlic, minced
1 tablespoon cumin
2 tablespoons soy sauce
2 tablespoons A-1 sauce
1/2 cup ground or very finely minced pecans
1 1/2 cups cooked rice
1/2 cup dry bread crumbs
3 large eggs
Preheat oven to 350 degrees.
Cook lentils in boiling salted water for 20 minutes, or until very soft. Drain well. Place in food processor and pulse until very small bits.
Saute the carrots, dates, onion, celery in the butter in a large skillet over medium high heat for 6 to 8 minutes, until very soft, stirring frequently to remove moisture. Add in garlic, cumin, A-1 sauce and soy sauce and cook another minute. Add this skillet mixture to food processor and pulse until very well blended.
Remove from food processor and stir in pecans, rice, bread crumbs and eggs.
Place a tin foil sling into a loaf pan and spoon mixture into pan. Bake for 30 minutes at center of oven.
OPTIONAL GLAZE:Â While mixture is baking, simmer for about 2 minutes in a small saucepan 1 cup ketchup, 1/2 cup brown sugar and 1 tablespoon vinegar, until thickened slightly.
Remove loaf from oven and spread sauce on top. Return to oven and bake another 20 minutes. Slice and serve as you would meatloaf.

recipe source An Apron String

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