A meatless loaf so packed with flavor, you’ll never miss the meat
Meatloaf has to be high up there on the list of comfort foods. With Roman and French roots, it quickly became popular during the Depression and other economically rough times, and thus a staple of American classic dinners. The typical meatloaf may have been more suited for those times though, people needed heavier fat-drenched meals to keep meat on their bones. Now a days, we could use a little less meat. (Or perhaps a meatless loaf!)
Get to know your grains
I traded out the ground beef and possible bacon or veal for some good old fashioned lentils and grains. Bulgar is such a fantastic and often times forgotten whole grain. It’s a great source of fiber, B vitamins, iron, and lowers your risk of developing cardiovascular disease. Maybe people living in the Depression Era could have benefited from this after all!
Lentils are low in calories and very high in nutrients. They lower cholesterol and support heart and digestion health. They are packed full of protein and iron and contain virtually no fat! Due to their complex carbohydrates and insoluble fiber lentils increase steady, slow burning energy. They’re also among our 10 Best Foods for Women. So you might actually feel like doing something other than passing out when you hit the sheets after dinner.
A healthy variation on meatloaf made with lentils and grains.
- 1/2 cup brown lentils
- 1 cup vegetable stock
- 1/3 cup water
- 2 dried bay leaves
- 3/4 cup bulgur
- 1 cup water boiled
- 1/4 cup ketchup
- 1 cup rolled or quick oats
- 3 tablespoons tamari or soy sauce
- 2 tablespoons nutritional yeast
- 1 tablespoon flax meal
- 2 tablespoons Worcesteshire sauce
- 2 tablespoons tahini
- 2 teaspoons blackstrap molasses
- 1/4 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon marjoram
- 1 teaspoon dried basil
- Fresh pepper and salt to taste
- 3-4 tablespoon natural ketchup
- 1 teaspoon Worcestershire sauce
- 1 teaspoon BBQ sauce
- Combine the lentils, veggie stock, 1?3 cup of water, and 2 bay leaves in a saucepan. Bring to a boil, then lower heat to medium-low, cover, and cook for 25 to 30 minutes, until just about tender. Then add the bulgur and boiling water, cover, and cook on medium-low heat for another 10 minutes.
- Preheat your oven to 375 F. Lightly oil an oven-proof glass loaf pan and line the bottom of the pan with a strip of parchment paper to cover (make sure some sticks out along the short ends of the pan; it will be much easier to remove!). Combine the topping ingredients in a small bowl.
- After the bulgur is cooked, remove the bay leaves and add all the remaining ingredients (except topping). Stir very well and transfer the mixture to prepared pan and pack it in. Generously spread the topping on top!
- Cover the dish with aluminum foil and bake for 25 to 28 minutes. Remove the foil and bake for another 7 to 8 minutes. Remove from the oven and let stand for 10 to 15 minutes or so, before cutting to slice and serve. You'll never look at meatloaf the same way again!
FREE APHRODISIAC NEWSLETTER
Subscribe to our free aphrodisiac newsletter