Vegetarian "I Can't Believe I Don’t Miss" Meatloaf

The combination of the lentils, cheese and oats really makes this a very savory substitute for your regular meatloaf. It's high in fiber, low in fat, and even has its fair share of protein.

Serves: 6

Prep Time: 30 minutes

Cook Time: 40 minutes

Ingredients:

• 2 cups water
• 1 cup dry green or brown lentils
• 1 1/2 teaspoons salt
• 1 small onion, diced fine
• 1 cup instant-style oats
• 3/4 cup grated cheddar cheese
• 1 egg, beaten
• 1/2 cup tomato sauce
• 1 clove garlic, minced
• 1/4 cup parsley, chopped
• 1/4 cup basil, chopped
• 1/2 teaspoon black pepper

Preparation:

1. In a saucepan, bring lentils, 1 tsp of the salt, and the water to a boil, reduce heat and simmer covered for 25-30 minutes, or until lentils are tender.
   
   
2. Preheat oven to 350 degrees F.
   
   
3. Drain lentils very well, pour into mixing bowl, and partially mash. Allow to cool for 10 minutes.
   
   
4. Add the onions, cheese, and oats, and stir until combined.
   
   
5. Mix in the egg, garlic, tomato sauce, parsley, basil, remaining salt and pepper.
   
   
6. Using a rubber spatula, scrap into well-greased loaf pan and smooth the top.
   
   
7. Bake for 35- 40 minutes until the loaf is firm to the touch, and the top is lightly browned.
   
   
8. Let loaf rest for 15 minutes before trying to slice and serve.
   
   

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