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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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You may change the herbs to what your mother used in her meatloaf. Enjoy. Ingredients:
2 cups dry lentils |
1 bay leaf |
8 cups water |
1 cup uncooked fine bulgur |
1 cup soft whole wheat bread crumbs |
1 egg, beaten |
1 tablespoon ketchup |
1 medium onion, chopped |
2 cloves garlic, crushed |
1 teaspoon crumbled dried thyme |
2 teaspoons crumbled dried oregano |
1 teaspoon crumbled dried tarragon |
salt & freshly ground black pepper |
3 tablespoons tomato paste or 3 tablespoons tomato sauce |
Directions:
1. Combine the lentils and bay leaf in a large pot with 6 cups water.
2. Bring to a boil, lower the heat, cover and simmer until the lentils are soft and the water has been absorbed, about 45 minutes.
3. Combine the bulgur and 2 cups water in a medium saucepan.
4. Bring to a boil, lower the heat, cover and simmer for about 15 minutes.
5. Preheat the oven to 350*F.
6. Transfer the lentils to a large mixing bowl.
7. Add the bulgur and remaining ingredients except the tomato paste or sauce.
8. Mix with your hands until thoroughly combined.
9. Pat the mixture into a 5x9 loaf pan.
10. Bake until firm but not dry, about 40 minutes.
11. During the last 5 minutes of baking, brush the top with tomato paste or sauce.
12. Let cool 15 minutes.
13. Cut into slices and serve warm.
14. Enjoy!
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