Friday, June 13, 2014

Nutty Meatless Loaf

Okay so WOW I haven't posted in over a week.  I am very sorry but life does continue to be crazy.  It has definitely calmed down now that Mark and I are homeowners living in our new house!  But still... we haven't unpacked boxes, there are shower gift duplicates that need to be returned, thank you cards that need writing, the floor needs cleaning... so even when we are at home, there is no relaxing or blogging.  However, today is Friday the 13th.  It's 10:45 AM, and my students are in a rehearsal for Tuesday's spring concert.  It's a full moon, it's raining, and I am a walking zombie after this long, crazy week.  So instead of working, here is a recipe for nutty meatless loaf.  Don't knock it till you've tried it.

I know it sounds gross to have a meatless meatloaf, but this one is pretty awesome.  It was a great mix of salty and sweet, and crunchy and soft.  It is mostly made from lentils and brown rice, but flavored with everything from apricots and fresh mango to garam masala (see recipe below) and pecans.  Aren't you intrigued yet?  It all gets baked together and comes out looking more like a pie that a meatloaf, but after all, it's not a meatloaf anyway.  There are so many flavors in this dish that I was content to eat it for lunch day after day.  My mom said she liked it and it was "almost like a dessert."  There is fresh mango on top, so it is sweet, but there is also onion and celery, so it is not actually a dessert at all :)  I think you should try it out.  Give meatless loaves a chance!

nutty meatless loaf
from Better Homes and Gardens
makes 8 servings

1 1/4 cups dry red or yellow lentils
2 medium carrots, shredded
3/4 cup snipped dried apricots and/or golden raisins
1 medium onion, chopped
1 stalk celery, chopped
1 1/2 teaspoons garam masala (see below)
2 cloves garlic, minced
1 tablespoon vegetable oil
3 eggs, lightly beaten
1 1/2 cups cooked brown rice
3/4 cup pecans, toasted and chopped
1/2 cup mango chutney
1/4 cup chopped red sweet pepper
1/4 cup chopped peeled fresh mango
cilantro leaves (optional)


1) Preheat oven to 350 deegrees.  In a medium saucepan, bring 3 cups of water and lentils to boiling; reduce heat.  Cover simmer 10 to 15 minutes or until tender.  Drain and set aside.

2) In a 10-inch skillet, cook carrots, apricots, onion, celery, garam masala, and garlic in hot oil over medium heat for 5 minutes or until tender, stirring occasionally.

3) In  a large bowl, combine eggs, cooked lentils, carrot mixture, brown rice, 2/3 cup of the nuts, half the chutney, and 1 teaspoon salt.

4) Firmly press lentil mixture into a greased 9- or 9-1/2-inch deep dish pie plate.  Bake, uncovered, 25 minutes.  In a small bowl, combine remaining chutney with sweet pepper, mango, and remaining nuts.

5) Evenly spoon chutney mixture on loaf.  Bake 10 minutes or more until chutney mixture is heated through.  Sprinkle with cilantro leaves.  let stand 15 minutes.  Cut into wedges to serve.

garam masala
from All Recipes

1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cardamom
1 1/2 teaspoons ground black pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg

Mix all ingredients in a bowl.  Store in an airtight container in a cool, dark place.

1 comment:

  1. Isn't that dish your mother's? Are you eating at YOUR house or your house?