Meatloaf Gets a Makeover: Rice and Lentil Loaf

Meatloaf Gets a Makeover: Rice and Lentil Loaf
Equally as good as the classic
Rice and Lentil Loaf
Equally as good as the classic

Most everyone has an opinion about meatloaf. Some love its homey comfort made from their mom’s recipe. Some think of it as a heavy-duty boring blast from the past. Some would never eat it. Enter rice and lentil loaf with mass appeal!

Whether you’re a meat eater, vegetarian or trying to cut meat from your meals more often (think Meatless Monday), this loaf is a great option for you to try.

Whatever your opinion of the classic dish, this recipe is meatloaf-like enough for fans, but different enough for meatloaf foes. The addition of rice, lentils and vegetables makes it a healthy dish, and although it has almost the same texture as meatloaf, it gives you the chance to try something a little out-of-the ordinary.

Best of all, the leftovers are amazing, cold and straight from the fridge!

 

8
Servings
272
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3  cups  water
  • 3/4  cups  uncooked lentils, sorted and rinsed
  • 1  cup  uncooked rice
  • 1/2  cup  finely chopped onion
  • garlic cloves, minced
  • 1/2  cup  bread crumbs
  • 1/2  cup  shredded carrot
  • 1/4  cup  diced mushrooms
  • eggs, slightly beaten
  • 3/4  cups  Parmesan cheese
  • 1  teaspoon  salt
  • 1/2  teaspoon  ground black pepper
  • 1/2  teaspoon  red pepper flakes
  • 1/2  teaspoon  dried parsley
  • 14-ounce jar marinara sauce

Directions

Preheat your oven to 350 degrees F.  In a medium saucepan, combine the water and lentils and bring it to a boil. Reduce the heat, cover and simmer for about 5 minutes.

Add the rice, onion, salt and mix together well. Cover the pan and simmer for about 15-18 minutes until the liquid is absorbed and the lentils and rice are tender.

Remove the pan from the heat and allow it cool for about 10 minutes. Add in the remaining seasonings and mix together well.

Grease an 8x4-inch glass loaf pan (use a non-metallic pan -- a casserole dish if you need to). Stir ½ cup of the pasta sauce and the remaining ingredients into the lentil mixture. Mash it up a bit as you mix it. Press it firmly into your greased pan.

Bake the loaf for 40-45 minutes or until the top of the loaf is golden. Remove from the oven and cool for 10 minutes.

Heat up the remaining pasta sauce and spoon it on top of each slice.

Nutritional Facts

Total Fat
5g
7%
Sugar
7g
8%
Saturated Fat
1g
4%
Cholesterol
12mg
4%
Carbohydrate, by difference
47g
36%
Protein
11g
24%
Vitamin A, RAE
116µg
17%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
7µg
8%
Calcium, Ca
157mg
16%
Choline, total
9mg
2%
Fiber, total dietary
4g
16%
Fluoride, F
6µg
0%
Folate, total
77µg
19%
Iron, Fe
9mg
50%
Magnesium, Mg
58mg
18%
Manganese, Mn
1mg
56%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
225mg
32%
Selenium, Se
20µg
36%
Sodium, Na
333mg
22%
Water
113g
4%
Zinc, Zn
2mg
25%

Meatloaf Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Meatloaf Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.