A rich, savoury meatless bake that tastes just like the real thing! Gravy mandatory (so is eating it on sandwiches the next day).
- 2 cups water
- 1 teaspoon salt
- 1 cup green lentils (yes, it matters!)
- 1 small onion, diced
- 1 cup quick-cooking oats (please not jumbo or whole oats, it makes a difference)
- 3⁄4 cup grated cheddar cheese
- 1 egg, beaten
- 200ml tomato passata
- 1 teaspoon garlic powder or two cloves fresh garlic, minced
- 1 teaspoon dried basil
- 1 tablespoon dried rosemary
- 1⁄2 teaspoon seasoning salt
- 1⁄4 teaspoon black pepper
- Add water, lentils, and salt to a pan and bring to a boil. Simmer, covered, 30 minutes. Water should have soaked all the way through the lentils and the lentils should be soft.
- Drain off any water left and give the lentils a really good mash. Cool slightly.
- Mix in onion, oats and cheese.
- Add egg, passata, garlic, basil, rosemary, salt and pepper and mix to combine thoroughly.
- Turn into a greased loaf pan and pat down until the lentil mixture is quite firm and there are no air pockets.
- Bake at 180C for 45 minutes until top of loaf is firm, dry and golden brown.
- Cool in pan just a bit before turning out and cutting.
Keywords: vegetarian meatloaf, meatless meatlof, lentil loaf, vegetarian loaf, christmas loaf, meat-free meatloaf, meatloaf without meat