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Nutty Meatless Loaf
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Nutty Meatless Loaf
Makes: 8 servings
Prep: 30 mins Bake: 350°F 35 mins Stand: 15 mins
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  • user reviews (4)
Nutty Meatless Loaf
Ingredients
  • 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 or 2 tsp. Jamaican jerk seasoning
  • 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)
Directions

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

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

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

5. Evenly spoon chutney mixture on loaf. Bake 10 minutes more or until chutney mixture is heated through (loaf should read 160 degrees F). Sprinkle with cilantro leaves. Let stand 15 minutes; cut in wedges to serve. Makes 8 servings.

Nutrition Facts (Nutty Meatless Loaf)
  • Servings Per Recipe 8,
  • Calories 367,
  • Protein (gm) 14,
  • Carbohydrate (gm) 53,
  • Fat, total (gm) 12,
  • Cholesterol (mg) 79,
  • Dietary Fiber, total (gm) 13,
  • Sodium (mg) 496,
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (4)
4219900116
kampykaren wrote:

This turned out well, although there was a LOT of prep time. Reheated well for lunch the next day too!

5/2/2011 12:19:31 PM Report Abuse
lcarlesso wrote:

we didn't pay any attention to the internal temp...it came out nice and hot. The prep time was a bit longer. We used a mango/jalapeno jam instead of a chutney and it was fantastic. We love this dish.

4/11/2010 07:12:10 PM Report Abuse
lonegunkim wrote:

This recipe is awesome! Not only did it taste fantastic, but it smelled so good while it was baking! I admit, it did take a lot longer to prep than the 35 minutes, but I didn't worry about the 165 internal degrees. I baked at 450 for 25 minutes, then an additional 10 after topping with the chutney mixture, and it turned out perfect. This will definitely be a staple in my vegetarian diet!

4/1/2010 09:55:48 AM Report Abuse
purpleclover99 wrote:

I have no idea how the creator of this recipe can say's that 30 min prep and 35 cook is able to get this mix to 165 degree. To be honest I have been working at this dinner for 3 hours and I am still not able at 450 (over temp) to get this mix to 165. Really false advertizing. Has great potential but lacking.

3/3/2010 07:07:27 PM Report Abuse
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