Recipes and Cooking Nutty Meatless Loaf 4.3 (8) By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on March 1, 2010 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 30 mins Bake Time: 35 mins Stand Time: 15 mins Total Time: 1 hrs 20 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 ¼ cup dry red or yellow lentils 2 medium carrots, shredded ¾ cup snipped dried apricots and/or golden raisins 1 medium onion, chopped 1 stalk celery, chopped 1 ½ teaspoon garam masala or 2 tsp. Jamaican jerk seasoning 2 cloves garlic, minced 1 tablespoon vegetable oil 3 eggs, lightly beaten 1 ½ cup cooked brown rice ¾ cup pecans, toasted and chopped ½ cup mango chutney ¼ cup chopped red sweet pepper ¼ cup chopped peeled fresh mango Cilantro leaves (optional) Directions 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. 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. In large bowl combine eggs, cooked lentils, carrot mixture, brown rice, 2/3 cup of the nuts, half the chutney, and 1 tsp. salt. 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. 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. Rate it Print Nutrition Facts (per serving) 367 Calories 12g Fat 53g Carbs 14g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 367 % Daily Value * Total Fat 12g 15% Cholesterol 79mg 26% Sodium 496mg 22% Total Carbohydrate 53g 19% Protein 14g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.