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Veggie Meatloaf


"You won't miss the meat in this flavorful dish! Serve with mashed potatoes for a great meal! You can also substitute diced eggplant for the mushrooms."
Original recipe yield: 4 servings.
Prep Time:
15 Minutes
Cook Time:
1 Hour 5 Minutes
Ready In:
1 Hour 20 Minutes
Servings:
4

INGREDIENTS:

  • 1 cup uncooked white rice
  • 2 tablespoons vegetable oil
  • 1 onion, finely chopped
  • 1 cup cooked lentils
  • 1 cup chopped fresh mushrooms
  • 1 tablespoon vegetarian Worcestershire sauce
  • salt and pepper to taste
  • 1 egg, beaten
  • 1 tablespoon garlic powder
  • 1 tablespoon Italian seasoning
  • 1 tablespoon dried parsley
  • 1/2 cup ketchup

DIRECTIONS:

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  3. Meanwhile, heat oil in a small skillet over medium heat. Saute onions until tender. Set aside.
  4. In a large bowl combine cooked rice, lentils, mushrooms, Worcestershire sauce, salt, pepper, egg, garlic powder, Italian seasoning, parsley and cooked onions; mix well. Press mixture into prepared pan; spread ketchup on top of loaf.
  5. Bake in preheated oven for 45 minutes.