Friday, February 15, 2013

Run Swim Bike Cook, Week 2--Vegetarian Meatloaf

A quick update on Run Swim Bike Cook, Week 2. The culinary challenge? Lentils for dinner. Hearing the word "lentil," I immediately thought of Chou's delicious ham and lentil soup--a family favorite. However, one of my favorite parts of RSBC is the opportunity to branch out and try something different. The result?

Lentil Loaf. It sounds pretty odd, but trust me, this vegetarian meatloaf was really delicious. The whole family loved it, and I loved the experience of meatloaf minus the price of ground beef and excess animal fat. Besides, who wouldn't prefer mashing lentils with a hand blender over mushing up raw meat and eggs with their bare hands...

So without further ado...

Vegetarian Meatloaf
(Adapted from

2 cups water
1 teaspoon salt
1 cup lentils
1 small onion, diced
2 ribs celery, diced
1 cup quick-cooking oats
3/4 cup grated cheese
2 eggs, beaten
4 1/2 ounces spaghetti sauce or 4 1/2 ounces tomato sauce
1 teaspoon garlic powder
1 teaspoon dried basil
1 tablespoon dried parsley
1/2 teaspoon seasoning salt
1/4 teaspoon black pepper
Barbecue sauce, or ketchup mixed with a touch of brown sugar for topping


1. Add salt to water and boil in a saucepan.
2. Add lentils and simmer covered for 20-30 minutes, until lentils are soft and most of water is evaporated. Remove from heat.
3. Drain and partially mash lentils. (We used a hand blender.)
4. Scrape into mixing bowl and allow to cool slightly. Stir in onion, celery, oats and cheese.
5. Add eggs, tomato sauce, garlic, basil, parsley, seasoning salt and pepper and mix well.
6. Spoon into loaf pan that has been generously greased and smooth with the back of spoon.
7. Bake at 350 degrees for 30- 45 minutes until top of loaf is dry, firm and golden brown.
8. Spread top of loaf with barbecue sauce or ketchup mixture about fifteen minutes before cooking is done.
9. Cool in pan on rack for about 10 minutes before serving.

This time around, we baked our lentil loaves in muffin tins. The individual portions are easy to serve and fun. In the past, we've even piped mashed potatoes dyed with beet juice onto the top to look like cupcakes--a definite kid-pleaser.

As for the rest of RBSC, I ran 8 miles, hiked 2, and did a strength-training class at the gym. If all goes continues to go well, I might even be daring enough to try swimming or biking next week. I wonder if our Burley bike trailer can fit an infant car seat... We'll be sure to let you know.


Erin said...

Sounds yummy!

Chou said...

I want to make this. I think the culinary audience I am currently cooking for will rebel, as they turned their noses up at our Moroccan couscous tonight. :(