There are lots of variations. The first part is ground meat, could be beef, chicken, pork or a combination. Then there's a filler. I use seasoned bread crumbs, but stale bread crumbs, saltines will work. Then there's ground up veggies. I think onions are a must, but carrots, parsley, celery, or peppers work. Salt and a little pepper are fine for me, but things like sage or bay leaf are quite yummy. Mix everything together and form a loaf. There are pans for this purpose, but you really don't need one. Bake in a slow oven for about an hour. Here's a recipe I got from Sustainable Works. I made it for Christmas Eve a few years back for my son's vegetarian girlfriend. It calls for Worcestershire sauce. There is a vegetarian version. Lee & Perrin use anchovies. The turnip-based gravy is fantastic. You really can use the leftovers on anything from pasta to steamed veggies.
Festive Lentil and Nut Roast w/Vegetarian Gravy Serves 6-8 2/3 cup red lentils 1 cup hazelnuts 1 cup walnuts 1 large carrot 2 celery stalks 1 large onion 4 oz mushrooms 4 tbsp butter 2 tsp mild curry powder 2 tbsp tomato ketchup 2 tbsp Worcestershire sauce 1 egg, beaten 2 tsp salt 4 tbsp fresh parsley, chopped 2/3 cup water 1. soak the lentils for 1 hour in cold water then drain well. Grind the nuts in a food processor until quite fine but not too smooth. Set the nuts aside. 2. Chop the carrot, celery, onion and mushrooms into small chunks, then pass them through a food processor or blender until they are quite finely chopped. 3. Fry the vegetables gently in the butter for 5 minutes, then stir in the curry powder and cook for a minute. Cool. 4. Meanwhile, mix the soaked lentils with the nuts, vegetables, ketchup, Worcestshire sauce, egg, parsley, and water. 5. Grease and line the base and sides of a long 2 lb loaf pan with waxed paper or a sheet of foil. Press the mixture firmly into the pan and smooth the surface. Preheat the oven to 375 degrees. 6. Bake for about 1 - 1-1/4 hours until just firm, covering the top with piece of foil if it starts to burn. 7. Allow the mixture to stand for about 15 minutes before you turn it out and peel off the paper. It will be fairly soft when cut as it is a moist loaf. Vegetarian Gravy 1 large red onion, sliced 3 turnips, sliced 3 celery stalks, sliced 4 oz mushrooms, halved 2 whole garlic cloves 6 tbsp vegetable stock or water 3 tbsp soy sauce good pinch of granulated sugar salt and ground black pepper 1. Cook the vegetables and garlic on a moderately high heat with oil in a large saucepan, stirring occasionally until nicely browned but not singed. This should take about 15-20 minutes. 2. Add the stock or water and soy sauce and bring to a boil, then cover and simmer for another 20 mins. 3. Puree the vegetables, adding a little of the stock, and return them to the pan by rubbing the pulp through a sieve with the back of a wooden spoon. 4. Taste for seasoning and add the sugar. Freeze at least half of the gravy to use later and reheat the rest to serve with the Lentil and Nut Roast. -----Original Message----- From: Blaine Deutscher via Cookinginthedark [mailto:[email protected]] Sent: Tuesday, February 16, 2016 2:34 PM To: [email protected] Cc: Blaine Deutscher <[email protected]> Subject: [CnD] Meatloaf recipe Hi, just wondering if you want to send me some different variations on meatloaf. Want to make some tonight. Sent from my iPhone _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
