This past Shabbat, I regaled my dear Mr. T with a classic Edwards Family favorite: Meatloaf and Mashed Potatoes. The big changeup? This loaf was completely vegetarian, but it was hearty and full of tummy-warming goodness. I anticipate this being a regular on my menu, mostly because the ingredients are inexpensive and the recipe is very versatile.
Brown Rice and Lentil Terrine
(adapted from Clean Eating)
1 cup brown rice
1 cup brown lentils
1/2 onion, finely chopped
2 cloves garlic, minced
2 whole eggs (or egg substitute)
2 Tbls flaxseed meal
2 Tbls tomato paste
1/4 cup flat leaf parsley, chopped finely
1/4 cup black olives, drained and chopped
1/4 tsp each coriander, paprika, garlic powder, and onion powder
1/4 tsp sea salt
1/2 tsp freshly ground black pepper
1/2 cup low-sodium vegetable broth, divided
1 1/2 cups gluten-free breadcrumbs, plus more if needed (I blended up gluten-free cereal, but you can also use regular or gluten-free bread)
- Cook the rice (I used a rice maker), then put the lentils on with 2 cups water. Bring to a boil, then reduce to simmer, partially covered, until tender, about 35 minutes.
- Preheat the oven to 400 Fahrenheit (200 Celsius). Prep a 9x5" pan with olive oil, butter, or PAM.
- Heat about a tsp of olive oil in a skillet on medium and add onion. When the onion starts to brown, stir in garlic and cook 1 minute more. Transfer to a large bowl and stir in eggs, flaxseed meal, tomato paste, parsley, olives, spices, salt, and pepper. Add the breadcrumbs and mix thoroughly.
- Put half of the cooked lentils in a food processor with 1/4 cup of the vegetable broth and process until smooth. Transfer the pureed and whole cooked lentils to a bowl and mix in the rice and remaining 1/4 cup of vegetable broth. Mix well!
- Finally, mix both of the rice/lentil and onion/spice mixtures together until well combined.
- Scrape into the prepared loaf pan and mound the center to make it look like that classic meatloaf. Bake until lightly browned and crunchy on top, about 35-40 minutes.
- Serve with your favorite brown gravy!
For a gravy, I used this recipe because I didn't have any mushrooms on hand. However, I used half of the amount of water it called for and Brown Rice Flour instead of the called-for Chickpea Flour.