Monday, November 10, 2008

Glazed Lentil Beef Loaf

Glazed Lentil Beef Loaf (modified)
From "FoodCents" from the Health Department of Western Australia

Serves 8
Preparation time: 10 minutes (plus 1 hour soaking time)
Cooking time: 1 hour

1/3 cup brown lentils, dry (1 cup cooked)
500g lean mince
1 cup dried breadcrumbs
1/2 cup tomato sauce
1 egg, eaten
1 onion, chopped
1/2 cup low-fat milk
Sprig of fresh rosemary, wood removed
3 tablespoons brown sugar
2 teaspoons Worcestershire sauce

Add boiling water to lentils, cover and stand for 1 hour. Drain.
Mix together lentils, mince, breadcrumbs, tomato sauce, egg, onion, milk & rosemary.
Place in a lightly greased loaf tin and bake for 40 minutes at 180C. mix brown sugar and Worcestershire sauce together and spread over loaf using a knife. Bake for a further 20 minutes and serve.


SarahP said...

Do we stick the glaze on it while it's still in the loaf tin, or do we turn it out and then glaze it and pop it back into the oven?

SarahP said...

Also, I made it with red lentils rather than brown, and it's not holding together *at all*.

Any ideas what to do with a non-loaf meatloaf?

Fiona said...

Put the glaze on while it is still in the tin and then put it back into the oven still in the tin. (Actually, I even slice it while it is in the tin too).

I think the red lentils would be why it isn't holding together. They cook down to be a lot 'sloppier' than brown lentils. It works well as a sandwich filling, so perhaps you could make up a batch of sandwiches and freeze them. Another thought would be to turn it into some kind of pie with puff pastry on top - just add some chunky veg and possibly some gravy.

Let me know what you end up doing!!

Fiona said...

... it also firms up more when it is cold, so your one might improve after being in the 'fridge ... assuming it isn't totally in flattened already.

SarahP said...

Nah, we just ate it. We liked it.

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