I know you’re all sitting around, drumming your fingers on your desks, wondering what to make for Meatless Monday dinner. Sometimes it’s best not to put things off to the last minute, and I have an example for you with my highly successful first attempt at Hungarian Nut Loaf.
What’s a nut loaf? No, no! It’s not my nickname! It’s a meatless meatloaf, MUCh tastier and–do I even need to say it–much healthier version of meatloaf.
Many times meatless meatloaves and meatless burgers and things like that tend to fall apart. This one does NOT!!
It’s a miracle!
And the reason you won’t want to put off making it to the last minute is because it does take time to assemble. Best to put things together on a Sunday afternoon while sipping a glass of wine, placing it (covered) into the fridge for baking on a Monday for dinner. (Since I eat meatless every day, I did the assembling and cooking on a Sunday, and we ate this for Sunday dinner along with mashed potatoes! What a great Sunday meal, good enough for guests, even if they aren’t meatless.)
Here’s what the loaf looks like just prior to baking it in the oven.
So many vegetables are packed into this baby! Save yourself time by buying already-shredded carrot and/or already-minced garlic and onions if you can. Even if this recipe is labor intensive, though, I must say, it’s a labor of love and worth the effort. Here it is fresh from the oven.
And I’ll say it again! The amazing thing is, the loaf turns out of the pan in one piece!! I couldn’t believe it!
The sauce is terrific, adding moisture, although the loaf truly isn’t dry. It smells and tastes delicious!
- 1 cup red lentils
- 2½ cups vegetable broth
- 1 bay leaf
- 1 large onion, finely chopped
- 2 tablespoons water for cooking onion, etc.
- 1 leek, white part only, finely chopped
- 1 red bell pepper, seeded and chopped
- 4 oz. button mushrooms, finely chopped
- 1 cup shredded carrot
- 1 cup whole Brazil nuts, toasted and roughly chopped
- 1 garlic clove, minced
- 1 tablespoon lemon juice
- 1 tablespoon tomato paste
- 1 tablespoon paprika
- 1 teaspoon caraway seeds
- 3 tablespoons nutritional yeast
- 2 cups breadcrumbs (I used panko)
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon tomato paste
- 1 teaspoon paprika
- 1 (14-oz.) can crushed tomatoes
- 1 (2-oz.) jar pimentos, drained and chopped
- ¼ cup red wine or vegetable broth (I used cooking sherry)
- 1 teaspoon dried sage (or as I like to say, "a little sage")
- Preheat the oven to375 degrees. Grease a loaf pan well with oil. Line the bottom of the loaf pan with parchment paper.
- Put the lentils in a saucepan with the vegetable broth and bay leaf. Bring to a boil, cover and simmer for about 15 minutes until the lentils are soft. Discard the bay leaf.
- Heat the water in a saucepan, add the onion and cook over a medium-high heat for 5-7 minutes or until the onion is soft. Set aside half the onion for the sauce.
- To the remaining onion, add the leek, red pepper, mushrooms and carrot. Cook for 5 minutes longer.
- Add all the remaining ingredients.
- Press the mixture into the prepared loaf pan and bake for 60 minutes, until a toothpick inserted into the center comes out clean. (Note: Cover the loaf with tin foil after 30 minutes of baking to prevent the top from overcooking.)
- Let cool for 10 minutes before removing from pan.
- To make the sauce, put the reserved onion and remaining sauce ingredients into a pan. Bring to a boil, then reduce the heat and simmer for 15 minutes. Serve the sauce with the loaf.
Now stop drumming fingers and get back to work. It’s going to be a long week! Good thing you planned dinner ahead.