Veggie Meatloaf

Name: Veggie Meatloaf
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters cooked lentils; 1 Tbsp dried parsley; 1 egg, beaten; 237 milliliters chopped fresh mushrooms; 1 Tbsp garlic powder; 1 Tbsp Italian seasoning; 118 milliliters ketchup; 1 onion, finely chopped; 4 servings salt and pepper to taste; 2 Tbsps vegetable oil; 237 milliliters uncooked white rice; 1 Tbsp vegetarian Worcestershire sauce

Veggie Meatloaf is a gluten free and dairy free recipe with 4 servings. One serving contains 367 calories, 11g of protein, and 9g of fat. This recipe covers 15% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 1 hour and 20 minutes. If you have garlic powder, ketchup, seasoning, and a few other ingredients on hand, you can make it.

Instructions

Preheat oven to 350 degrees F (175 degrees C).

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Oven

In a saucepan bring 2 cups water to a boil.

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Water

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Sauce Pan

Add rice and stir. Reduce heat, cover and simmer for 20 minutes.

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Rice

Meanwhile, heat oil in a small skillet over medium heat.

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Cooking Oil

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Frying Pan

Saute onions until tender. Set aside.

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Onion

In a large bowl combine cooked rice, lentils, mushrooms, Worcestershire sauce, salt, pepper, egg, garlic powder, Italian seasoning, parsley and cooked onions; mix well. Press mixture into prepared pan; spread ketchup on top of loaf.

Ingredients you will need

Worcestershire Sauce