Richard Foxton's Vegetarian Meatloaf Recipe

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Richard Foxton's Vegetarian Meatloaf Ingredients

1 cup lentils - raw, brown
1/4 cup wheat germ
1 cup breadcrumbs - whole wheat
1/2 cup brown rice
1 onion - small, minced
3 eggs
1 cup clove - crushed
1 tsp thyme
1 tbsp soy sauce
4 tbsp tomato sauce
1 tbsp olive oil
2 tbsp tabasco sauce

A Recipe for
Richard Foxton's Vegetarian Meatloaf

Old people shouldn't eat health foods. They need all the preservatives they can get.
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Eat drink and be merry, for tomorrow they may make it illegal.
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This is a recipe for Richard Foxton's Vegetarian Meatloaf from the recipe cookbook of Recipes-to-go (Meat)

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Herb Tip
Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.

Richard Foxton's Vegetarian Meatloaf

Food Tip
To reduce the fat in ground beef patties and meatloaf, pat the cooked burgers and meatloaf with a dry paper towel. This can lower fat by as much as 50%

Richard Foxton's Vegetarian Meatloaf Directions

Contributed to the echo by: Fred Towner Originally from: Calgary Suns'
Great Meatloaf Recipe Search - Monday, June 4, 1990 Submitted by
Richard Foxton Richard Foxton's Vegetarian Meatloaf Cover lentils
with water and cook on a low boil for 1-1/2 hours or until tender.
Mash lentils coarsely and combine with remaining ingredients. Pour
into well greased loaf pan and bake, covered, at 350 F for 45
minutes. Remove cover and continue to cook for 15 minutes or until
loaf is firm to the touch. Serve with your favourite sauce.

Servings: 6

Serves: 6

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