Vegetarian Meatloaf

Ingredients:

2 cups water + 1 teaspoon salt (for boiling lentils)

1 cup lentils (I used green)

1 cup quick-cooking oats

1 capsicum (any colour), diced

1-2 celery ribs, diced

1 cup grated cheese of your choice

1 egg, beaten

1/2 cup tomato sauce

2 tbsp BBQ sauce

1 tsp dried basil

1 tvsp dried parsley

1 tbsp seasoning salt

1/2 teaspoon black pepper

Directions:

1. Cook lentils in salted water and simmer covered 25-30 minutes, until lentils are soft and most of water is evaporated.

2. Drain and partially mash lentils.

3. Scrape into mixing bowl and allow to cool slightly.

4. Stir in oats, capsicum, celery and cheese until mixed.

5. Add egg, tomato sauce, basil, parsley, seasoning salt and pepper. Mix well.

6. Spoon into a greased loaf pan and smooth top with back of spoon.

7. Bake at 160-180 degrees for 30- 45 minutes until top of loaf is dry, firm and golden brown.

8. Optional step: 10-15minutes before finished baking, add a sauce on top. Try these:

*Meatloafy sauce: 1/4 cup ketchup, 2 tbsp brown sugar, 1 tsp ground mustard

*Tangy sauce: 2 tbs brown sugar, 2 tbsp balsamic vinegar, 1/3 cup ketchup

*or just slice fresh tomatoes and sprinkle some more cheese on top before putting the Veg meatloaf in the oven. 

9. Cool in pan on rack for about 10 minutes. 

To serve: Run a sharp knife around edges of pan then turn out loaf onto serving platter.

Leftovers are perfect in lunch boxes ;)!