Thursday, October 27, 2011

Lentils and Cheese Loaf

With the increase in meat prices it is especially important for our family to have a strict grocery budget. I could easily spend all my budget on meat and produce alone. Therefore, creating two to three vegetarian meals a week really does help to stay within that grocery budget.

My meat lovers of the family were pretty skeptical of this Lentils and Cheese Loaf. Each of them surveyed it over and over again before then taking a bite. I would not reveal what it was that they were eating until after a few bites. I was pleasantly surprised that no one said they did not like it. My husband said it is no replacement for traditional meatloaf, but was a great vegetarian substitute.

*I would like to apologize for the horribly, blurry photos of this recipe. We desperately need a new camera.

Lentils and Cheese Loaf


2 Cups of reduced-fat cheddar cheese
2 Cups cooked lentils (see packaging for cooking instructions)
1/2 Cup onion
1/4 Tsp pepper
1/4 Tsp dried thyme
1/2 Cup breadcrumbs
1/2 Cup Pepperidge Farm herb stuffing, crushed
1 egg, slightly beaten
1 Tbsp butter
2-3 Tbsp pasta sauce + extra for topping
*You can substitute tomato sauce for the topping if you like

Preheat oven 350°. Mix all ingredients together except for extra pasta sauce/tomato sauce used for the topping.

Transfer to a loaf pan coated with nonstick cooking spray. Cover and bake for 45 mins.

Heat extra pasta sauce/tomato sauce and add on top of loaf.

I have to say that this recipe was very simple. Definitely something you can make ahead of time and just pop in the oven.

I served the Lentils and Cheese Loaf with a side salad and bread.