Lentil Loaf
| Ingredient | Measure | Grams | Cost |
| Great Northern Beans | 1.65 cup | 292 | $0.37 |
| Lentils (cooked) | 1-1/2 cup | 297 | $0.56 |
| Celery (2 stalks chopped) | 80 g | 80 | $0.25 |
| Red Onion (chopped) | 1/2 cup | 80 | $0.44 |
| Dried Garlic (Minced) | 1 tsp | 4 | $0.04 |
| Walnuts (ground) | 1/4 cup | 24 | $0.28 |
| Quick Oats | 1-1/4 cup | 113 | $0.19 |
| Soy Sauce | 3 TBSP | 48 | $0.68 |
| Ketchup | 2 TBSP | 30 | $0.09 |
| Dijon Mustard | 1 TBSP | 15 | $0.09 |
| Parsley Flakes | 2 tsp | 1 | $0.02 |
| Thyme | 1/2 tsp | 0.4 | $0.01 |
| Sage | 1/2 tsp | 0.4 | $0.01 |
| Rosemary | 1/2 tsp | 0.6 | $0.01 |
| Ketchup (topping) | 3 TBSP | 45 | $0.14 |
| Makes 6 pieces | $3.18 | ||
| Multiplier |
| Instructions |
| Cook beans and lentils ahead of time. If using canned, skip this step. |
| Pre-heat oven to 350 F. |
| Saute celery, onion and garlic on high heat in skillet with a little water or low sodium vegetable broth for 5 minutes until tender. When done, set aside to cool. |
| Ground up walnuts. |
| Mash cooked beans in large bowl. |
| Stir in all other ingredients and combine well. |
| Spoon mixture into loaf pan. Top with a layer of ketchup. |
| Bake for 45 minutes, or until a toothpick comes out clean. |
| Source |
| http://engine2diet.com/recipe/lynns-meatloaf |
Nutrition Info
| Calorie Density | 622 |
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http://followyourecho.com/recipes/recipe.asp?recno=268