STYLE

Lentils give beef meat loaf hearty flavour full of nutritional goodness

05/10/2012 12:21 EDT | Updated 07/10/2012 05:12 EDT
Everybody loves meat loaf; it is one of our all-time favourite comfort foods. A bonus with this one is that its rich flavours come with lentils, a hidden nutritional powerhouse.

Lentil Meat Loaf

2 eggs

1 can (156 ml/5.5 oz) tomato paste

1 kg (2 lb) medium ground beef

1 large onion, finely chopped

250 ml (1 cup) oatmeal flakes

250 ml (1 cup) cooked lentils

15 ml (1 tbsp) each oregano, sage and thyme

5 ml (1 tsp) salt

Topping

50 ml (1/4 cup) brown sugar

50 ml (1/4 cup) ketchup

15 ml (1 tbsp) mustard (any type)

15 ml (1 tbsp) horseradish

Heat oven to 190 C (375 F). Lightly oil a loaf pan.

In a large bowl, lightly whisk eggs. Whisk in tomato paste. Add ground beef, onion, oatmeal, lentils and seasonings. Using your hands, stir and blend mixture together until thoroughly and evenly combined. Mound mixture into prepared loaf pan or freeform a loaf shape on a parchment-lined baking tray.

Whisk together topping ingredients and brush evenly over loaf. Bake until loaf is cooked through, about 45 minutes. The meat loaf is done when a thermometer inserted in its thickest part reads 70 C (160 F).

Makes 4 servings.

Source: Canada Lentils, www.lentils.ca

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