This meatloaf recipe seems closer to the lost loaf love of mine! It actually sounds nice with the brown lentils for a heartier beef-like taste; however the chickpeas will give you a chicken taste with the turkey seasonings.
There was a comment included with this recipe that approximates my original recipe better than this recipe below. However the recipe below sounds good as well. I am looking for a savory, turkey-like seasoned loaf instead of the traditional meatloaf flavor. My loaf approximated the taste of traditional thanksgiving stuffing crossed with falafel -that nutty sesame warmth with garlic. And when it was panfried as leftovers -it was wonderfully crispy and nutty on the outside and moist on the inside.
The more I surf and examine my own recipes -the recipe is becoming a bit more defined. I remember garlic and believe there was brown rice for sure. I also remember using fresh breadcrumbs and I may have added fresh lemon juice. Altering recipes is half the fun of “following” along.
While I investigate I also demonically convince myself that it had aspects of what I am later sure are totally different recipes. This is a challenge. Traditional loaf ingredients vie for inclusion -like egg, celery, shredded carrot -even zucchini, mushrooms, walnuts and sunflower seeds have tempted me with convincing validity. Then there are the sauces and pastes like mustard, ketchup, soy sauce, Worchester. How much tahani? Too much is bitter, too little is lost. Hummmmmmmmm.
Here is a recipe that I think I could alter to become “the one”. This is from Allrecipes.com
INGREDIENTS
* 3/4 cup dry brown lentils
* 1/2 cup uncooked brown rice
* 1/2 cup wheat germ
* 1 1/2 cups dry bread crumbs
* 2 eggs
* 1 large onion, chopped
* 1 teaspoon dried thyme
* 1/3 cup crushed tomatoes
* 2 teaspoons hot sauce
* 2 tablespoons ketchup
* 1 tablespoon soy sauce
* 1/3 cup shredded mozzarella cheese
DIRECTIONS
1. Preheat oven to 325 degrees F (165 degrees C). Cook lentils and brown rice according to package directions.
2. In a large bowl, mash lentils. To the lentils add wheat germ, bread crumbs, brown rice, eggs, onion, thyme, tomatoes, ketchup, soy sauce and cheese. Pour into loaf pan.
3. Bake, covered, for 1 hour.
Comment that I would agree with from the original posting site (Allrecipies.com). However I would start by substituting the lentils for chickpeas; I would shred the celery, add Tahiti, parsley, remove the ketchup and tomatoes, use poultry seasoning, maybe add some toasted walnuts -then chopped. Oh and I would also add some flaked nutritional yeast -excellent secret flavor weapon. It has a savory, cheesy/nutty wonderful flavor.
Here is the comment from an Allrecipes reader:
“This was REALLY good, moist and tasty. I used fresh breadcrumbs instead of dried (4 slices wholemeal bread), green lentils instead of brown, left out the wheatgerm, added 2 cloves of crushed garlic, 1 shredded carrot and 2 sticks chopped celery. Also I topped it with BBQ sauce before cooking, and cooked for 1 1/2 hours. My husband loved it too.”
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