Meatloaf, wheat-free with Lentils

Name: Meatloaf, wheat-free with Lentils
Cuisine: South African
Ingredients: 195 ml Lentils; 390 ml Water; 800 g ground Beef; 1 Onion, peeled and diced; 2 large Eggs; 4 Garlic cloves, peeled and chopped; 45 ml Tomato sauce; 45 ml fresh Parsley, chopped; 10 ml Kosher Salt; 5 ml freshly ground Black Pepper; 10 ml Italian Herbs; 5 ml Paprika; 180 ml Tomato sauce; 15 ml Balsamic Vinegar; 40 ml Sugar; 5 ml Garlic powder; 5 ml Onion powder; Pinch Kosher Salt

Sean Strydom @Sean_Strydom

Port Elizabeth

Meatloaf, wheat-free with Lentils

Sean Strydom @Sean_Strydom

Saved

Ingredients

Meatloaf
195 mlLentils
390 mlWater
800 gground Beef
1Onion, peeled and diced
How to dice an onion with no tears
2large Eggs
4Garlic cloves, peeled and chopped
45 mlTomato sauce
45 mlfresh Parsley, chopped
10 mlKosher Salt
5 mlfreshly ground Black Pepper
10 mlItalian Herbs
5 mlPaprika
Tangy Sauce
180 mlTomato sauce
15 mlBalsamic Vinegar
40 mlSugar
5 mlGarlic powder
5 mlOnion powder
PinchKosher Salt

Saved

Steps

1

Boil Lentils in Water till almost cooked, adding more Water as needed. Remove from heat and drain.
2

Preheat oven to 190°C and line a 28cm x 10cm loaf pan with wax paper and spray with non-stick oil.
3

Combine the Lentils with the remaining Meatloaf ingredients and mix well.
4

Place Meatloaf in the loaf pan and spread evenly. Bake for 40 minutes at 190°C.
5

Combine the Sauce ingredients and set aside.
6

Remove the Meatloaf from the oven and cover with the Sauce. Return to oven and bake for another 15 to 20 minutes at 70°C.
7

Remove Meatloaf from oven and rest for 10 minutes. Remove the Meatloaf from the pan and slice, drizzle with juices from the pan.