Meatless Meatloaf Dec 16/2022

1 cup cooked red lentils (1/4 cup +3/4 cup water is the ratio)
 2 cups TVP + 2 cups water + 2 Tbsp oil, soak TVP

veggies

1 cup chopped onions

1 cup finely chopped carrots

1/2 cut chopped  pepper

1 cup oatmeal

1/2 cup ketchup

2 eggs 

OR 2 Tbsp ground flax and 5 Tbsp water- mix and allow to sit (for vegan)

1 Tbsp oil

2 Tbsp Worchester sauce

1 teaspoon oregano dried

1 teaspoon paprika

1 teaspoon basil dried

1 teaspoon parsley dried

1 teaspoon garlic granules

2 teaspoon vegetarian chicken seasonin

1 teaspoon salt or to taste

once lentils are cooked and TVP has soaked up water

Mix all ingredients

Spoon into a baking pan (oiled and or parchment papered)

Cover top with ketchup glaze.

Bake 45 minutes at 350 F

Basic Polenta

 Ingredients

6 cups water

2 teaspoons salt

1 3/4 cups yellow cornmeal

3 tablespoons unsalted butter

Directions

Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the butter, and stir until melted. Spread out onto a tray. Cool in refrigerator until set. Brush with butter/margarine, and sprinkle with parmesan/cheddar cheese.  Place under broiler on hi for 2 minutes, watching closely, or until golden brown. Cut into slices and serve with savory meat/vegemeat sauce.