Vegetarian Meatloaf

Ingredients:

2 cups cooked lentils.
2 cups plain brown rice 
1/2 cooked kabocha squash 
1 cup yellow onions, diced fine 
1 cup carrots, diced fine
1 cup corn kernels 
1 cup celery, diced fine
1/2 cup mixed bell peppers, diced fine
1/2 tsp. garlic
1/2 tsp. Shallots
1/4 tsp. dried thyme
1/4 tsp. dried oregano
1/2 tsp. dried basil
2 cups fresh ground bread crumbs
1 oz. wheat-free tamari
1 oz. Mirin
1/2 tsp. ground black pepper
1 tsp. salt

Directions

Mix 1 tbsp. canola oil, saute garlic, shallot, onion, peppers, carrot, corn, and celery. Add tamari, mirin, and dry herbs. Cook approximately 15 minutes until vegetables are tender.

In large mixing bowl add cooked brown rice, cooked lentils, and cooked kabocha squash. Fold in vegetables, season with salt and pepper, mix in fresh ground bread crumbs thoroughly. Mold into 9" loaf pan.

Bake at 350 deg F for 30 minutes. Let cool. Slice into 1" slices and serve.

Yield:

8 servings

Nutritional Analysis
Per serving:

Calories - 203
Total Fat - 2 g
Cholesterol - 0 mg
Sodium - 581 mg
Carbohydrate - 40 g
Protein - 9 g