Not Meat Loaf

Bring salt and water to a boil in a medium saucepan. Add lentils and cook, covered, for 25-30 minutes, or until lentils are soft and most of the water is absorbed. Remove from the heat, drain, and partially mash the lentils. You want some of the lentils left whole! I like to do this with an immersion blender, but do whatever floats your boat. Transfer to a mixing bowl and set aside to cool slightly. Or not—I’ve found it doesn’t really matter much.

Stir in remaining ingredients and mix until thoroughly combined. Use clean hands. Or a spoon. As long as it’s completely combined! Add extra sauce if you need to. You want it thoroughly moist, but not soggy and gloopy.

Spoon into a thoroughly greased 9×5″ loaf pan and smooth the top with the back of a spoon.

Bake at 350 degrees for 30-45 minutes, until the top of the loaf is dry, firm and golden brown.

Cool in the pan on a rack for about 10 minutes, then run a knife around the ouside edge before turning out.

Now, here you have a choice. Serve it as is, with sauce on the side, or slather your favorite meatloaf glaze on top and bake another 10 minutes. I like a mixture of ketchup, brown sugar, and dry mustard. Some people like BBQ sauce. Do what makes you happy!

Also, as long as you keep the lentils, oats, cheese, and egg consistent, you can mix and match the other ingredients.