Gluten Free Vegetarian Meatloaf Recipe Ragu
GLUTEN FREE VEGETARIAN MEATLOAF RECIPE #RAGU
Ragú® Recipe Contest Entry. This dinner is Gluten Free, low in fat, it's easy and quick to make .You won't miss the calories or the meat in this non-meat version. Recipe by Maureen A. Clancy
Provided by Maureen C.
Categories Sauces
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Add salt to water and RAGU bring to a boil in a saucepan.
- Add lentils and simmer covered 25-30 minutes, until lentils are soft and most of water is evaporated.
- Remove set aside and cool slightly.
- Drain and partially mash lentils.
- Scrape into mixing bowl and allow to cool slightly.
- Stir in onion, oats and chees, beans & gently mix.
- Add egg, RAGU tomato sauce, garlic, basil, cilantro, seasoning salt and pepper.
- Spoon into loaf pan that has been generously sprayed with Pam.
- Smooth top with back of spoon. Add more Ragu sauce and spread a thin layer on top.
- Bake at 350 degrees for 30- 45 minutes until top of loaf is dry, firm and golden brown. Turn out loaf onto serving platter.
- In a sauté pan add 1 Tb. olive oil and lightly brown 1 cup sliced mushrooms. Pour over the top of meatloaf.
- Serve with mashed spaghetti squash topped Ragu Mushroom Sauce and grated cheese.
- Bob's Red Mill carries Gluten free products for people w/ celiac disease.
Nutrition Facts : Calories 213.6, Fat 9, SaturatedFat 4.8, Cholesterol 67.4, Sodium 202, Carbohydrate 22.4, Fiber 4.9, Sugar 1.7, Protein 11.5
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