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Thanksgiving Loaf

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Recipe

 

Yield

10 servings

Prep

30 min

Cook

65 min

Ready

90 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
3 cups lentils
cooked
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3 cups brown rice
steamed
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½ cup oatmeal
dry, or cornmeal
½ cup almonds
or cashews, ground
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¾ cup tomato juice
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¼ cup sunflower seeds
ground fine, (optional)
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1 cup celery
chopped
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1 cup tomatoes
chopped
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1 tablespoon sage
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1 x garlic powder
optional
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3 cups millet
cooked
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1 cup bread
whole wheat, crumbled (3 slices)
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1 cup onions
chopped
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1 tablespoon vegetable oil
light
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½ teaspoon celery seeds
ground
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1 x salt
to taste
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Ingredients

Amount Measure Ingredient Features
7.1E+2 ml lentils
cooked
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7.1E+2 ml brown rice
steamed
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118 ml oatmeal
dry, or cornmeal
118 ml almonds
or cashews, ground
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177 ml tomato juice
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59 ml sunflower seeds
ground fine, (optional)
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237 ml celery
chopped
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237 ml tomatoes
chopped
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15 ml sage
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1 x garlic powder
optional
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7.1E+2 ml millet
cooked
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237 ml bread
whole wheat, crumbled (3 slices)
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237 ml onions
chopped
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15 ml vegetable oil
light
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2.5 ml celery seeds
ground
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1 x salt
to taste
* Camera

Directions

Lightly sauté onions in a mixture of water and oil.

Add celery and tomatoes, but only sauté very little to soften and stop.

(The celery, if not over-cooked, gives a nice "crunch" to the loaf) Combine all the ingredients and mix well, add bread crumbs and tomato juice to make stiff.

Add water if the mixture seems too dry. Place in lightly oiled loaf pans.

Bake at 350℉ (180℃). for 1 hour.

Serve with favourite veggy ``gravy'' (optional.)

After baking, cover with towel to keep moist, or if you like it dry, don't cover.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 247g (8.7 oz)
Amount per Serving
Calories 71513% from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 22mg 1%
Total Carbohydrate 43g 43%
Dietary Fiber 27g 106%
Sugars g
Protein 57g
Vitamin A 6% Vitamin C 16%
Calcium 8% Iron 43%
* based on a 2,000 calorie diet How is this calculated?
 
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