Fire turds. This is the name that my dad so graciously awarded the original version of these mini meatloaves. Why? Well, “fire” because they’re spicy. “Turds” because he’s a guy, and what else would he call something brown that has yet to be topped with delicious salsa?
I realize that I’m not doing a very good job of convincing you to try this recipe out. But trust me, it’s good. It has some nice kick to it, and is a nice twist to the traditional version of meatloaf. It does NOT taste like a turd.
We’ve used this recipe for years in my family, only with ground beef. But then I thought, why not try to make it vegetarian? The strong flavors in this recipe keep the “meat” from becoming dry and tasteless like many vegetarian meatloaves. I didn’t even miss the meat.
Vegetarian Mexican “Meatloaves”
- 1 ½ cup uncooked lentils
- ¾ cup salsa
- 1 (4 oz) can diced green chiles, drained
- ½ cup finely crushed corn chips
- 1 med onion, chopped
- 1 large egg, lightly beaten
- 1 ½ tsp ground cumin
- 1 tsp salt
- Garnishes: sour cream, fresh cilantro, picante sauce, cheese, etc.
- In a medium saucepan, simmer lentils and 3 cups of water on low heat for 15-20 minutes, or until lentils are cooked. Drain them in a strainer.
- Add ¾ of the lentils into a food processer and blend well. This helps bind the loaves together better.
- Combine the lentils (both whole and processed), salsa, green chiles, corn chips, onion, egg, ground cumin, and salt together. Shape into 6 loaves.
- Place on lightly greased rack in a broiling pan, and refrigerate a couple hours.
- Bake at 375 F for 40 minutes or until all done.
- Spoon salsa over loaves, along with other garnishes of choice, and enjoy!