Vegetarian Mexican Meatloaves

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.
  1. 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.
  2. Add ¾ of the lentils into a food processer and blend well. This helps bind the loaves together better.
  3. Combine the lentils (both whole and processed), salsa, green chiles, corn chips, onion, egg, ground cumin, and salt together. Shape into 6 1
  4. Place on lightly greased rack in a broiling pan, and refrigerate a couple hours.
  5. Bake at 375 F for 40 minutes or until all 2
  6. Spoon salsa over loaves, along with other garnishes of choice, and enjoy!photo 3

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