Another experiment with leftovers… and it turned out just fine! Adding it to my list of things to make with the whole chickens I cook. Served it with a side of asparagus and cashew gravy (gravy was AWESOME – I did substitute arrowroot for corn starch). My only complaint is that it was a little dry. I think I will try it without any tomato anything next time and instead use milk like the recipe for this Dutch Chicken Loaf calls for. Then maybe I’d put the cashew gravy on the loaf itself!
Chicken and Lentil Loaf
Ingredients:
2 cups lentils – cooked
2 cups cooked chicken – diced
1 cup breadcrumbs
1 large onion – diced and sauteed
7 oz. tomato paste
2 tbsp. water
4 eggs
seasonings of your choice
(I diced my chicken pretty finely)
Directions:
Prepare lentils, chicken, and onions if you do not have them leftover from other meals. Mix dry ingredients together in large bowl. In separate bowl, mix tomato paste with water to thin out and then add eggs and whisk thoroughly (I just used a fork). Add wet ingredients to dry ingredients and work with a spoon or your hands until evenly combined.
Shape loaf in a greased bread pan and bake at 375 for 30-45 minutes or until set.
I originally intended to make 2 small loaves (to freeze one) but in the end went with 1 larger loaf. Still, I used whole numbers so this would be super easy to halve if you didn’t have enough on hand or weren’t sure your family would go for it!
I have replaced the tomato products in my meatloaf recipe with canned mushroom pieces. I usually put in the "juice" too. That might help the moisture of your loaf.
Glad it worked out!
Thanks for the idea, Kim!
And April, what you really meant to type was, "That sounds positively disgusting, better you than me!" right? ;P
That's a neat idea!!
Hi! Thanks for posting a link to the cashew gravy – I'm glad you liked it! My blender broke recently, so no cashew gravy for me until I get a new one. *sigh* Great blog, btw – and a lovely looking loaf, even if it was a bit dry (that's what the gravy's for, right?). =)
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Hope to see you there! Keep on blogging. :-)