vegetarian meatloaf

• 1 cup dried lentils
• 1/4 cup wheat germ
• 1 cup whole wheat breadcrumbs
• 1/2 cup cooked brown rice
• 1 small onion, minced
• 3/4 cup fat free egg substitute
• 1 teaspoon thyme
• 1 tablespoon reduced sodium soy sauce
• 4 tablespoons tomato sauce
• 1 tablespoon olive oil
• 1 teaspoon Tabasco sauce

1. Place lentils in a small saucepan and cover with water. Cook over low heat for 1 1/2 hours or until tender.
   
2. Coarsely mash lentils and combine with remaining ingredients.
   
3. Pour mixture into a loaf pan sprayed with nonstick cooking spray.
   
4. Cover with foil and bake at 350 degrees for 45 minutes.
   
5. Remove foil and bake for another 15 minutes or until loaf is firm to the touch.

Makes 6 Servings

I rarely have nutrition info, but this came from what was once "24hourfitnessonline" which has ceased to exist or even have cached data on google.

Serving Size: 7 ounces
Nutrients per serving:
Calories: 296
Total fat: 5 grams
Saturated fat: 1 gram
Cholesterol: 0
Sodium: 360 mg
Carbohydrate: 49 grams
Protein: 17 grams
Dietary fiber: 13 grams