This recipe doesn’t freeze particularly well, so it never ended up in one of my cookbooks. But this is what I make when I want meatloaf (or in my case, it’s usually meatloaf sandwiches I’m craving). Along the way, I developed a severe sensitivity to beef, so this is a reasonably good substitute.

• 1 onion, chopped fine
• 1 Tbsp oil
• 2 cups cooked, drained lentils
• 1/2 cup breadcrumbs
• 1/2 tsp thyme
• 2 Tbsp flour
• 2 eggs, beaten
• 1/2 cup broth or water
• 2 tsp vinegar
• 2 tsp soy sauce

Preheat oven to 350F.
Saute onion in oil until softened and clear.
Mix cooked lentils and other ingredients, and place in a greased loaf pan.
Bake for 30 minutes covered with foil.
Remove foil and bake for 10 minutes more. Let sit for five minutes.