Lentil, Spinach & Lamb Loaf

Lentil Spinach & Lamb Loaf
Adapted from AMA Family Health Cookbook

Prep time: 30 minutes (the lentils need 25 minutes to cook before making the meatloaf)
Total Cooking time: 1 hour
Serves 4

Ingredients:
½ cup dried brown lentils, rinsed
4 cups water
1 tsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 lb/450g lean lamb (beef or chicken would do too)
1 bag (10 oz/284g) fresh baby spinach or 1 pkg (10 oz/284g) frozen, thawed, squeezed and drained
3 tbsp chili sauce or ketchup
1 tsp Ras el Hanout plus some to sprinkle on top of meat loaf before cooking (optional)
(I found this recipe for ras el hanout on the web if you want to make your own.)
1 tbsp Kozlik’s horseradish mustard (or any spicy Dijon)
1 tbsp Worcestershire sauce
1-2 tsp dried thyme
1 egg, lightly beaten

Directions
1. Bring 4 cups of water to a boil in a medium saucepan, add a little salt and lentils. Reduce heat to low and simmer, covered until the lentils are tender (about 25 minutes). Drain lentils and set aside.

2.Preheat oven to 350ºF/180°C.

3. Heat oil in a medium non-stick skillet. Add the onions and cook over medium heat until the onions are soft and translucent (about 5 minutes). Add the garlic and stir until fragrant (about 1 minute).

4. If you are using fresh spinach, steam it in a microwave until the spinach is limp (about 3 minutes). Drain, chop and squeeze out any liquid. If you are using frozen spinach, make sure it’s thawed and squeezed dry.

5. In a bowl, mix all the ingredients together. Form into a loaf and place in loaf pan. Sprinkle some additional Ras el Hanout if you are using it. Bake for about 1 hour. The best way to tell when it’s cooked through is to use a meat thermometer. It should read 170ºF/77°C.

A great side is Gingery Sautéed Carrots