This flavorful loaf is perfect for the holidays, or anytime you want a hearty main dish. It can be made with fresh or dried herbs. Make two loaves while you're at it and freeze one for leftovers. This is delicious topped with Creamy Mushroom Gravy!
Above: Cook until the top and sides are browned, as shown. The longer the cooked loaf cools, the firmer it will be and easier to slice.
Above: The loaf pan is lined with parchment paper. I used a ceramic pan, but you can also use metal, glass or silicone. Press the uncooked loaf "dough" into the pan firmly before baking.
Above: Lentil & Rice Loaf Served with steamed cabbage, celery, kale and yam, with red onion and grated pistachios on top.