Meatloaf with Green Lentils and Spiced Yogurt
sorry...I served this so fast I forgot the picture!! ;-)

for the meatloaf:

• 2 lbs extra lean ground beef (for lower fat, use 1/2 beef and 1/2 ground turkey or chicken)
• 1 cup green lentils (cooked)
• 1/4 cup seasoned whole wheat breadcrumbs
• 1/2 cup parmesan cheese
• 1/4 cup fresh parsley, finely chopped
• 1 large carrot, grated
• 1 stalk of  celery, grated (snap the top off the celery and pull the string off down the stalk)
• 1 large egg
• 1/4 cup onion, minced
• 2 cloves garlic, minced
• 5 pickled peppers, minced (or your favorite hot pepper)
• 4 good dashes of Frank's Red Hot (optional)
• 1/2 tsp kosher salt
• pepper to taste 

 For the Spiced Yogurt

• 1/2 cup plain Greek yogurt
• 2 Tablespoons dijon mustard
• 2 Tablespoons honey
• 3 stalks green onion, finely sliced
• 1/4 c fresh parsley, finely chopped
• 1/2 lemon, juice and zest
• salt and pepper to taste

 
Preheat oven to 375

If you're using dry green lentils, boil 1/2 cup of lentils in 1 cup of water for 15-20 minutes.  Drain and cool until they can be handled.

Combine all ingredients except the meat.  Mix well with your hands - squeezing so that the lentils break down some, but still have some texture.  Add the meat and mix well - but don't overwork!.

 Put the mixture in a loaf pan sprayed with non-stick cooking spray and bake for 45 minutes. 

For Yogurt, mix all ingredients and store in the refrigerator while meatloaf cooks.

Serve meatloaf with a dollop of spiced yogurt, mashed potatoes, and a green vegetable.