Fall just makes me want to cook, cook and cook some more. Out went the tomatoes and basil, in came the fall squash, potatoes and root veggies. To make this "meatloaf" taste like grandmom's, I used a combination of lentils and tvp (re-hydrated soy granules) along with lots of spices and classic veggies to capture that flavor. Because this takes much less time than real meatloaf, and I love roasted carrots with meatloaf, I precooked and glazed the carrots in my cast iron pan and added them and the peas during the last 15 minutes of cooking. I also made crashed potatoes and wheat apple cinnamon muffins.It was a lovely Sunday dinner that went perfect with Fall Football.
