Lentil Oat Loaf - 188 cal.

This recipe is delish, and you get 7 respectable slices per loaf.
188 cal per slice, Sodium - 262, Fat - 3g, Protein - 11g, Carbs - 31g

Lentil Oat Loaf

Lentils, Dry, 1 cup
2 Cups Water (can use broth if desired)
Onions - Raw, 1 cup, finely chopped
Mushrooms - Raw, 1 cup, chopped
Balsamic Vinegar, 2 tsp
Quick cook Oats, or Old Fashioned, 1 cup dry
1 egg
1/2 cup Ketchup
3/4 cup Shredded Low-Moisture Part-Skim Mozerella Cheese
Basil, dried, 1 tsp
Pepper, black, 0.25 tsp
Garlic powder, 2 tsp
Parsley, dried, 1 tbsp

Directions:

Bring water to a boil. Add lentils & simmer covered for 30-50 minutes or until lentils are soft & water evaporates.
Preheat oven to 350 degrees.
Partially mash lentils (if any water remains, drain).
In a bowl, mix together the lentils, oats, mushrooms, onion & cheese.
Add egg, ketchup, herbs & seasonings.
Mix well.
Spray loaf pan with cooking spray and spoon loaf mixture into pan. Spread & smooth.
Bake covered for 30 minutes and uncovered for 10 to 15 more minutes. You can add some ketchup on top after taking cover off, if desired.
Let pan cool on rack for 10 minutes before serving.