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Milet Loaf

3 cups millet
6 cups water
2 cups onion, diced
6 tbs poppy seeds
2 tsp basil
1 tsp oregano
1 tsp thyme
sea salt, to taste
1 clove garlic, crushed
1 tbs each sunflower and flax seeds, ground
1 cup parsley

Poppy seeds give it a nice flavor. Soak millet overnight. Cook in same water with onion and poppy seeds. Bring to boil; reduce heat to low and cook 35 minutes, until done. Mix in the garlic and seeds, turn heat off or remove from heat. While hot, mash grain, adding herbs and salt. Spoon grain into two 9 inch loaf pans, smoothing tops. Let cool completly, about 15 minutes, then unmold; cut into slices. Serve with potatoes and steamed vegetables or salad.

Option: make a homemade tomatoe paste by thickening a homemade Italian sauce which can be added to the millet during the mashing process, which will create a similar loaf to the meat based meatloaf, except healthier. If yor're not quite ready to give up meat, one way to reduce the amount you eat is to combine a recipe like this with your meatloaf recipe, half-and-half. It makes it more nutritious, adds valuable fiber and reduces the unhealthy aspect of a meat based diet.

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