Lentil Loaf

400g can brown lentils, drained, rinsed
2 cups grated tasty cheese
2 small brown onions, diced
1 garlic clove, crushed
60g cup mushrooms, sliced
1 cup dried breadcrumbs
1 egg, lightly beaten
1/4 cup pouring cream
1/2teaspoon ground cloves
1/2 cup flat-leaf parsley leaves, roughly chopped
40g butter, chopped
Greek salad, to serve

Method
Preheat oven to 180°C. Grease base and sides of a 6cm deep loaf pan and line with baking paper, allowing 2cm overhang at both long ends.

Combine lentils, cheese, onions, garlic, mushrooms, breadcrumbs, egg, cream and cloves in a large bowl. Add 1 tablespoon parsley and season with salt and pepper. Mix until well combined.
Press lentil mixture firmly into pan. Dot butter evenly over top. Bake loaf for 45 to 50 minutes or until golden and firm to touch. Stand in pan for 10 minutes. Remove from pan and sprinkle with remaining parsley. Slice and serve with Greek salad.