Lentil Loaf

Lentil Loaf

1 lb. bag dry lentils, cooked and mashed (could use blender with other wet ingredients)
1 medium onion, minced and sauteed
1 C. walnuts, ground (could be pulsed in the blender)
2 eggs
12 oz. evaporated milk (or 1 cup milk powder and 1 1/2 C. water)
1/4 C. oil
5 - 6 C. cornflakes
1 tsp. sage
3/4 tsp. salt

         Combine all.  Bake in 2 oiled loaf pans, 350°F for 1 hour.