When you cook a lentil loaf (I also had this issue with the veganmeatloaf I made too...) how do you keep the top from getting super crusty? Everytime I have made one the top scorches or gets really hard. Does anyone know why this could be?
I am going to try and make the one posted from the Chicago diner for christmas, but I don't want it to look icky as I am taking it to my very meat loving family and I want them to want to try it.
Also any ideas for sides that will go well with that lentil loaf? Thanks