Total Time
1hr 55mins
Prep 15 mins
Cook 1 hr 40 mins

Posted in response to a request, this is a versatile recipe. You may change the herbs to what your mother used in her meatloaf! Enjoy!

Ingredients Nutrition


  1. Combine the lentils and bay leaf in a large pot with 6 cups water.
  2. Bring to a boil, lower the heat, cover and simmer until the lentils are soft and the water has been absorbed, about 45 minutes.
  3. Combine the bulgur and 2 cups water in a medium saucepan.
  4. Bring to a boil, lower the heat, cover and simmer for about 15 minutes.
  5. Preheat the oven to 350*F.
  6. Transfer the lentils to a large mixing bowl.
  7. Add the bulgur and remaining ingredients except the tomato paste or sauce.
  8. Mix with your hands until thoroughly combined.
  9. Pat the mixture into a 5x9" loaf pan.
  10. Bake until firm but not dry, about 40 minutes.
  11. During the last 5 minutes of baking, brush the top with tomato paste or sauce.
  12. Let cool 15 minutes.
  13. Cut into slices and serve warm.
  14. Enjoy!
Most Helpful

4 5

Would try it again with a few adaptions. It needs a little more binding with either egg or bread crumbs, and more flavor with beef seasoning would do the trick. With the changes, it would be a keeper for a lentil loaf. Ginger

4 5

Great recipe! I made it as directed, but took Ginger1's advice and added more egg and used some seasoned dry bread crumbs, and added some Lipton Onion Soup Mix, for flavor.