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

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

1ginger May 12, 2003

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.

DIryshe February 02, 2004