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This recipe has been in our family for years too. Although I have not made it in many years. The basics you have here are very good, but, it can be tweaked to find your own tastes. I always added 1 pack of G.Washington Broth and a little more corn flakes. I also always made this in a large bread loaf pan. It is best if you can allow it to set for quite a few hours before slicing. Then reheat before serving. It's also excellent the next few days, sliced, put on generous whole grain or tuscan sliced bread, put munster, monteray jack or provolone chees on top of the sliced loaf, big slice of hearty tomato, green leafy lettuce, top with mayo or pesto mayo on the bread and wrap in cellaphane or paper for lunch. Those flavors all meld together and its a fantastic sandwich - just add some kettle cooked chips and it will be something you crave and look forward to all morning!! Enjoy and be creative - you'll love it.

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belenda March 31, 2010

For health reasons, I've been trying different vegetarian recipes, and we all loved this (even my picky 12-year-old). I made the recipe as directed, but I added one clove of minced garlic. I will use a dash of garlic powder next time instead, because without pre-cooking the minced garlic it tasted a little strong. Our lentil loaf turned out perfectly, not too moist and not too dry. This is a definite keeper; thanks for posting this Lillers.

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TasteTester September 01, 2008
Lentil Loaf