Lentil Oat Loaf

READY IN: 50mins
Recipe by Jean 7

I am not a vegetarian but I eat some meatless meals and like to have tasty options for vegetarian friends. The lentil/oats combo is a complete protein and an excellent low fat meat replacement for anyone. For vegan friends, I omit the cheese & egg and use lesser amount of tomato sauce. (Prep time does NOT include cooking the lentils.)

Top Review by Black Radish

This loaf is really versatile. I started by making it as written, which is good. But then instead of just onions, I added the traditional mirepoix mixture (carrots, celery & onions) and that really made the flavors pop! I also use fresh garlic instead of garlic powder, and I've used many different kinds of cheeses and its always good. The other addition that I really enjoy is a big tablespoon of dijon mustard to the mix. sometimes I'll use all catsup in place of the tomato sauce - and that's good too. I've served this with brown gravy or just with catsup. Last night I made it and didn't have any oats, so substituted 1 cup cooked brown rice and it was great!

Ingredients Nutrition


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Mix lentils, onion, oats, and cheese in a large bowl and mix well.
  3. Add the beaten egg and mix well.
  4. Add about 1/2 c of sauce, garlic, basil, salt, and pepper. Add remaining sauce so long as the mixture will not be too sloppy.
  5. Spray a loaf pan with cooking spray and pour/scrape the lentil mixture into it. Even out the top surface with a spatula or fork.
  6. Bake uncovered 30-40 minutes or until top is golden and crispy.
  7. Let cool at least 5 minutes.
  8. Turn out onto serving platter and garnish with parsley, if desired.
  9. Variations:.
  10. Add chopped celery, different sauces, different cheeses (or no cheese!) or try more traditional poultry spices instead of the Italian ones. Serve with all the 'fixins: mushroom gravy, mashed potatoes, squash, and salad.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a