1/1 Photo of Lentil Oat Loaf
Jean #7's Note:
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.)
My Private Note
Units: US | Metric
- 2 cups cooked lentils, slightly mashed (or a 19 oz can, drained)
- 1 medium onion, diced
- 1 cup rolled oats (quick or large flake)
- 3/4 cup grated old cheddar cheese
- 1 egg, beaten
- 1/2-2/3 cup tomato sauce (or spaghetti sauce or BBQ sauce)
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1/4-1/2 teaspoon seasoning salt
- 1/4 teaspoon black pepper
- 1Preheat oven to 350 degrees Fahrenheit.
- 2Mix lentils, onion, oats, and cheese in a large bowl and mix well.
- 3Add the beaten egg and mix well.
- 4Add about 1/2 c of sauce, garlic, basil, salt, and pepper. Add remaining sauce so long as the mixture will not be too sloppy.
- 5Spray a loaf pan with cooking spray and pour/scrape the lentil mixture into it. Even out the top surface with a spatula or fork.
- 6Bake uncovered 30-40 minutes or until top is golden and crispy.
- 7Let cool at least 5 minutes.
- 8Turn out onto serving platter and garnish with parsley, if desired.
- 10Add 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.
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Nutritional Facts for Lentil Oat Loaf
Serving Size: 1 (143 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 220.5
- Calories from Fat 67
- Total Fat 7.4 g
- Saturated Fat 3.9 g
- Cholesterol 48.3 mg
- Sodium 224.5 mg
- Total Carbohydrate 26.0 g
- Dietary Fiber 7.3 g
- Sugars 3.1 g
- Protein 13.4 g
The following items or measurements are not included: