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    You are in: Home / Recipes / Lentil Oat Loaf Recipe
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    Lentil Oat Loaf

    Lentil Oat Loaf. Photo by Starrynews

    1/1 Photo of Lentil Oat Loaf

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    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.)

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    Serves: 6



    Units: US | Metric


    1. 1
      Preheat oven to 350 degrees Fahrenheit.
    2. 2
      Mix lentils, onion, oats, and cheese in a large bowl and mix well.
    3. 3
      Add the beaten egg and mix well.
    4. 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. 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. 6
      Bake uncovered 30-40 minutes or until top is golden and crispy.
    7. 7
      Let cool at least 5 minutes.
    8. 8
      Turn out onto serving platter and garnish with parsley, if desired.
    9. 9
    10. 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.

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    Ratings & Reviews:

    • on March 08, 2009


      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!

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    • on February 17, 2009


      I thought this was pretty good. I had no difficulty doubling this recipe and cooking an extra 15 minutes. I also used a round casserole dish. I omitted the cheese and used only 1 egg for the double batch. The loaf was firm and easy to slice. I would probably want to add more veggies next time, definitely more onion and garlic, maybe some zucchini or carrot too. Good basic recipe though and one I'll probably make again. Thank you very much for posting.

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    • on June 28, 2013


      Delicious! I must admit that I was wary about trying this recipe but I had the staple ingredients on hand so I decided to give it a go. I'm glad I did as it turned out really well. I used ketchup but next time I think I'll do what another reviewer did and add some Dijon mustard. I also added a ketchup/balsamic vinegar/Worcestershire glaze on top. The leftovers were great in a sandwich the next day. I will make this again for sure--thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (13)

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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:

    seasoning salt

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