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!
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.
I was looking for a Vegan recipe to make using ingredients I already had in the house. I love recipes that are written in a low intimidation style, with so many options of variations. I started out doubling this recipe, then decided to add fresh minced garlic, some oregano, about 1 cup finely chopped carrots, about 3/4 cup of chopped mushrooms, and 10 ounce box of frozen spinach (cooked and dried spinach first), I did not add egg, and did not double the red sauce. Then I crossed my finders that they would stay together. I cooked in a cupcake pan (packing mixture into 12 loaves) and cooked on 350 for about 25 minutes, just until they were crunchy on top. They looked great! Served with a salad, and some sauce topping options, red sauce, or BBQ sauce. These will be great to make ahead for the weeks lunches or dinners.
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!
We really enjoyed this. It has lots of flavors, and with all of the suggested variations, there are a lot of options to shake things up periodically. It also did not dry out, which is the aspect of loaves that usually has me avoiding them. Mine did come out a little softer; I think I may need to mash my lentils a little bit more next time. Thanks for sharing!
This was a delicious meal! Having just started eating vegan, I substituted the cheese with soycheese, and didn't use an egg but instead additional tomato sauce for moisture. I used a large onion and garlic salt rather than powder, and it was really good. Next time I plan to add red and green pepper to 'bulk' it up a little, and will cook in a smaller pan (I used a round glass Pyrex rather than shorter baking pan, so it was a round quiche rather than a loaf...still delish tho!)
Excellent! Added 4 cloves of minced garlic and used BBQ sauce. I served it with mashed potatoes, mushroom gravy and salad. I'm looking forward to the leftovers. Thanks for posting!
This turned out very well. My 2 year old loved it and so did my husband who was dreading the meal. I had made another lentil loaf a year ago that wasn't so good. I cooked green lentils and drained them well. I also didn't measure the spaghetti sauce but just spooned it in until it was wet enough. This wasn't very smart as it turned out too dry and we had to use ketchup on top as we were eating it. So, note to self: don't drain the lentils too much or at least save some of the cooking water if making from scratch or use more sauce. Getting it wet just enough to hold together wasn't smart. But that was my mistake not the recipes. Will make this recipe again. Love the fact you can vary it with different spices and different lentils. I cooked this in a glass 8x8 pan.
This recipe must be moron proof. I used red lentils, and, of course, did not cook enough. So I pureed some canned pintos to equal 2 cups. I also forgot the cheese and used traditional meatloaf glaze (ketchup, brown sugar, worcestershire sauce) in place of the tomato sauce. I also put extra glaze on top. This makes awesome sandwiches on a baguette with American cheese.
This is a great recipe! I've made it twice now - once as written (with the tomato sauce) and a second time with bbq sauce and brown rice (ran out of oats!). I have to say that I really enjoyed the bbq sauce version (with a dash of cayenne pepper) - it gave the recipe a little extra kick. My non-vegetarian husband is also happily munching away at this meal. A great fall meal that satisfies my nostalgic cravings for meatloaf in a vegetarian way. Thanks!