Total Time
1hr 15mins
Prep 25 mins
Cook 50 mins

I adapted this recipe from "The Vegetarian Meat & Potatoes Cookbook". This is my wife's favorite recipe. Leftovers (if any) make a very good "neat" loaf sandwich.

Ingredients Nutrition


  1. Preheat oven to 350°F Lightly oil a loaf pan.
  2. Heat the olive oil in a skillet over medium heat. Cook the onion and carrot until just soft.
  3. In a separate bowl, crumble the vegetarian burgers. Add the walnuts, bread crumbs and the onion mixture. Lightly process the lentils in a food processor and add to bowl.
  4. In a food processor, process tofu, tahini, soy sauce and parsley until well blended. Stir into onion mixture. Season with salt and pepper.
  5. Place in the oiled pan.
  6. Make a topping for the loaf by stirring together the catsup, jam and soy sauce until well blended. Spread evenly over top of loaf.
  7. Bake for 45 minutes. After it comes out of the oven, let it rest for 10 minutes before slicing.


Most Helpful

I love this recipe. I have made a couple of modifications to suit my tastes, such as: I use slivered almonds instead of walnuts; I add mushrooms and red pepper; and I found that I like the consistency better if I use 1.5 - 2 cups breadcrumbs. Super yummy!

Gwen LP May 17, 2008

I really liked this veggie meat loaf. It was moist, but it actually held its shape when sliced (most veggie loaves crumble when sliced). I wasn't crazy about the glaze, but it can easily be left off or modified. Just one note...I wasn't sure how long the loaf should be baked or when to put the glaze on top. I baked the loaf for 45 minutes and put the glaze on top at the very beginning. By the way, I JUST realized that I forgot to add the silken tofu, and the results were lovely without it. Thanks for sharing this recipe!

Aunt Cookie October 29, 2006

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