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    You are in: Home / Recipes / Really Good Vegetarian Meatloaf (Really!) Recipe
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    Really Good Vegetarian Meatloaf (Really!)

    Really Good Vegetarian Meatloaf (Really!). Photo by sNic23

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    10 mins

    1 hr 15 mins

    SaraFish's Note:

    High in fiber and protein, low in fat, easy and really yummy! I've always thought meatloaf looks and smells so delicious and savory so, as a vegetarian, I decided to make a no-meat version! This is basically our favorite meatloaf recipe but with cooked mashed lentils instead of ground meat. The result is a very tasty dinner!

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    Units: US | Metric


    1. 1
      Add salt to water and boil in a saucepan.
    2. 2
      Add lentils and simmer covered 25-30 minutes, until lentils are soft and most of water is evaporated.
    3. 3
      Remove from fire.
    4. 4
      Drain and partially mash lentils.
    5. 5
      Scrape into mixing bowl and allow to cool slightly.
    6. 6
      Stir in onion, oats and cheese until mixed.
    7. 7
      Add egg, tomato sauce, garlic, basil, parsley, seasoning salt and pepper.
    8. 8
      Mix well.
    9. 9
      Spoon into loaf pan that has been generously sprayed with Pam (non-stick cooking spray) or well-greased.
    10. 10
      Smooth top with back of spoon.
    11. 11
      Bake at 350 degrees for 30- 45 minutes until top of loaf is dry, firm and golden brown.
    12. 12
      Cool in pan on rack for about 10 minutes.
    13. 13
      Run a sharp knife around edges of pan then turn out loaf onto serving platter.

    Ratings & Reviews:

    • on July 26, 2002


      The basic recipe is great. I added celery, red onion and mixed BBQ sauce with the tomato sauce to make it even better. I know sell it in my store.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 27, 2011


      I have made this about 5 times now. Every time it's happily eaten by vegetarians and carnivores alike. When I mash the lentils I use my blender and add water to get a mashed potato like consistency. I think this is why it turns out a little more moist. It also helps to put some sauce over the top when you have about twenty minutes left in cooking it. Thank you for the recipe.
      Update: Since writing this review I have tried the following things and they have turned out great.
      1.) I've occasionally added another egg, although I felt guilty about the extra fat.
      2.) I've added chopped celery,carrots, mushrooms as suggested by other reviewers.
      3.) In addition, and sometimes in place of the cheddar cheese , I added Parmesan cheese.
      4.) Per suggestion of my girlfriend, I use a hand mixer instead of the blender now. She said she preferred some lentils still in tact for texture. I usually cook the lentils until they are very easy to smash, so that the mixer can handle the load.
      I just thought I'd share how versatile and forgiving this recipe is.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 18, 2010


      very good recipe! I mash lentils in food processor and add an extra egg to keep loaf sticking together. i find the extra egg increased the moisture as well. my husband loves though not a vegetarian. have made it twice already :)

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

    Read All Reviews (364)


    Nutritional Facts for Really Good Vegetarian Meatloaf (Really!)

    Serving Size: 1 (173 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 263.9
    Calories from Fat 92
    Total Fat 10.2 g
    Saturated Fat 5.2 g
    Cholesterol 69.0 mg
    Sodium 810.4 mg
    Total Carbohydrate 28.9 g
    Dietary Fiber 6.9 g
    Sugars 3.5 g
    Protein 14.7 g

    The following items or measurements are not included:

    seasoning salt

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