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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.
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.
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 :)
This is fantastic! I had to add a LOT more water (4 cups total) to get thing to come out right, but I'm using brown lentils (lots more fiber) and old fashioned rolled oats, not quick oats, so that may be the reason. I made some substitutions (like most other folks): I went vegan, replacing the eggs with milled flax seed & water and omitting the cheese, swapped 2/3rds cup ketchup for the spaghetti sauce, a small dash of extra virgin olive oil to help retain moisture in the fridge, and used "Italian Seasoning Mix" instead of just dried oregano (this was all on my second batch). Meatloaf is one thing I've hesitated to make since going vegetarian because I love "real" meatloaf so much, but this is better than any "real" meatloaf I've had (don't tell Mama!). This recipe would also probably hold up good enough to make meatballs or even crumbled "beef" replacement for other things ... probably wouldn't hold up too well in chili unless you add it just before serving, but would probably work for other things like no-meat Hamburger Helper. I'll try it out in those other areas ... if it works, that would be great, a much more reasonably priced beef alternative than the pre-packaged stuff.
Delicious!! I used Amy's lentil soup in place of lentils which cut the prep time down by half. I used a muffin pan and topped each mini loaf with a mixture of ketchup, honey and brown sugar during the last ten minutes of baking. This is by far the best veggie loaf I've ever eaten!
(really!) good 'meatloaf'. I also added the celery and bbq sauce, and it turned out really good.
Also makes great burgers! Prebake the patties for a few minutes and they will hold up on the grill fairly well, too. Like many other reviewers, even my carnivore friends loved them :)
I used this recipe as a filling for stuffed cabbage. It turned out very well. 3 of 12 guests are vegetarian. I increased the lentils to 1-1/2 cups and added about a 1/2 cup of rice. I did not put the sauce in the mixture since stuffed cabbages are cooked in the sauce. I will make this recipe again.
This recipe shines as a leftover dish. As a lentil-loaf sandwich, this is fantastic! Wheat bread, mayo and a slice of american cheese...yum, yum! I ate it for lunch for a week and couldn't get enough of it. :-P
AND THAT'S NOT ALL: Another use for leftovers: Crumble up the lentil-loaf, toss with cooked rotini pasta, pasta sauce and shredded cheese. Bake at 350 for 20-30 minutes. Delicious!
Substitutions: mix of red/yellow onion, added carrots (not recommended), pizza sauce instead of plain tomato.
Recommendation: I find lentils come out better (less tough, easier to mash) if you boil them without salt. For dry lentils, boil 1 1/2 to 2 cups water (w/o salt!), add 1 cup dry lentils and bring to boil again. Reduce heat and simmer for 20-25 minutes. The lentils should have absorbed most of the water and will be fairly easy to mash with a spoon. You don't necessarily need to add any salt to this recipe, but add it back in with the eggs.
This is the most delicious thing ever! I made it 3 times in the past 2 weeks, because it's THAT good. It's very easy too. I used the Amy's lentil vegetable soup that someone else suggested in one of the reviews. I pour that into a bowl & mash it up. I used 3 big cloves of garlic instead of the onion. I also added barbecue sauce to the mixture (just a tablespoon). This method with the soup cuts the time down greatly. I love it!