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This was really good, but you have to put extra sauce over the top when it's served! I like it for the next couple of days too! Will for sure make again! THANKS! Update: So easy to make vegan too. Sub flax for the egg-- DELISH!

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Kayla in Texas March 31, 2010

I really wanted to like this, as meatless meals are appealing for many reasons. The taste was great. It was the texture I couldn't get past. The mealiness of the lentils was evident. The center was disturbingly mushy. For me, anyway, it was a real turn-off. It crusted nicely on the outside, but the inside could only be described as a cross between mealy and mushy. The taste was savory and comforting, however.

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baricat March 25, 2010

I've used this base recipe with several variations, i.e., adding different veggies and mushrooms, vegan, different grains, etc. It's been great every time. Loved by vegetarians, vegans, and carnivores alike. The leftovers make a great meatloaf sandwich, too.

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jmaxride February 24, 2015

This really is a very good recipe. I didn't have any BBQ sauce, I stirred in a couple of teaspoons of Harissa paste to add a bit of a kick. As suggested I added some finely chopped carrots and celery, plus some quartered mushrooms. <br/>I used a tin of green lentils, so skipped the first few stages.<br/>It took a bit longer, more like 50 minutes.<br/>A great recipe, I wonder what other flavours could be introduced? Maybe sun dried tomatoes? <br/>Thanks for the recipe.

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Charlie S. January 11, 2015

Found a new family favorite! And for any health nuts like myself, I made a few adjustments and the loaf still came out moist and delicious! 1) I only had split lentils at the time and I think it works even better because the cooking time on the lentils is halved and there's no need to mash them! 2) I used a little less than 1/4cup 0% plain greek yogurt instead of the egg. Adds more protein, moisture, and none of that bad cholesterol. 3) I only used 1/2 cup of cheese since the Greek yogurt adds it's own particular flavor! (Double win) 4) Finally, I used a quick oat multigrain oatmeal that also has rye and barley in it, I really think it added some dimension and (earthiness)? that you otherwise loose the eliminating meat. Best part, no one could have guessed it was such a low fat meal! Thanks for this recipe!

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Kasia S. January 06, 2015

Loved this, such a versatile recipe. I added 1 egg to make it more moist, did half BBQ sauce and half tomato sauce, and added some celery just for texture. I will definitely be making this again!

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lriggin1 December 28, 2014

Ate for lunch...very filling

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smittyskid December 17, 2014

As a big time carnivore I love meat. This is one of the first vegetarian dishes where I did not miss the meat. I made a few changes to the recipe as many others suggested. First, I added 4 medium crimini mushrooms that I diced and added to the mix. I also added a vegetable bullion cube to the lentils as they were cooking. Finally, I added a topping of Panko breadcrumbs. I would suggest, as someone below did, to soak the lentils prior to cooking them if you want a bit less texture. I used the remainder of the tomato sauce with some ketchup, Worcester sauce, and soy sauce as a gravy. I would definitely make this again!

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MarioBrutus December 13, 2014

Never cook lentils in salted water. It makes the outside hard as a rock. What a waste of food!

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hayleyh November 03, 2014

This is the best vegetarian meatloaf recipe I've made. Very tasty! It didn't fall apart easily like others I've made. I did add an additional egg as I was concerned about the loaf holding together, and it was perfect. I used a spicy ketchup on top.

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vancheska October 28, 2014
Really Good Vegetarian Meatloaf (Really!)