Recipe by SaraFish
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!
- 473.18 ml water
- 4.92 ml salt
- 236.59 ml lentils
- 1 small onion, diced
- 236.59 ml quick-cooking oats
- 177.44 ml grated cheddar cheese or 177.44 ml swiss cheese, cheese or 177.44 ml monterey jack cheese or 177.44 ml American cheese
- 1 egg, beaten
- 127.57 g spaghetti sauce or 127.57 g tomato sauce
- 4.92 ml garlic powder
- 4.92 ml dried basil
- 14.79 ml dried parsley
- 2.46 ml seasoning salt
- 1.23 ml black pepper
Directions See How It's Made
- Add salt to water and boil in a saucepan.
- Add lentils and simmer covered 25-30 minutes, until lentils are soft and most of water is evaporated.
- Remove from fire.
- Drain and partially mash lentils.
- Scrape into mixing bowl and allow to cool slightly.
- Stir in onion, oats and cheese until mixed.
- Add egg, tomato sauce, garlic, basil, parsley, seasoning salt and pepper.
- Mix well.
- Spoon into loaf pan that has been generously sprayed with Pam (non-stick cooking spray) or well-greased.
- Smooth top with back of spoon.
- Bake at 350 degrees for 30- 45 minutes until top of loaf is dry, firm and golden brown.
- Cool in pan on rack for about 10 minutes.
- Run a sharp knife around edges of pan then turn out loaf onto serving platter.