Really Good Vegetarian Meatloaf (Really!)

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!

• Total Time: 1 hrs 25 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs 15 mins

Ingredients:

Servings: 4

• 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:

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

Reviews

[keellii]

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.

[Bryuncooked]

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.

[magentakitteh]

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 :)