Cook1 hr 15 mins
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
- 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.
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 :)