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Nutrition Facts
Serving Size 1 (274g) Recipe makes 4 servings The following items or measurements are not included below: 1/2 teaspoon seasoning salt
Calories 372
Calories from Fat 81		(21%)
Amount Per Serving		%DV
	Total Fat 9.1g	13%
	Saturated Fat 4.1g	20%
	Monounsaturated Fat 2.8g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 66mg		22%
Sodium 974mg		40%
Potassium 802mg		22%
Total Carbohydrate 50.7g		16%
	Dietary Fiber 17.3g	69%
	Sugars 5.3g
Protein 22.4g		44%
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Meal Planning 26 February 07

Gingernut

Vegetarian Thanksgiving

cooledskin

Really Good Vegetarian Meatloaf (really!)

Recipe #33921 | 1½ hours | 10 min prep | add private note

⁽¹⁹⁰⁾ RATE IT NOW Print Recipe

By: SaraFish
Jul 11, 2002

High in fiber and protein, low in fat, easy and really yummy! I've always think 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!

SERVES 4 -6 (change servings and units)

Ingredients

2 cups water
1 teaspoon salt
1 cup lentils
1 small onion, diced
1 cup quick-cooking oat
3/4 cup grated cheese (cheddar, swiss, jack or american)
1 egg, beaten
4 1/2 ounces spaghetti sauce or tomato sauce
1 teaspoon garlic powder
1 teaspoon dried basil
1 tablespoon dried parsley
1/2 teaspoon seasoning salt
1/4 teaspoon 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.

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Featured Reviews for This Recipe

From: minmin-mika

On Dec 14, 2009

Thanks so much. The husband and I liked it very much. I cooked with the rice cooker without using the oven. It was able to be done very very easily. I will use this recipe many times for family's health from now on. Thanks again,for sharing the recipe.

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From: Chef #501296

On Dec 8, 2009

This was great! My meat-loving boyfriend went back for seconds and said multiple times how much he liked it (even after a bit of grumbling when I first told him that it was lentils, not meat). I omitted the cheese, and since I was out of tomato sauce I used salsa instead and then switched out the basil for 1 teaspoon of Chili powder to keep with the "mexican" flavor. I look forward to making this again with different spice combos. All in all a great recipe! Thanks!

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From: Roosie

On Apr 30, 2004

This was Really Good (really!) I followed the paths of the other reviewers and used bbq sauce in lieu of the tomato sauce, and added celery. I also used fresh garlic instead of powdered and served this with Mille® ™'s Fungus Gravy (#31871, which is really just a mushroom gravy, but that's Miller for you.) I sprinkled a little grated cheese on top too, which was nice. My only problem was that this turned out a bit crumbly. I think that perhaps I cooked the lentils too long? Or I didn't add enough barbeque sauce? In any case, I can tell you right now that I will be making this again and again- a fabulous, meatless, low-fat, high-protein, high-fiber, and economical meal. It may not be meatloaf per se, but I think I just might like it better! Thanks so much for posting/inventing this.