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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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Really Good Vegetarian Meatloaf (really!)

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

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

Directions

  1. 1
    Add salt to water and boil in a saucepan.
  2. 2
    Add lentils and simmer covered 25-30 minutes, until lentils are soft and most of water is evaporated.
  3. 3
    Remove from fire.
  4. 4
    Drain and partially mash lentils.
  5. 5
    Scrape into mixing bowl and allow to cool slightly.
  6. 6
    Stir in onion, oats and cheese until mixed.
  7. 7
    Add egg, tomato sauce, garlic, basil, parsley, seasoning salt and pepper.
  8. 8
    Mix well.
  9. 9
    Spoon into loaf pan that has been generously sprayed with Pam (non-stick cooking spray) or well-greased.
  10. 10
    Smooth top with back of spoon.
  11. 11
    Bake at 350 degrees for 30- 45 minutes until top of loaf is dry, firm and golden brown.
  12. 12
    Cool in pan on rack for about 10 minutes.
  13. 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: danakscully64

On Jun 29, 2009

WOW! This recipe is great. I used brown lentils, only 1/2 c cheese, added celery (sauteed it with onion before adding to loaf), and replaced half of the spaghetti sauce with BBQ. It was DELICIOUS. It tastes a lot like a regular meatloaf, but the texture is a bit different. I like this even better than my version with vegetarian soy crumbles. I will be making this again. Serve it with ketchup, that's what makes it AMAZING (and classic).

0 people found this review helpful

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  • From: Amlaphq

    On Jun 19, 2009

    This was ok....kind of bland on taste and I ended up squirting ketchup all over it, thus eliminating some of the good healthy qualities I was looking for...may make again...

    0 people found this review helpful

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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.

    21 people found this review helpful

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  • From: keellii

    On Jul 26, 2002

    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.

    18 people found this review helpful

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  • Read all 167 reviews

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