192 Reviews of Really Good Vegetarian Meatloaf (really!)

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.

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.

From: Chef #165501

On Oct 2, 2004

Having given up meat many years ago, one of the things I've missed the most is meat loaf. In my original meat loaf recipe I used cheese and oats, a package of Lipton's dried onion soup mix and ketchup so I replaced the onion that was called for with the soup mix and the tomato sauce with the ketchup. Not only did it look like meat loaf, but it tasted like the real thing. Next time I'm going to stay at the low end of the cooking time as it was a bit dry, but still delicious. Definitely a keeper! Thanks for sharing.

From: Food Snob in Israel

On Sep 1, 2007

10 stars!!! I will make this over and over and over again! I tried to get the meat eating guests to convince my husband that this DIDN'T taste like real meat. They REFUSED!!! It was moist, delicious, I had no idea that lentils could be so flavorful. Didn't even feel the oats in there but WOW WOW WOW!! I used mozerella cheese and it was delish! Went well with the sause which NO ONE COULD detect was in there. I guess the trick is picking out the right sause. I also used fresh garlic. I also put a splash more water in with the lentils and took them off the heat well under the time mentioned...as soon as they mushed easily with a fork. Oh, and I used extra sause. Maybe nearly twice as much as the recipe called for. I wanted to err on the side of moistness and it was a good move. I couldn't get enough of this. All the guests had seconds (though the vegetarians were a bit creeped out by its "authentic" taste) and it is already gone, despite the fact that it was supposed to last a few days for left overs. It didn't. Had it for shabbat dinner and by lunch time it was totally gone, and just as tasty reheated as the first bite. Probably would freeze like a dream. I cooked it at a super high heat at the end, leaving a bit mushy of a middle. But consistancy wise it was really terrific and the mushiness was just slight. I seemed to be the only person to notice. Really, I can't rave about this enough. An absolutly FANTASTIC recipe that I want to make tomorrow. I can't believe it is so healthy! WOW! WOW WOW WOW YUM YUM YUM!!! One of the top recipes at the Zaar!!!

From: Do-e

On Oct 24, 2003

I served this for Thanksgiving for a vegetarian friend. Unfortunately for her, everyone that was at the buffet table before her kept taking huge slabs of the stuff. Not being meek, she started beating people away from it and was able to salvage enough for her own dinner! Vegetarion and meat eaters alike proclaimed this dish delicious. I too included chopped celery and my homemade killer barbecue sauce in place of the spaghetti sauce. The barbecue sauce is quite spicy on it's own, but I also added a locally made spice called Jamaica Joe's. I served it with a vegetarin mushroom gravy. Thank you for posting your recipe SaraFish!

From: meriah

On May 3, 2004

Very good, I was looking for a kid friendly vegetarian recipe. I cooked fresh garlic in with the lentils and some carrots and celery. I added fresh basil and parsley, and used basil spagettii sauce, putting some on top with a sprinkling of romano cheese and some sliced olives. I also made some mushroom gravy for mine. Yum. Thanks.

From: Chef #836708

On Oct 31, 2008

Another 5 star vote! I really wasn't sure if I would like this, but considering the rave reviews thought it was worth a try. I cooked the lentils about 20 minutes... there was no liquid left. During the last 10 minutes of simmering I added very finely chopped carrots and celery to the lentils and when done, mashed it all together. I used colby-jack cheese and had no parsley so added a bit of oregano and some thyme too. I am not a huge BBQ sauce fan, so I used regular plain canned tomato sauce and just a few tablespoons of BBQ sauce (as other reviewers suggested) and used a total of 3/4 cup sauce (again, worried it might be dry). Once it was all mixed up, it looked like A LOT and as I started filling a loaf pan, thought, no wonder some reviewers say it is mushy in the middle. So I broke up the mix into two loaf pans for 2 very shallow loaves. I added a bit of tomato sauce/BBQ sauce on top before cooking, covered with foil. After 30 min took off the foil and added a bit more sauce and then let it cook for about 10 more minutes. The texture was perfect! Crunchy outside, nice inside. My very carnivorous husband, who was NOT excited about this meal, was pleasantly surprised and ate 2 helpings. This is a great addition to our meal rotations. Can't wait to eat the leftovers tomorrow!

From: jellie

On Oct 28, 2003

Wow...if this stuff wasn't so darn filling I would have eaten the whole thing! I used just over a cup of lentils I had already cooked in the fridge, and halved the rest of the ingredients. I admit I added the celery and bbq sauce as well, but I'm sure it wasn't needed. I will be making this again and again...

From: rma123

On May 23, 2004

Thank you for this healthy recipe, SaraFish! I am not a vegetarian, but I have been eating more and more meatless meals. This recipe is so versatile and easy. I made it one time with salsa instead of tomato sauce and it was great. I made it again for dinner tonight and added the fresh garlic and carrots someone else suggested; another great variation!

From: Gandalf The White

On May 4, 2009

Excellent taste and easy to do. What sets this apart from most "bean" recipes is that lentils don't require any soaking or other prep, so everything you need will pretty much be in your pantry; you can have this on the table 90 minutes after you start, with no trips to the store. The other wonderful thing about this recipe is the range of variations you can do: spicy tomato sauce; grape tomatoes for a texture difference; spicy cheese (try a jalopeno jack). Almost anything you can think of will work ... Definitely a keeper! Thanks for posting ...