Tuesday, October 26, 2010

Vegetarian Meatloaf (really good! really!)


I've had great results with this recipe. Even meat eaters and kids that I have made this for have inhaled it. I like to serve it with gravy, mashed potatoes, and peas. It's also great with my thyme yorkshire puddings. I also think that it would be a perfect protein dish for thanksgiving if you are expecting vegetarians.

Vegetarian Meatloaf
          2 cups water
          1 tsp salt
          1 cup brown lentils (wash and check for small rocks)
          1 medium onion, diced
          1 cup quick-cooking oats
          3/4 cup grated cheese (use a flavorful cheese)
          1 egg, beaten
          4 1/2 oz tomato sauce or spagetti sauce
          1 tsp garlic powder
          1 tsp dried basil
          1 tbs dried parsley
          1/2 tsp seasoning salt
          1/2 tsp black pepper

Bring salted water to a boil. Add lentils and simmer, covered for 25-30 min (until lentils have absorbed most of the water). 
Remove from pan, drain, and mash lentils in a mixing bowl. Set aside and let lentils cool a bit. 
Stir in onions, oats, and cheese until well mixed.
Add egg, tomato sauce, and the remaining seasonings and mix well.
Spoon into a well greased loaf pan.
Smooth with back of spoon.
Bake at 350*F for 30 - 45 min or until top of loaf is firm, dry, and golden brown.
Cool in pan, on rack for 10 min.
recipe source:  http://www.food.com

Not only is this recipe a fabulous comfort food, it's also extremely nutritious. Lentils are made up fo 25% protein. They are cholesterol free, virtually fat free, and low in calories. Lentils are high in folate, iron (perfect if you do have a bun in the oven) and high in fiber.


  1. I am glad to see an unpdate on your website !
    And even more, because it is a veggie recipe :). Unfortunately I have nothing to cook here (I am in a College in Wisconsin for the whole year), but I need to note this recipe and try it when I will be back to France.


  2. mmmm....i am obsessed with lentils lately...so i am sure i would love this!! thanks for the recipe