VEGAN LENTIL MEATLOAF
This quick and easy vegan lentil meatloaf with mushrooms is full of flavor. A fabulous plant-based family-friendly version of the classic recipe.
Provided by Fioa
Categories Main Dish Recipes Meatloaf Recipes
Time 1h7m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch loaf pan with cooking spray.
- Heat 1 tablespoon oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 4 minutes. Add mushrooms and garlic; cook and stir until tender, about 3 minutes.
- Combine remaining 2 tablespoons olive oil, mushroom mixture, cooked lentils, bread crumbs, almond milk, 2 tablespoons ketchup, flaxseed meal, soy sauce, salt, pepper, and Italian seasoning in the bowl of a food processor. Pulse until just combined; do not overblend and work in batches if needed. Press mixture into the prepared loaf pan. Brush top with remaining 2 tablespoons ketchup.
- Bake in the preheated oven until golden, about 45 minutes.
Nutrition Facts : Calories 360.3 calories, Carbohydrate 52.5 g, Fat 10.4 g, Fiber 11.2 g, Protein 15.8 g, SaturatedFat 1.5 g, Sodium 777 mg, Sugar 6.8 g
VEGETARIAN MEATLESS MEATLOAF WITH LENTILS
I've been trying many vegetarian 'meatloaf' recipes trying to find one we thought was just right. This is a conglomeration of several recipes and my own spin. You can top it with sauce or ketchup before baking, but I don't bother.
Provided by Sue Minckler
Categories Everyday Cooking Vegetarian
Time 1h30m
Yield 8
Number Of Ingredients 14
Steps:
- Combine broth and lentils in a saucepan and bring to a boil. Reduce heat and simmer until lentils are soft and broth is absorbed, 20 to 30 minutes. Drain extra broth, if necessary. Mash lentils slightly and transfer to a large mixing bowl.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
- Add oats, Cheddar cheese, panko, eggs, onion, ketchup, garlic, parsley, Worcestershire sauce, basil, red pepper flakes, salt, and black pepper to the bowl with the lentils and mix well. Transfer mixture to the prepared loaf pan.
- Bake in the preheated oven until loaf starts to brown, 35 to 45 minutes. Let sit 10 minutes before serving. Loosen sides using a spatula before slicing.
Nutrition Facts : Calories 235.4 calories, Carbohydrate 31.1 g, Cholesterol 55.8 mg, Fat 7.1 g, Fiber 9 g, Protein 13.7 g, SaturatedFat 3.5 g, Sodium 378.3 mg, Sugar 3.8 g
DELICIOUS LENTIL LOAF
I know nobody expects the words 'lentils' and 'delicious' in the same recipe title, but this lentil loaf is a hit with vegans, vegetarians and even meat-eaters! I've left the glaze open to your own tastes, you can use anything from barbeque sauce to your own mother's meatloaf glaze. Please add your glaze recipes into the comments!
Provided by Julie
Categories 100+ Everyday Cooking Recipes Vegan
Time 1h50m
Yield 6
Number Of Ingredients 19
Steps:
- Combine 2 1/2 cups water and lentils in a saucepan; bring to a boil. Reduce heat, cover saucepan, and simmer until all the liquid is absorbed and lentils are tender, 20 to 30 minutes.
- Mix 1/3 cup water and ground flax seed together in a bowl; set aside until thickened, at least 10 minutes.
- Heat olive oil in a large pot over medium heat; cook and stir onion, mushrooms, celery, and garlic until softened and liquid from mushrooms has evaporated, 5 to 10 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
- Transfer cooked lentils to a food processor and pulse until about 75 percent of lentils are mashed. Mix onion-mushroom mixture, flax seed-water mixture, oats, flour, basil, black pepper, salt, and onion powder into lentils until well combined. Press lentil mixture into the prepared loaf pan.
- Combine ketchup, brown sugar, mustard, and barbeque sauce in a saucepan over medium-low heat; cook and stir until glaze is smooth and brown sugar is dissolved, about 5 minutes. Remove saucepan from heat.
- Bake loaf in the preheated oven for 35 minutes. Spread 1/4 cup glaze over lentil loaf; continue baking until cooked through, 10 to 15 minutes more. Serve lentil loaf with remaining glaze on the side.
Nutrition Facts : Calories 317.9 calories, Carbohydrate 51.3 g, Fat 7.5 g, Fiber 13.5 g, Protein 13 g, SaturatedFat 1 g, Sodium 643.4 mg, Sugar 12.6 g
LENTIL & TURKEY MEATLOAF MINIS
Steps:
- Preheat oven to 350 degrees F.
- In a small saucepan, add water and lentils. Bring to a boil over high heat, reduce heat to medium and simmer for about 8-10 minutes, or until tender but not mushy. Drain and set aside.
- Meanwhile, in a medium skillet over medium heat, add oil. Sauté onions until soft and translucent, about 3-5 minutes. Add in red pepper and cook until slightly softened, about 2-3 minutes. Add garlic and salt and cook until fragrant. Remove from the heat and cool slightly.
- In a large bowl, mix together the ground turkey, cooked lentils, sautéed onions, peppers, and garlic.
- Mix in breadcrumbs and egg.
- Lightly oil a muffin tin.** Evenly divide the turkey mixture into 6-8 of the cups. Set aside.
- In a medium bowl, mix together chilli sauce, paprika and cumin. Adjust seasonings to taste.
- Evenly slather each mini meatloaf with chilli sauce.
- Bake for 25-30 minutes or until internal temperature reads 160-165 degrees F.
CINCINNATI LENTILS
Make and share this Cincinnati Lentils recipe from Food.com.
Provided by princess buttercup
Categories Lentil
Time 1h
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Add lentils to medium saucepan (if using dry add lentils and water to pan; bring to boil; reduce heat and simmer 15 minutes, then proceed with recipe).
- Add all ingredients (except last three) and simmer for 30-45 minutes to blend flavors and cook vegetables to your liking.
- Remove bay leaf.
- Serve over cooked Basmati rice.
- Top with cheese and onions as desired.
Nutrition Facts : Calories 496.5, Fat 6.7, SaturatedFat 3.4, Cholesterol 15.2, Sodium 1285.5, Carbohydrate 86.9, Fiber 17.5, Sugar 5.8, Protein 22.6
VEGAN MEATLOAF
This lentil loaf is the best vegan meatloaf you will ever eat! Make it the day before, enjoy it for dinner, and make cold vegan meatloaf sandwiches for lunch! YUM! And if you love this recipe, stuff a bell pepper, portobello mushrooms, or some pasta shells with this yummy lentil mixture.
Provided by Kathy Carmichael
Categories Entrees
Time 1h
Number Of Ingredients 17
Steps:
- Pre-heat oven to 350
- Chop onion, celery, mushrooms, red pepper, and carrot (diced). I used the small blade on my favorite vegetable chopper.
- In a large skillet, cook onion, garlic, mushrooms, carrots and celery, and salt and pepper until browned. (You may use a little vegetable broth to avoid sticking )
- In a food processor, pulse the prepared lentils, quick oats, flaxseed, bread crumbs, cooked vegetables, tomato paste, bbq sauce, mustard, and parsley in a food processor.
- The finished product should be chunky; do not over Pulse.
- Use a silicone backing or placed parchment paper in the base of a glass loaf pan. If you don't have a loaf pan, you may form the dough into a loaf shape on a cookie sheet.
- Place dough into the loaf pan and gently press the top to form a bread shape on top.
- Cover with aluminum foil.
- Bake for 35 minutes, covered.
- Uncover after 35 minutes, and drizzle additional bbq sauce on top.
- Return to oven for 10 minutes uncovered.
- Remove from oven; recover and let stand for 10 minutes before cutting.
- I find it easier to remove it from the pan before cutting.
Nutrition Facts : Calories 92 kcal, Carbohydrate 17 g, Protein 5 g, Fat 1 g, Sodium 281 mg, Fiber 5 g, Sugar 3 g, SaturatedFat 0.1 g, UnsaturatedFat 1.2 g, ServingSize 1 serving
SNEAKY MEATLOAF WITH GROUND BEEF AND LENTILS
If you have a reluctant eater or just want to get more vegetables into your diet, this sneaky meatloaf is a great start. Kids won't even realize they're eating a heaping serving of veggies.
Provided by RainbowJewels
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 2h10m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine water and lentils in a heavy pot, cover, and bring to a boil over medium-high heat. Reduce heat to low and simmer until lentils are soft, stirring occasionally, about 40 minutes. Remove lid, but do not drain. Set aside.
- Combine bell pepper, carrot, onion, and celery in a food processor; pulse until veggies are cut into very small pieces. Remove vegetables to a large bowl. Add lentils to the food processor and process until pureed; add to vegetables.
- Add ground beef, bread crumbs, egg, salt, and pepper to the vegetable-lentil mixture. Mix ingredients together with your hands until well incorporated. Shape meat and vegetable mixture into a loaf and place in the middle of a 9x13-inch baking dish. Cover with aluminum foil.
- Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove foil and bake until top is browned, 5 more minutes. Top with tomato sauce and bake 5 minutes more. Garnish with parsley.
Nutrition Facts : Calories 379.7 calories, Carbohydrate 30.4 g, Cholesterol 102 mg, Fat 15.8 g, Fiber 6.7 g, Protein 29.2 g, SaturatedFat 5.8 g, Sodium 747.6 mg, Sugar 4.5 g
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- Preheat the oven to 375ºF and line a 9-inch by 5-inch loaf pan with parchment paper. (I like to use a spray oil on the pan first, so that the parchment paper will stick in place.)
- In a large skillet over medium heat, add the olive oil, onion, carrot, celery, and garlic. Stir occasionally until softened, about 8 to 10 minutes.
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- Pulse several times, just until the mixture starts to stick together when you press it between your fingers. You don't want it totally smooth, for the best texture. (See the photos in this post for reference.)
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