Michaels Easy Lentil Loaf Recipes

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VEGETARIAN MEATLESS MEATLOAF WITH LENTILS



Vegetarian Meatless Meatloaf with Lentils image

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

2 cups vegetable broth
1 cup brown lentils, rinsed
1 cup quick-cooking oats
1 cup shredded Cheddar cheese
½ cup panko bread crumbs
2 eggs, beaten
1 small onion, finely chopped
4 tablespoons ketchup
2 garlic cloves, crushed
1 tablespoon dried parsley
1 tablespoon Worcestershire sauce
1 teaspoon dried basil
½ teaspoon red pepper flakes
salt and ground black pepper to taste

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



Delicious Lentil Loaf image

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

2 ½ cups water
1 cup brown lentils
⅓ cup water
3 tablespoons ground flax seed
2 tablespoons olive oil
1 onion, minced
1 cup minced fresh mushrooms
1 cup minced celery
2 large cloves garlic, minced
¾ cup quick-cooking oats
½ cup all-purpose flour
1 teaspoon dried basil
1 teaspoon ground black pepper
1 teaspoon salt
½ teaspoon onion powder
¼ cup ketchup
¼ cup brown sugar
2 tablespoons mustard
2 tablespoons smoky barbeque sauce

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

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