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
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