Vegetarian Meatless Meatloaf With Lentils Recipes

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REALLY GOOD VEGETARIAN MEATLOAF (REALLY!)



Really Good Vegetarian Meatloaf (Really!) image

High in fiber and protein, low in fat, easy and really yummy! I've always thought meatloaf looks and smells so delicious and savory so, as a vegetarian, I decided to make a no-meat version! This is basically our favorite meatloaf recipe but with cooked mashed lentils instead of ground meat. The result is a very tasty dinner!

Provided by SaraFish

Categories     Grains

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 cups water
1 teaspoon salt
1 cup lentils
1 small onion, diced
1 cup quick-cooking oats
3/4 cup monterey jack cheese or 3/4 cup American cheese
1 egg, beaten
4 1/2 ounces spaghetti sauce or 4 1/2 ounces tomato sauce
1 teaspoon garlic powder
1 teaspoon dried basil
1 tablespoon dried parsley
1/2 teaspoon seasoning salt
1/4 teaspoon black pepper

Steps:

  • Add salt to water and boil in a saucepan.
  • Add lentils and simmer covered 25-30 minutes, until lentils are soft and most of water is evaporated.
  • Remove from fire.
  • Drain and partially mash lentils.
  • Scrape into mixing bowl and allow to cool slightly.
  • Stir in onion, oats and cheese until mixed.
  • Add egg, tomato sauce, garlic, basil, parsley, seasoning salt and pepper.
  • Mix well.
  • Spoon into loaf pan that has been generously sprayed with Pam (non-stick cooking spray) or well-greased.
  • Smooth top with back of spoon.
  • Bake at 350 degrees for 30- 45 minutes until top of loaf is dry, firm and golden brown.
  • Cool in pan on rack for about 10 minutes.
  • Run a sharp knife around edges of pan then turn out loaf onto serving platter.

Nutrition Facts : Calories 264, Fat 10.2, SaturatedFat 5.2, Cholesterol 69.1, Sodium 810.4, Carbohydrate 29, Fiber 7, Sugar 3.6, Protein 14.8

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

ALISSA'S VEGETARIAN LENTIL MEATLOAF



Alissa's Vegetarian Lentil Meatloaf image

A simple meatless meatloaf that combines healthy ingredients to make a savory vegetarian dish everyone will love! The consistency and flavor of this recipe will surprise you!

Provided by Alissa Brunsfeld

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 1h30m

Yield 6

Number Of Ingredients 14

1 ½ cups French green lentils
¾ cup chopped onion
½ cup shredded carrot
½ cup chopped red bell pepper
¼ cup wheat germ
½ cup cooked brown rice
¾ cup bread crumbs
¼ cup crushed flax seed
⅔ cup egg whites
1 (6.5 ounce) can tomato sauce
1 tablespoon olive oil
2 teaspoons dried thyme
1 pinch cayenne pepper, or to taste
salt to taste

Steps:

  • Measure the lentils into a saucepan and fill with enough water to cover them by 1 inch. Bring to a boil, and cook until tender, about 45 minutes. Check occasionally and add more water if needed. Drain and set aside to cool.
  • Preheat the oven to 375 degrees F (190 degrees C). Grease an 8x4 inch loaf pan.
  • In the bowl of a food processor, combine the onion, carrot, bell pepper and wheat germ. Pulse until finely chopped. Transfer to a bowl. Put the lentils into the food processor and process into a paste. Spoon the lentils into the bowl with the vegetables and mix in the rice, bread crumbs, flax seed, egg whites, tomato sauce and olive oil. Season with thyme, cayenne pepper and salt. Spoon the mixture into the prepared loaf pan.
  • Bake for 45 minutes in the preheated oven, until heated through and browned on the top. Cool slightly before slicing and serving.

Nutrition Facts : Calories 335.1 calories, Carbohydrate 51.4 g, Fat 7.5 g, Fiber 12 g, Protein 18.6 g, SaturatedFat 0.9 g, Sodium 322 mg, Sugar 5.3 g

MEATLOAF WITH LENTILS AND VEGETABLES



Meatloaf With Lentils and Vegetables image

I found this recipe online while looking for a good veggie-filled meatloaf. I made a few changes, even though I haven't made it yet. It sounds like it would be good with ground turkey or chicken as well (with the corresponding stock). The web site I found it on recommended topping with a salad made from baby salad leaves, lentils, carrot, onion, and tomato and red pepper chutney. I plan on topping it with tomato sauce or BBQ sauce.

Provided by mayness

Categories     Meat

Time 50m

Yield 1 loaf, 4 serving(s)

Number Of Ingredients 8

2 garlic cloves, minced
1 small onion, finely chopped
1 carrot, peeled and finely chopped
3/4 cup lentils, cooked
1 lb lean ground beef
2/3 cup fresh breadcrumbs or 1/2 cup dried breadcrumbs
1 egg, lightly beaten
1/2 cup beef stock

Steps:

  • Preheat oven to 350°F.
  • Sautee garlic, onions and carrots until just tender.
  • Mix cooked vegetables, meat, lentils, bread crumbs, egg, and stock until combined.
  • Grease baking dish or spray with cooking spray.
  • Press mixture into dish.
  • Optional: if topping with a sauce, like tomato or BBQ sauce, it can be added now. Alternatively, you could wait until after it is cooked.
  • Bake 30 minutes, or until cooked all the way through.
  • Optional: broil the loaf for 5 minutes to brown the top.

Nutrition Facts : Calories 349.2, Fat 13.8, SaturatedFat 5.3, Cholesterol 120.2, Sodium 348.2, Carbohydrate 24.1, Fiber 4.5, Sugar 3.3, Protein 30.8

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