To be completely honest, I am normally not a big fan of vegetarian meatloaf, or any meatloaf for that reason. Maybe it's because it wasn't something my mother never made growing up or maybe it's just not my thing. However I have recently become a bit of a convert after trying this lentil meatloaf recipe from a friend. Between the veggies and lentils, and let's be honest a lot of of barbecue sauce, this is a meatloaf I can get behind. It also freezes well, so consider doubling up the recipe and saving one for later.
Vegetarian Lentil Meatloaf
- crop_freeCook Mode
- printPrint Recipe
- file_downloadDownload PDF
- 1 cup dry lentils
- 3 cups vegetable broth (or water)
- 1/8 tsp. salt
- 1 U onion
- 1 U celery rib
- 1 U carrot, peeled
- 2 U cloves garlic, peeled
- 1 cup mushrooms
- 1 tsp. olive oil
- 1 cup Panko breadcrumbs
- 1/2 cup canned tomato sauce
- 1 U egg
- 1/2 tsp. black pepper
- 1/2 tsp. oregano
- 1/2 tsp. paprika
- Salt and pepper
Preheat the oven to 350 degrees.
Simmer the lentils with the broth and a pinch of salt until they absorb all the broth and are tender, about 25 minutes.
In a food processor, pulse the carrot, celery, garlic, onion, and mushrooms until finely diced. You could also dice by hand.
Heat the olive oil in a skillet and cook vegetables until just soft.
Mash about half the lentils using a fork in a large bowl. Add the veggies, breadcrumbs, tomato sauce, egg, and spices. Press into a standard bread pan.
Bake for 30-40 minutes.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
Get delicious, healthy recipes delivered each week right to your inbox.
Snap a picture and show us what you made on Instagram or Facebook.
Tag us using @SlenderKitchen or #slenderkitchen.