Alissa's Vegetarian Lentil Meatloaf Recipe

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Most Helpful Positive Review

Jul 30, 2007

My husband and I "mmmm'd" our way through each bite. YUM! I made a few changes because of what I had on hand: oat flour instead of flax meal, wheat bran instead of germ. I also used veg. broth when cooking lentils and added 1 Tbsp. vegetarian Worcestershire to the lentils while they were in the food processor. Put mix of tomato paste and ketchup on top, covered with foil and baked for 45 mins, uncovered for 10 and it was great! (Not too dry, not too mushy.) This was my first time making vegetarian meatloaf and it was the best my husband and I have ever had. Thanks for the recipe!

—2busycooking

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Most Helpful Critical Review

Sep 15, 2007

I cooked this recipe according to the directions and it came out fine, not too mushy or dry. I followed suggestions from the previous reviewers and topped it with tomato paste and ketchup. This recipe was pretty good, but I didn't like the thyme. The thyme flavour really overwhelmed the whole recipe. I think this one might be better if it went in a more Indian direction, using cumin and coriander instead of the thyme. I'll definitely alter the spices if I make it again, but I did like the lentil/flax/wheat germ/veggie aspects of the dish.

—RachelS

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60 Ratings

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Jul 29, 2007

my meat-a-tarian husband LOVED this! but i had to cook it twice as long for it to 'set'. next time i plan to add a little tomato paste to the top, cover with foil, and cook appx 2 hours. delish!

—mtired

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Feb 09, 2010

I made some alterations. For the person that asked about dryness, you can add 1 tin of light coconut milk. Roland is the brand that I buy in the supermarket. I sprouted the lentils for2 days in advance. I put them in a glass bowl, cover them with water and I left them in a cupboard, a warm place and they sprouted. They become more protein than and they digest better. I crushed them into puree raw, with out cooking. I did not want to lose the nutrients. I also added mushrooms, celery, and broth. I did not use the flaxseeds. I followed a suggestion and I used barley flour and wheat bran instead. I also added 1/4 cup of cheddar cheese, and 1/2 cup of dried sun tomatoes, and the egg whites. I also added 1/4 of chopped jalapenos pepper, sea salt and ground black pepper. It was delicious. Thanks for sharing your recipe!!!

—agent of good change

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Feb 10, 2008

Excellent "meatloaf!" I took some of the below suggestions and put a mixture of tomato paste/ketchup on top of the loaf before I put it in the oven. Then I baked it, covered in foil, for 45 minutes. After that, I uncovered it and baked it for another 20 minutes. Next time I think I will add a little more onions!

—Ashley

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Jan 18, 2011

so i did the whole bag of lentels, two carrots (about half a lb) a whole green bell pepper, whole med/large red onion, and coupple hand fulls flax seed and zatarans jyumblya mix (we just happened to have on hand) rather than great the carrots i rough chopped everything then threw it in the processor and plused in my lentils. while my rice was cooking. once everything is mixed i foled in the rice to avoid turning it to mush then used my icecream scoop to do 'muffins' of it baked them and they rock!

—aura_bryt

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Aug 06, 2008

OUTSTANDING!! we loved this so much, it's destined to be one of our staple meals. I got all wacky with Indian spices. I commandeered the leftovers for lunch the next day. Looove it!

—Robyn Cotter

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Mar 25, 2009

This was my first ever attempt at making a homemade veggie "meat" meal. I've only been eating a vegetarian diet for about 2 weeks now, and as long as I can eat stuff like this I think I will be just fine. This recipe is excellent and very tasty, even for someone who is used to eating meat. It even has a meat like texture once cooked! I followed the recipe, but pureed the onion (I don't like onion chunks)and also added in some Portugese seasoning in addition to the other seasinings required. I followed the recomendations by others and baked the loaf covered in foil for 45 mins, and then uncovered it and poured a mixture of ketchup and tomato sauce sprinkled with parsley on top and then baked for another 30 mins. It tastes great and the recipe made a lot way to much to fit into a standard size UK loaf pan.

—Roxybc

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Nutrition

Calories
335 kcal
17%

Carbohydrates
51.4 g
17%

Cholesterol
0 mg
0%

Fat
7.5 g
12%

Fiber
12 g
48%

Protein
18.6 g
37%

Sodium
387 mg
15%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Alissa's Vegetarian Lentil Meatloaf

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 335
Calories from Fat: 67

% Daily Value *
Total Fat 7.5g 12 %
Saturated Fat 0.9g 4 %
Cholesterol 0mg 0 %
Sodium 387mg 15 %
Potassium 766mg 21 %
Total Carbohydrates 51.4g 17 %
Dietary Fiber 12g 48 %
Protein 18.6g 37 %
** Sugars 5.3g
Vitamin A 50 %
Vitamin C 34 %
Calcium 11 %
Iron 52 %
** Thiamin 27 %
** Niacin 30 %
** Vitamin B6 15 %
** Magnesium 23 %
** Folate 29 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.