Reviewed: Oct. 24, 2009

Oh my gosh - this was amazing! I was a bit nervous when I went to the commissary & bought all these ingredients that I've never used (wheat germ & flax seed) just hoping it wasn't a disaster. It turned out GREAT! The preparation seemed to take forever - but I knew that going in. The only thing I changed was adding ketchup to the top before baking it. Mine was still really mushy after the 45 minutes, another 10 minutes later it was ok..but I would have left it in a few more minutes if I had the time. Overall, it was great & we will definitely make this again. My meat eating husband even said he'd eat it again. thank you for posting this recipe

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okibanana

Cooking Level: Intermediate

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Reviewed: Oct. 4, 2009

I modified the recipe because I didn't have some of the veggies on hand and substituted mushrooms. Next time I make this I will season the ingredients as I go, as mine turned out on the bland side. The katchup/tomato on top was great. "The chef's Miracle Blend" would be great in this, or maybe soy sauce.

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Zenviolin

Cooking Level: Intermediate

Home Town: Chesaning, Michigan, USA

Living In: Greenville, Michigan, USA

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Reviewed: Oct. 2, 2009

These definately taste better the next day! I used instant brown rice, but the regular brown rice would probably work best. I didn't have any flax, so I used whole wheat flour instead. I made individual portions by baking it in muffin cups and cutting the baking time. Perfect texture...not too dry or mushy.

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Mesa OConnor

Cooking Level: Expert

Home Town: Rocky Mount, North Carolina, USA

Living In: Morgantown, West Virginia, USA

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Reviewed: Jun. 24, 2009

Great taste. Only change I made was to add a tbls of Worcestershire sauce. It was a little too moist, so next time I may just add less tomatoe suace or cook a little longer. Really tasty though. Thanks!

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Bill

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Reviewed: Jun. 20, 2009

I've never made a lentil meatloaf before. I really liked it. I did make some small changes--wheat bran for germ, and topped with a ketchup/tom.paste mix. I have to say that I liked it better after it sat in the fridge overnight. At first it was still a bit too soft in the middle, more like a paste than a meatloaf. Also, as others have commented on, the thyme was a bit odd at first. Again, that mellowed after sitting overnight. It makes quite a bit, and the leftovers are really good. Both my husband and babysitter are true midwesterners, and had never even conceptualized something like this, but they both liked it a lot. My husband thought it would make really good patties or meatballs, and I agree with him. Baby thought it was ok, big brother didn't try it. Real meatloafs never make enough for us to have on hand throughout the week, so I esp liked that aspect. I didn't have any issues with the fiber--it was fine. Thanks Alissa! Great recipe and way to get some lentils into my diet!

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amylouise

Cooking Level: Intermediate

Home Town: Easton, Maryland, USA

Living In: Helena, Montana, USA

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Reviewed: Mar. 24, 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.

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Roxybc

Cooking Level: Intermediate

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Reviewed: Feb. 9, 2009

It was pretty good, but I think needs some more seasonings. Also, remember as at least one other reviewer said, this really has a lot of fiber. Be prepared.

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sminckler

Cooking Level: Intermediate

Living In: Marquette, Michigan, USA

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Reviewed: Nov. 17, 2008

This lentil meatloaf just was not good. Very bland. Also, the texture just was gross.

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BAKE841

Cooking Level: Intermediate

Home Town: Hanover, Pennsylvania, USA

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Reviewed: Nov. 6, 2008

i made this along with a meatloaf for my husband and i was not too impressed with the lentil loaf. it was dry...kinda bland and needed something added to it. Maybe next time i will add the orange preserves mixture i put on his meatloaf. In the end i had a huge amount of the loaf left and tried making sandwiches with it...i melted some cheese overtop trying to not have to throw it out. but in the end half the loaf went in the garbage. :( And iam a lentil lover so i am not too sure what went wrong....?

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brandylynn

Cooking Level: Intermediate

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Reviewed: Sep. 15, 2008

i thought that this dish was very creative and tasty. Im not even a vegetarian, i just wanted to try a healthy alternative to meat, and im definitely keeping this recipe in my book! i do have one "complaint", im no chef by any means, however i thought it was a bit dry and im unsure what to do next time i make it so that its not dry....any suggestions someone?

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esenk302

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Reviewed: Aug. 14, 2008

I give this recipe a three because it is only edible once it is drizzled with a bit of steak sauce or ketchup. Definitely looks like meatloaf!

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ToughCookie

Cooking Level: Intermediate

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Reviewed: Aug. 6, 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!

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Robyn Cotter

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Reviewed: Jul. 24, 2008

Flavor was good. I like how healthy this recipe is. Mine came out a bit mushy but I will try it again. I might also try making it into burgers in place of the loaf.

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Jen

Cooking Level: Intermediate

Home Town: Jasper, Indiana, USA

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Reviewed: 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!

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Ashley

Cooking Level: Intermediate

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Reviewed: Nov. 8, 2007

This turned out really great. I took other reviewers' advice and put some tomato paste on top . I also added worsteshire sauce and dijon mustard to the lentils. We don't like spicy food so instead of thyme and cayenne pepper I added Cavender's Greek seasoning (which is what I used to put on grilled meat for my husband). He liked it a lot, but does not want to call it meatloaf.

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LizNix

Cooking Level: Intermediate

Home Town: Longwood, Florida, USA

Living In: Gainesville, Florida, USA

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Reviewed: Sep. 28, 2007

This was okay, definitely tasts healthy. Also, this dish is VERY high in fiber- watch out.

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Amanda M.

Cooking Level: Beginning

Living In: Salt Lake City, Utah, USA

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Reviewed: 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.

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RachelS

Cooking Level: Expert

Home Town: Vancouver, British Columbia, Canada

Living In: North Vancouver, British Columbia, Canada

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Reviewed: 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!

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2busycooking

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Reviewed: 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!

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mtired

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Alissa's Vegetarian Lentil Meatloaf

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