Recipe by sal
"Brown rice, lentils, bread crumbs, onions and tomatoes are combined with eggs and herbs and baked into a vegetarian version of a mealtime favorite. Sprinkle loaf with shredded cheese and bake an additional 5 minutes, if desired."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
dry brown lentils
uncooked brown rice
1 1/2 cups
dry bread crumbs
shredded mozzarella cheese
This is now one of my favorite fake meat recipes. I did alter slightly. I replaced wheat germ with flax seed meal, used fresh bread crumbs, used a couple sprinkles of dried minced onion instead of fresh, used cheddar cheese and covered top with barbecue sauce. Also, replaced crushed tomatoes with 1/3 cup marinara sauce. Good texture and flavor. Will make again.
This was AWFUL - my husband and I have been married almost 5 years, and this is the first meal he has ever not liked. He is not a picky eater at all and likes all the new things I cook, but after my son and I tasted it, and after just looking at it, he didn't take one bite. It was horrible, plus it was a pain to make. Not worth the trouble, even if it wasn't any trouble. The worst meal I have ever tasted (except for my side dishes).
This is a fabulous recipe for our vegetarian household! Cook the lentils and rice with more water than usual to make the loaf not so dry. I also mix a little cheese into the loaf and then sprinkle some more on the top. This is truly the best vege-loaf I've ever had!
This was REALLY good, moist and tasty. I used fresh breadcrumbs instead of dried (4 slices wholemeal bread), green lentils instead of brown, left out the wheatgerm, added 2 cloves of crushed garlic, 1 shredded carrot and 2 sticks chopped celery. Also I topped it with BBQ sauce before cooking, and cooked for 1 1/2 hours. My husband loved it too.
WOW!!! If I hadn't made it myself I would have had to ask the cook if they were sure there wasn't any meat in it. This recipe is much better than "real" meatloaf. I added 1/2 c. of Italian stewed tomatoes and juice from a can instead of 1/3 c. and I put ketchup on the top for the last 1/2 hour of baking time. Other than that, I wouldn't (and won't) change a thing. It's also very good as cold leftover sandwiches!
I had no thyme for this recipe, so, in a panick, substituted some basil and oregano instead, which I'm sure influenced the flavour! I also used a bit more sauce than was specified, and spread some sauce and ketchup mix on the top. It turned out a little bland but was good with salt and pepper. VERY FILLING, may I add. I grated mozzarella on half the top and parmesan on the other- both were excellent! Sidenote: lentils do not mash very well when they're cold!!! Good recipe though!
I veganized this recipe (ground flax seeds and extra tomatoes instead of eggs, and brewers yeast instead of cheese). It was quite good, and I think that I could get away with feeding it to my non-vegan family without them realizing that it is not meatloaf. It was great with a side of baked tomatoes as "gravy". I will make it again.
I don't know why other reviewers thought this was dry unless they baked it longer than one hour. As I assembled it, I expected it to be dry and made some gravy in anticipation, but it was really great, texture wise. I will definitely make this again, but will tweak it a bit to make it more like Mom's. I plan to add onion, celery, and bell pepper, and top it with ketchup, maybe.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 52
Chili, brats, and more to feed your hungry football fans.
Cheer on your team with a little something sweet.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Discover the secret to turkey meatloaf with the perfect texture.
See how to make a 5-star meatloaf that’s tangy and slightly sweet.
Discover the secrets to moist, flavorful baked meatloaf.