Alissa's Vegetarian Lentil Meatloaf

Alissa's Vegetarian Lentil Meatloaf

47
Alissa Brunsfeld 2

"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!"
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h 30 m servings 335 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 335 kcal
  • 17%
  • Fat:
  • 7.5 g
  • 12%
  • Carbs:
  • 51.4g
  • 17%
  • Protein:
  • 18.6 g
  • 37%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 322 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. 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.
  2. Preheat the oven to 375 degrees F (190 degrees C). Grease an 8x4 inch loaf pan.
  3. 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.
  4. Bake for 45 minutes in the preheated oven, until heated through and browned on the top. Cool slightly before slicing and serving.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

47
  1. 62 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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...

Most helpful critical review

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. Thi...

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...

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. Thi...

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!

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 i...

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 mi...

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 happene...

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!

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...

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 inste...