- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 279.3
- Total Fat: 11.1 g
- Cholesterol: 79.1 mg
- Sodium: 1,126.3 mg
- Total Carbs: 29.8 g
- Dietary Fiber: 6.9 g
- Protein: 16.2 g
Vegetarian Lentil MeatloafSubmitted by: LAURADNYC
2 cups water
1 teaspoon salt
1 cup lentils
1 small onion , diced
1 cup quick-cooking oats
3/4 cup grated cheese (cheddar, swiss, jack or american)
1 egg , beaten
4 1/2 ounces spaghetti sauce or tomato sauce
1 teaspoon garlic powder
1 teaspoon dried basil
1 tablespoon dried parsley
1/4 teaspoon black pepper
-Add lentils and simmer convered for about 30 minutes (varies with the type of lentils). Boil until the lentils are soft and most of the water is absorbed.
-Drain and partially mash the lentils.
-Scrape into a mixing bowl and allow to cool slightly.
-Stir in onion, oats, and cheese.
-Add egg, tomato sauce, garlic, basil, parsley, and pepper and mix.
-Scrape into a loaf pan that has been sprayed generously with pam non-stick cooking spray.
-Smooth the top of the loaf.
-Bake at 350 degrees for 30-45 minutes until top of loaf is dry, firm, and golden brown.
-Cool in pan for 10 minutes.
-Run a knife along the edges of pan, then turn out loaf into a serving plate.
-Makes 4 generous servings
(to vary recipe: can also try using bbq sauce instead of the tomato sauce)
Number of Servings: 4
Recipe submitted by SparkPeople user LAURADNYC.