Lentil "Meat"loaf

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 202.5
  • Total Fat: 5.1 g
  • Cholesterol: 11.0 mg
  • Sodium: 608.0 mg
  • Total Carbs: 25.6 g
  • Dietary Fiber: 6.3 g
  • Protein: 13.3 g

View full nutritional breakdown of Lentil "Meat"loaf calories by ingredient
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Meatloaf made meat-free Meatloaf made meat-free
Number of Servings: 6


    Lentils, 1 cup dry
    Onions, raw, 1 small, diced
    Mozzarella Cheese, part skim milk, 4 oz
    Oats, 1 cup
    Quinoa, 1/2 cup pre-cooked (about 1/5 cup dry)
    Salt, 1 tsp
    Bell Pepper, 1/3 cup diced
    Garlic, 1 clove diced
    Tomato Sauce 1/2 cup
    Pepper, black, 1/2 tsp
    Textured Soy Protein (TSP) 1/2 cup dry (optional)
    Basil, 1 tbsp
    Parsley, 1 tbsp
    Yellow Mustard, 1 tbsp
    Ketchup (for topping)


If you do not have quinoa, you can substitute 1/2 cup cooked rice or an extra 1/2 cup of oats.

Add any other veggies you might like or have on hand!


Add lentils to boiling water. Simmer covered for 30 minutes, until lentils are soft and most of water is evaporated.

Add quinoa to 1/2 cup boiling water in a different saucepan. Simmer covered for 15 min or until all the water is gone.

Drain and mash lentils in a mixing bowl. They do not have to be completely mashed, just more or less.

Mix in onion, peppers, cooked quinoa, oats, and cheese. Add tomato sauce, mustard, garlic, basil, parsley, salt, and pepper and mix well.

Spread into a loaf pan greased with olive oil. Spread ketchup on top of the loaf.

Bake at 350 degrees for 30- 45 minutes until top is crispy/dry.

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