Vegetarian meat loaf with lentils

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 175.6
  • Total Fat: 5.2 g
  • Cholesterol: 34.5 mg
  • Sodium: 316.6 mg
  • Total Carbs: 22.8 g
  • Dietary Fiber: 6.6 g
  • Protein: 10.9 g

View full nutritional breakdown of Vegetarian meat loaf with lentils calories by ingredient

Number of Servings: 8


    2 cups of water
    1 cup of dried lentils (will yield about 2.5 cups when cooked)
    1 small onion, chopped
    1 cup of quick-cooking rolled oats
    3/4 cup of shredded cheese of choice
    1 egg, beaten
    1.5 cups of tomato sauce
    1 tsp dried garlic powder
    1 tsp dried basil
    1 tsp dried parsley
    1/4 tsp pepper
    Adding salt is optional (1/2 tsp)


- To prevent dryness, I mix a bit of ketchup and brown sugar in order to make a thin glaze over the loaf before baking
- If you don't have tomato sauce, you can dilute tomato paste in water until you get the right amount of liquid
- If using tomato paste with water, you can experiment with the quantity of water until you reach the desired consistency for your loaf (level of dryness or moisture).


- Cook lentils in water (bring to boil, then reduce heat and let simmer for approximately 30 minutes, until lentils are soft and most of the water is evaporated)
- Drain and partially mash lentils
- Stir in onions, oats and cheese
- Add egg, tomato sauce and spices
- Spoon into a non stick pan
- Smooth top with back of spoon
- Bake at 350 for about 30-45 minutes
- Let cool a bit, then cut and serve

Serving Size: 8

Number of Servings: 8

Recipe submitted by SparkPeople user SYLKIEB81.

TAGS:  Vegetarian Meals |