Vegetarian Lentil Meatloaf

Vegetarian Lentil Meatloaf
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 216.7
  • Total Fat: 4.8 g
  • Cholesterol: 39.3 mg
  • Sodium: 300.7 mg
  • Total Carbs: 33.3 g
  • Dietary Fiber: 7.3 g
  • Protein: 11.5 g

View full nutritional breakdown of Vegetarian Lentil Meatloaf calories by ingredient


Introduction

Good use of extra cooked lentils. Quick to make if you have precooked lentils. Good use of extra cooked lentils. Quick to make if you have precooked lentils.
Number of Servings: 6

Ingredients

    1.0 large Egg, fresh, whole, raw
    2.0 tbsp Garlic powder
    3.0 tbsp Parsley, dried
    1.0 medium (2-1/2" dia) Onions, raw
    0.5 cup Cheese, Kraft Mexican Style Taco Cheese
    1.0 cup dry Oatmeal (plain)
    8.0 tbsp Ketchup - Hunts "No Preservatives" Tomato Ketchup
    2.0 cup Lentils, cooked

Directions

Cook lentils in four cups of water, simmer for an hour and then let cool in refrigerator for at least two hours. Dice onion and mash together with oatmeal to form a nice paste. Add beaten egg, cheese and ketchup, mix together with spices. Flatten onto a baking or loaf pan. Cook for 45 minutes on 350*F. Enjoy! Serving Size: Makes 6 generous portions

Number of Servings: 6.0

Recipe submitted by SparkPeople user NATURELOVEBUG.