Vegetarian Lentil Meatloaf
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 158.5
- Total Fat: 4.3 g
- Cholesterol: 54.0 mg
- Sodium: 442.2 mg
- Total Carbs: 21.4 g
- Dietary Fiber: 5.0 g
- Protein: 9.3 g
View full nutritional breakdown of Vegetarian Lentil Meatloaf calories by ingredient
Introduction
Even Meat eaters won't know this isn't meat :) Even Meat eaters won't know this isn't meat :)Number of Servings: 8
Ingredients
-
2 cup Lentils, cooked
1 small Onions, raw
3 stalk, medium (7-1/2" - 8" lon Celery, raw
1 clove Garlic
1 tbsp Soy Sauce
0.5 cup Quaker Oats - Quick 1 Minute - Dry
.25 cup Bread crumbs, dry, grated, plain
.5 cup, shredded Cheddar Cheese
2 large Egg, fresh, whole, raw
6 tbsp Ketchup, Heinz
2 tsp Kroger Worestershire Sauce (by HONU69)
1 tsp Colgin Liquid Smoke (by CARLY783)
0.5 tsp Goya Adobo (All Purpose Seasoning) (by TIARENEE)
.25 tsp Pepper, black
Directions
Add the lentils to 2 cups of boiling water and simmer for about 30 minutes, or until the lentils are soft and the water is absorbed. Make absolutely certain that the water is completely absorbed… this is key because if the lentils are too wet, the loaf will not set properly. While the lentils are cooking, saute the onion and celery in a bit of oil until they begin to soften and brown, add the garlic and the soy sauce, then saute it for a few more minutes. Let the lentils cool a bit, then stir them together with the remaining ingredients. The Best Lentil Loaf Recipe (Seriously!)
March 4, 2016 By Sage 22 Comments
I’ll admit that even for me, the words lentil and loaf in the same sentence conjure up unpleasant visions of bland 1970s era communal meals. But out of all of my recipes, this barbecue glazed lentil loaf made with red lentils is one of my guys’ most requested meals. Clearly, they think it’s the best lentil loaf recipe, ever! And as a 20+ year veteran of vegetarian cooking and eating, I have to agree :)
The Best Lentil Loaf Recipe
The Best Lentil Loaf Recipe (Seriously!)
2 cups water
1 cup red lentils
1 onion, chopped
3 stalks celery, chopped
1 garlic clove, pressed
your choice of oil
1-2 t soy sauce
3/4 cup quick oats
1/4 cup bread crumbs
3/4 cup shredded cheddar
2 eggs, lightly beaten
1/2 cup ketchup
2 t worchestershire
1 t liquid smoke
1/2 t adobo
1/4 t black pepper
Barbecue Glaze
1 cup ketchup
1/2 cup apple cider vinegar
1/4 cup dark brown sugar
Add the lentils to 2 cups of boiling water and simmer for about 30 minutes, or until the lentils are soft and the water is absorbed. Make absolutely certain that the water is completely absorbed… this is key because if the lentils are too wet, the loaf will not set properly.
While the lentils are cooking, sauté the onion and celery in a bit of oil until they begin to soften and brown, add the garlic and the soy sauce, then sauté it for a few more minutes.
The Best Lentil Loaf Recipe
Let the lentils cool a bit, then stir them together with the remaining ingredients.
The Best Lentil Loaf Recipe
At this point, the mixture should be the consistency of… well, ground meat mixed with eggs, etc. It should be sticky, but not wet, slightly stiff, a bit wetter than cookie dough.
Line a loaf pan with parchment (my pan is approximately 4.5 in. x 8 in.), add the mixture, smooth it out with the back of a spoon, then whack it on the counter a few times to settle it in the pan. Bake it at 350 degrees for 30 minutes. Let it cool in the pan for 10 minutes or so, then turn it out onto a platter, slice it. Serve with mashed potatoes and veggies. Enjoy!
Serving Size: 1 slice
Number of Servings: 8
Recipe submitted by SparkPeople user HERBAL_TEA_LVR.
March 4, 2016 By Sage 22 Comments
I’ll admit that even for me, the words lentil and loaf in the same sentence conjure up unpleasant visions of bland 1970s era communal meals. But out of all of my recipes, this barbecue glazed lentil loaf made with red lentils is one of my guys’ most requested meals. Clearly, they think it’s the best lentil loaf recipe, ever! And as a 20+ year veteran of vegetarian cooking and eating, I have to agree :)
The Best Lentil Loaf Recipe
The Best Lentil Loaf Recipe (Seriously!)
2 cups water
1 cup red lentils
1 onion, chopped
3 stalks celery, chopped
1 garlic clove, pressed
your choice of oil
1-2 t soy sauce
3/4 cup quick oats
1/4 cup bread crumbs
3/4 cup shredded cheddar
2 eggs, lightly beaten
1/2 cup ketchup
2 t worchestershire
1 t liquid smoke
1/2 t adobo
1/4 t black pepper
Barbecue Glaze
1 cup ketchup
1/2 cup apple cider vinegar
1/4 cup dark brown sugar
Add the lentils to 2 cups of boiling water and simmer for about 30 minutes, or until the lentils are soft and the water is absorbed. Make absolutely certain that the water is completely absorbed… this is key because if the lentils are too wet, the loaf will not set properly.
While the lentils are cooking, sauté the onion and celery in a bit of oil until they begin to soften and brown, add the garlic and the soy sauce, then sauté it for a few more minutes.
The Best Lentil Loaf Recipe
Let the lentils cool a bit, then stir them together with the remaining ingredients.
The Best Lentil Loaf Recipe
At this point, the mixture should be the consistency of… well, ground meat mixed with eggs, etc. It should be sticky, but not wet, slightly stiff, a bit wetter than cookie dough.
Line a loaf pan with parchment (my pan is approximately 4.5 in. x 8 in.), add the mixture, smooth it out with the back of a spoon, then whack it on the counter a few times to settle it in the pan. Bake it at 350 degrees for 30 minutes. Let it cool in the pan for 10 minutes or so, then turn it out onto a platter, slice it. Serve with mashed potatoes and veggies. Enjoy!
Serving Size: 1 slice
Number of Servings: 8
Recipe submitted by SparkPeople user HERBAL_TEA_LVR.