Lentil Meatloaf Recipes

LENTIL LOAF

Steps:

• Place lentils and broth in a small saucepan; bring to a boil. Reduce heat; simmer, covered, until tender, about 30 minutes., Preheat oven to 350°. Line a 9x5-in. loaf pan with parchment, letting ends extend up sides. Coat paper with cooking spray., In a large skillet, heat oil over medium heat; saute carrots, onion and mushrooms until tender, about 10 minutes. Stir in herbs. Transfer to a large bowl; cool slightly., Add cheese, rice, egg, egg white, seasonings and lentils to vegetables; mix well. Mix tomato paste and water; spread over loaf., Bake until a thermometer inserted into the center reads 160°, 45-50 minutes. Let stand 10 minutes before slicing.

DELICIOUS LENTIL LOAF

Steps:

• Combine 2 1/2 cups water and lentils in a saucepan; bring to a boil. Reduce heat, cover saucepan, and simmer until all the liquid is absorbed and lentils are tender, 20 to 30 minutes.
• Mix 1/3 cup water and ground flax seed together in a bowl; set aside until thickened, at least 10 minutes.
• Heat olive oil in a large pot over medium heat; cook and stir onion, mushrooms, celery, and garlic until softened and liquid from mushrooms has evaporated, 5 to 10 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
• Transfer cooked lentils to a food processor and pulse until about 75 percent of lentils are mashed. Mix onion-mushroom mixture, flax seed-water mixture, oats, flour, basil, black pepper, salt, and onion powder into lentils until well combined. Press lentil mixture into the prepared loaf pan.
• Combine ketchup, brown sugar, mustard, and barbeque sauce in a saucepan over medium-low heat; cook and stir until glaze is smooth and brown sugar is dissolved, about 5 minutes. Remove saucepan from heat.
• Bake loaf in the preheated oven for 35 minutes. Spread 1/4 cup glaze over lentil loaf; continue baking until cooked through, 10 to 15 minutes more. Serve lentil loaf with remaining glaze on the side.

VEGETARIAN MEATLESS MEATLOAF WITH LENTILS

Steps:

• Combine broth and lentils in a saucepan and bring to a boil. Reduce heat and simmer until lentils are soft and broth is absorbed, 20 to 30 minutes. Drain extra broth, if necessary. Mash lentils slightly and transfer to a large mixing bowl.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
• Add oats, Cheddar cheese, panko, eggs, onion, ketchup, garlic, parsley, Worcestershire sauce, basil, red pepper flakes, salt, and black pepper to the bowl with the lentils and mix well. Transfer mixture to the prepared loaf pan.
• Bake in the preheated oven until loaf starts to brown, 35 to 45 minutes. Let sit 10 minutes before serving. Loosen sides using a spatula before slicing.

LENTIL-MUSHROOM "MEATLOAF"

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line a 9x5-inch loaf pan with parchment paper, or use a silicone loaf pan.
• Combine mushrooms, bell pepper, carrot, celery, onion, vegetable broth, garlic, salt, and pepper in a large skillet over medium heat. Cook until vegetables are browned, about 7 minutes.
• Transfer cooked vegetables to a food processor. Add cooked lentils, oats, bread crumbs, flaxseed meal, tomato paste, 1 tablespoon barbeque sauce, mustard, and parsley. Pulse until combined but chunky; don't over pulse.
• Place dough into the prepared loaf pan; gently press the top to form a bread shape. Cover with aluminum foil.
• Bake for 35 minutes. Remove aluminum foil and drizzle with additional barbeque sauce. Slice and serve.

LENTIL MEATLOAF

Steps:

• cook lentils low heat with bay leaf until water absorb.
• mash lentils.
• dice onions, peppers, and minced cilantro add to mashed lentils.
• add sal, pepper, cayenne pepper.
• cool for 15 minutes lentils
• add bread crumbs and mexican cheese.
• add eggs.
• blend in the mashed lentils.
• mix ketchup and honey
• pour over meatload.
• bake for 1 hour and 15 minutes at 375 degrees.

LENTIL LOAF

Steps:

• Preheat the oven to 350 degrees F. Oil a large loaf pan and line with parchment paper, then set aside.
• Soak the lentils in hot water while you prep the vegetables. Pour the vegetable oil into a large saucepot on medium heat. Add the onion, carrot, celery and potatoes. Add the granulated garlic, salt, pepper and chile flakes. Saute until the vegetables begin to soften, stirring frequently. Drain the lentils, and add to the pot along with the vegetable stock. Bring to a boil, then reduce the heat, cover and simmer until the lentils are very soft and most of the liquid is absorbed, about 1 hour. Remove from the heat and let rest, covered, for 30 minutes.
• Add the tamari, poultry seasoning, hot sauce and crackers to the lentil mix. Combine with the eggs and Cheddar. Spoon into the prepared loaf pan. Bake until the top begins to crack and the loaf is firm to the touch, about 1 hour 30 minutes. Add the Tangy Tomato Sauce to the top in the last 15 minutes.
• Combine the ketchup, brown sugar, mustard and hot sauce in a small saucepot. Heat on medium heat until hot and bubbly.

MEATLOAF WITH LENTILS AND VEGETABLES

Steps:

• Preheat oven to 350°F.
• Sautee garlic, onions and carrots until just tender.
• Mix cooked vegetables, meat, lentils, bread crumbs, egg, and stock until combined.
• Grease baking dish or spray with cooking spray.
• Press mixture into dish.
• Optional: if topping with a sauce, like tomato or BBQ sauce, it can be added now. Alternatively, you could wait until after it is cooked.
• Bake 30 minutes, or until cooked all the way through.
• Optional: broil the loaf for 5 minutes to brown the top.

REALLY GOOD VEGETARIAN MEATLOAF (REALLY!)

Steps:

• Add salt to water and boil in a saucepan.
• Add lentils and simmer covered 25-30 minutes, until lentils are soft and most of water is evaporated.
• Remove from fire.
• Drain and partially mash lentils.
• Scrape into mixing bowl and allow to cool slightly.
• Stir in onion, oats and cheese until mixed.
• Add egg, tomato sauce, garlic, basil, parsley, seasoning salt and pepper.
• Mix well.
• Spoon into loaf pan that has been generously sprayed with Pam (non-stick cooking spray) or well-greased.
• Smooth top with back of spoon.
• Bake at 350 degrees for 30- 45 minutes until top of loaf is dry, firm and golden brown.
• Cool in pan on rack for about 10 minutes.
• Run a sharp knife around edges of pan then turn out loaf onto serving platter.