Vegetarian Meatless Meatloaf With Lentils Recipes

REALLY GOOD VEGETARIAN MEATLOAF (REALLY!)

Really Good Vegetarian Meatloaf (Really!) image

High in fiber and protein, low in fat, easy and really yummy! I've always thought meatloaf looks and smells so delicious and savory so, as a vegetarian, I decided to make a no-meat version! This is basically our favorite meatloaf recipe but with cooked mashed lentils instead of ground meat. The result is a very tasty dinner!

Provided by SaraFish

Categories Grains

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

2 cups water
1 teaspoon salt
1 cup lentils
1 small onion, diced
1 cup quick-cooking oats
3/4 cup monterey jack cheese or 3/4 cup American cheese
1 egg, beaten
4 1/2 ounces spaghetti sauce or 4 1/2 ounces tomato sauce
1 teaspoon garlic powder
1 teaspoon dried basil
1 tablespoon dried parsley
1/2 teaspoon seasoning salt
1/4 teaspoon black pepper

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.

Nutrition Facts : Calories 264, Fat 10.2, SaturatedFat 5.2, Cholesterol 69.1, Sodium 810.4, Carbohydrate 29, Fiber 7, Sugar 3.6, Protein 14.8

VEGETARIAN MEATLESS MEATLOAF WITH LENTILS

Vegetarian Meatless Meatloaf with Lentils image

I've been trying many vegetarian 'meatloaf' recipes trying to find one we thought was just right. This is a conglomeration of several recipes and my own spin. You can top it with sauce or ketchup before baking, but I don't bother.

Provided by Sue Minckler

Categories Everyday Cooking Vegetarian

Time 1h30m

Yield 8

Number Of Ingredients 14

Ingredients

2 cups vegetable broth
1 cup brown lentils, rinsed
1 cup quick-cooking oats
1 cup shredded Cheddar cheese
½ cup panko bread crumbs
2 eggs, beaten
1 small onion, finely chopped
4 tablespoons ketchup
2 garlic cloves, crushed
1 tablespoon dried parsley
1 tablespoon Worcestershire sauce
1 teaspoon dried basil
½ teaspoon red pepper flakes
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 235.4 calories, Carbohydrate 31.1 g, Cholesterol 55.8 mg, Fat 7.1 g, Fiber 9 g, Protein 13.7 g, SaturatedFat 3.5 g, Sodium 378.3 mg, Sugar 3.8 g

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