Alissa's Vegetarian Lentil Meatloaf

Alissa's Vegetarian Lentil Meatloaf

47 Reviews 3 Pics
  • Prep

    45 m
  • Cook

    45 m
  • Ready In

    1 h 30 m
Alissa Brunsfeld
Recipe by  Alissa Brunsfeld

“A simple meatless meatloaf that combines healthy ingredients to make a savory vegetarian dish everyone will love! The consistency and flavor of this recipe will surprise you!”

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Ingredients

Adjust Servings

Original recipe yields 1 - 8x4 inch loaf

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Directions

  1. Measure the lentils into a saucepan and fill with enough water to cover them by 1 inch. Bring to a boil, and cook until tender, about 45 minutes. Check occasionally and add more water if needed. Drain and set aside to cool.
  2. Preheat the oven to 375 degrees F (190 degrees C). Grease an 8x4 inch loaf pan.
  3. In the bowl of a food processor, combine the onion, carrot, bell pepper and wheat germ. Pulse until finely chopped. Transfer to a bowl. Put the lentils into the food processor and process into a paste. Spoon the lentils into the bowl with the vegetables and mix in the rice, bread crumbs, flax seed, egg whites, tomato sauce and olive oil. Season with thyme, cayenne pepper and salt. Spoon the mixture into the prepared loaf pan.
  4. Bake for 45 minutes in the preheated oven, until heated through and browned on the top. Cool slightly before slicing and serving.

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Reviews (47)

Rate This Recipe
2busycooking
76

2busycooking

My husband and I "mmmm'd" our way through each bite. YUM! I made a few changes because of what I had on hand: oat flour instead of flax meal, wheat bran instead of germ. I also used veg. broth when cooking lentils and added 1 Tbsp. vegetarian Worcestershire to the lentils while they were in the food processor. Put mix of tomato paste and ketchup on top, covered with foil and baked for 45 mins, uncovered for 10 and it was great! (Not too dry, not too mushy.) This was my first time making vegetarian meatloaf and it was the best my husband and I have ever had. Thanks for the recipe!

RachelS
31

RachelS

I cooked this recipe according to the directions and it came out fine, not too mushy or dry. I followed suggestions from the previous reviewers and topped it with tomato paste and ketchup. This recipe was pretty good, but I didn't like the thyme. The thyme flavour really overwhelmed the whole recipe. I think this one might be better if it went in a more Indian direction, using cumin and coriander instead of the thyme. I'll definitely alter the spices if I make it again, but I did like the lentil/flax/wheat germ/veggie aspects of the dish.

mtired
26

mtired

my meat-a-tarian husband LOVED this! but i had to cook it twice as long for it to 'set'. next time i plan to add a little tomato paste to the top, cover with foil, and cook appx 2 hours. delish!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 335 cal
  • 17%
  • Fat
  • 7.5 g
  • 12%
  • Carbs
  • 51.4 g
  • 17%
  • Protein
  • 18.6 g
  • 37%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 387 mg
  • 15%

Based on a 2,000 calorie diet

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