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Veggie Meatloaf

Veggie Meatloaf

  • Prep

    15 m
  • Cook

    1 h 5 m
  • Ready In

    1 h 20 m
DEBNJAMES

DEBNJAMES

You won't miss the meat in this flavorful dish! Serve with mashed potatoes for a great meal! You can also substitute diced eggplant for the mushrooms.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 373 kcal
  • 19%
  • Fat:
  • 9 g
  • 14%
  • Carbs:
  • 62.7g
  • 20%
  • Protein:
  • 11.5 g
  • 23%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 440 mg
  • 18%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  3. Meanwhile, heat oil in a small skillet over medium heat. Saute onions until tender. Set aside.
  4. In a large bowl combine cooked rice, lentils, mushrooms, Worcestershire sauce, salt, pepper, egg, garlic powder, Italian seasoning, parsley and cooked onions; mix well. Press mixture into prepared pan; spread ketchup on top of loaf.
  5. Bake in preheated oven for 45 minutes.
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Reviews

KAATHY
17

KAATHY

4/9/2003

adding less rice and more mushrooms makes it even better.

JUDYBLUE
12

JUDYBLUE

1/18/2004

Very tasty-I added an extra egg to the mixture to bind it better

naturallycheryl
7

naturallycheryl

11/16/2010

The flavor of this was really good and I love that all the ingredients are real food- no packets/cans necessary. I gave it four stars instead of 5 because of the long cooking time! I made it as stated except I used brown rice. Next time I will try the extra egg thing and play with the lentil/rice ratio so it can be more of a protein main course. My whole family loved it!

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