Alissa's Vegetarian Lentil Meatloaf

Rating: 3.65 stars
65 Ratings
  • 5 star values: 17
  • 4 star values: 27
  • 3 star values: 9
  • 2 star values: 5
  • 1 star values: 7

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!

By Alissa Brunsfeld
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • Preheat the oven to 375 degrees F (190 degrees C). Grease an 8x4 inch loaf pan.

  • 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.

  • Bake for 45 minutes in the preheated oven, until heated through and browned on the top. Cool slightly before slicing and serving.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving:
335.1 calories; 18.6 g protein; 51.4 g carbohydrates; 0 mg cholesterol; 322 mg sodium. Full Nutrition

Reviews (49)

Read More Reviews

Most helpful positive review

2busycooking
Rating: 5 stars
07/31/2007
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! Read More
Helpful
(78)

Most helpful critical review

RachelS
Rating: 3 stars
09/15/2007
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. Read More
Helpful
(32)
65 Ratings
  • 5 star values: 17
  • 4 star values: 27
  • 3 star values: 9
  • 2 star values: 5
  • 1 star values: 7
Reviews:
Most Helpful Most Positive Least Positive Newest
2busycooking
Rating: 5 stars
07/30/2007
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! Read More
Helpful
(78)
RachelS
Rating: 3 stars
09/15/2007
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. Read More
Helpful
(32)
mtired
Rating: 5 stars
07/29/2007
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! Read More
Helpful
(28)
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agent of good change
Rating: 4 stars
02/09/2010
I made some alterations. For the person that asked about dryness you can add 1 tin of light coconut milk. Roland is the brand that I buy in the supermarket. I sprouted the lentils for2 days in advance. I put them in a glass bowl cover them with water and I left them in a cupboard a warm place and they sprouted. They become more protein than and they digest better. I crushed them into puree raw with out cooking. I did not want to lose the nutrients. I also added mushrooms celery and broth. I did not use the flaxseeds. I followed a suggestion and I used barley flour and wheat bran instead. I also added 1/4 cup of cheddar cheese and 1/2 cup of dried sun tomatoes and the egg whites. I also added 1/4 of chopped jalapenos pepper sea salt and ground black pepper. It was delicious. Thanks for sharing your recipe!!! Read More
Helpful
(21)
Ashley
Rating: 5 stars
02/10/2008
Excellent "meatloaf!" I took some of the below suggestions and put a mixture of tomato paste/ketchup on top of the loaf before I put it in the oven. Then I baked it covered in foil for 45 minutes. After that I uncovered it and baked it for another 20 minutes. Next time I think I will add a little more onions! Read More
Helpful
(20)
aura_bryt
Rating: 5 stars
01/18/2011
so i did the whole bag of lentels two carrots (about half a lb) a whole green bell pepper whole med/large red onion and coupple hand fulls flax seed and zatarans jyumblya mix (we just happened to have on hand) rather than great the carrots i rough chopped everything then threw it in the processor and plused in my lentils. while my rice was cooking. once everything is mixed i foled in the rice to avoid turning it to mush then used my icecream scoop to do 'muffins' of it baked them and they rock! Read More
Helpful
(19)
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Robyn Cotter
Rating: 5 stars
08/06/2008
OUTSTANDING!! we loved this so much it's destined to be one of our staple meals. I got all wacky with Indian spices. I commandeered the leftovers for lunch the next day. Looove it! Read More
Helpful
(14)
LizNix
Rating: 4 stars
11/08/2007
This turned out really great. I took other reviewers' advice and put some tomato paste on top. I also added worsteshire sauce and dijon mustard to the lentils. We don't like spicy food so instead of thyme and cayenne pepper I added Cavender's Greek seasoning (which is what I used to put on grilled meat for my husband). He liked it a lot but does not want to call it meatloaf. Read More
Helpful
(12)
Roxybc
Rating: 5 stars
03/25/2009
This was my first ever attempt at making a homemade veggie "meat" meal. I've only been eating a vegetarian diet for about 2 weeks now and as long as I can eat stuff like this I think I will be just fine. This recipe is excellent and very tasty even for someone who is used to eating meat. It even has a meat like texture once cooked! I followed the recipe but pureed the onion (I don't like onion chunks)and also added in some Portugese seasoning in addition to the other seasinings required. I followed the recomendations by others and baked the loaf covered in foil for 45 mins and then uncovered it and poured a mixture of ketchup and tomato sauce sprinkled with parsley on top and then baked for another 30 mins. It tastes great and the recipe made a lot way to much to fit into a standard size UK loaf pan. Read More
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(10)
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