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My review
Alissa's Vegetarian Lentil Meatloaf
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
1 h 30 m servings 335 calsOriginal recipe yields 6 servings (1 - 8x4 inch loaf)
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- 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.
- 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.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 335 calories; 7.5 g fat; 51.4 g carbohydrates; 18.6 g protein; 0 mg cholesterol; 322 mg sodium. Full nutrition
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Reviews
Read all reviews 4964 Ratings
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Most helpful positive review
7/30/2007
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...
Most helpful critical review
9/15/2007
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. Thi...
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7/30/2007
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...
9/15/2007
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. Thi...
7/29/2007
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!
2/8/2010
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 i...
2/10/2008
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 mi...
1/12/2011
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 happene...
8/6/2008
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!
11/8/2007
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 inste...