The non-meat eaters in my family love this recipe and request it at family meals, especially at Thanksgiving. Serve this with mashed potatoes or whipped acorn squash and a salad or add it for a non-meat alternative with normal Thanksgiving food.

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Recipe Summary

prep:
15 mins
cook:
1 hr 20 mins
additional:
4 hrs 15 mins
total:
5 hrs 50 mins
Servings:
5
Yield:
1 8-inch square pan
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring water and lentils to a boil on a saucepan; reduce heat and simmer until lentils are tender, adding more water if needed, 35 to 40 minutes.

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  • Spray an 8-inch square glass baking dish with cooking spray.

  • Drain lentils and beat with an electric mixer until mostly smooth; cool slightly.

  • Mix oats, onion, Colby-Jack cheese, dried cranberries, poultry seasoning, and seasoned salt together in a large bowl. Mix 1 1/2 cups cranberry sauce and egg substitute together in a separate bowl; stir into oats mixture. Slowly stir cooled lentil puree into oats mixture until evenly combined. Spread mixture into the prepared baking dish, smoothing the top with the back of a spoon.

  • Cover dish with plastic wrap and refrigerate until firm, at least 4 hours.

  • Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from baking dish.

  • Bake in the preheated oven for 30 minutes. Spoon 3/4 cup cranberry sauce over loaf and continue baking until loaf is cooked through, about 15 minutes more.

Cooks Notes:

Pull the lentil loaf out of the refrigerator about 30 minutes prior to baking. This will allow the loaf to bake in the required time.

Two eggs can be substituted for the egg substitute.

Nutrition Facts

503 calories; protein 19.8g 40% DV; carbohydrates 88.4g 29% DV; fat 9g 14% DV; cholesterol 19.8mg 7% DV; sodium 258mg 10% DV. Full Nutrition