If you have a reluctant eater or just want to get more vegetables into your diet, this sneaky meatloaf is a great start. Kids won't even realize they're eating a heaping serving of veggies.

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Recipe Summary

prep:
20 mins
cook:
1 hr 50 mins
total:
2 hrs 10 mins
Servings:
6
Yield:
1 meatloaf
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Ingredients

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

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Combine water and lentils in a heavy pot, cover, and bring to a boil over medium-high heat. Reduce heat to low and simmer until lentils are soft, stirring occasionally, about 40 minutes. Remove lid, but do not drain. Set aside.

  • Combine bell pepper, carrot, onion, and celery in a food processor; pulse until veggies are cut into very small pieces. Remove vegetables to a large bowl. Add lentils to the food processor and process until pureed; add to vegetables.

  • Add ground beef, bread crumbs, egg, salt, and pepper to the vegetable-lentil mixture. Mix ingredients together with your hands until well incorporated. Shape meat and vegetable mixture into a loaf and place in the middle of a 9x13-inch baking dish. Cover with aluminum foil.

  • Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove foil and bake until top is browned, 5 more minutes. Top with tomato sauce and bake 5 minutes more. Garnish with parsley.

Cook's Note:

You can use 1 cup ketchup instead of tomato sauce for the glaze.

Nutrition Facts

380 calories; protein 29.2g; carbohydrates 30.4g; fat 15.8g; cholesterol 102mg; sodium 747.6mg. Full Nutrition
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