Vegetarian Meatloaf
High in fiber and protein, low in fat, easy and really yummy! I've always thought meatloaf looks and smells so delicious and savory so, as a vegetarian, I decided to make a no-meat version! This is basically our favorite meatloaf recipe but with cooked mashed lentils instead of ground meat. The result is a very tasty dinner!
High in fiber and protein, low in fat, easy and really yummy! I've always thought meatloaf looks and smells so delicious and savory so, as a vegetarian, I decided to make a no-meat version! This is basically our favorite meatloaf recipe but with cooked mashed lentils instead of ground meat. The result is a very tasty dinner!
- Carbohydrate 61.4770086797941 g
- Cholesterol 66.8103642917185 mg
- Fat 13.9208274497575 g
- Fiber 11.5235237977308 g
- Protein 26.784834210356 g
- Saturated Fat 6.40560356669359 g
- Serving Size 1 1 Serving (326g)
- Sodium 9748.93684982878 mg
- Sugar 49.9534848820633 g
- Trans Fat 1.34810795576357 g
- Calories 474 calories
Step-by-step
- Add salt to water and boil in a saucepan.
- Add lentils and simmer covered 25-30 minutes, until lentils are soft and most of water is evaporated.
- Remove from fire.
- Drain and partially mash lentils.
- Scrape into mixing bowl and allow to cool slightly.
- Stir in onion, oats and cheese until mixed.
- Add egg, tomato sauce, garlic, basil, parsley, seasoning salt and pepper.
- Mix well.
- Spoon into loaf pan that has been generously sprayed with Pam (non-stick cooking spray) or well-greased.
- Smooth top with back of spoon.
- Bake at 350(F) degrees for 30- 45 minutes until top of loaf is dry, firm and golden brown.
- Cool in pan on rack for about 10 minutes.
- Run a sharp knife around edges of pan then turn out loaf onto serving platter.
Building a solid loaf without ground meat requires deliberate starch binding. Lentils demand a covered saucepan during the initial twenty-five to thirty minute simmer to soften properly before mashing. Drain excess liquid thoroughly so the mixture does not turn soggy inside the pan. A standard nine-by-five-inch loaf pan works best for shaping, provided the interior receives a generous coat of non-stick spray to prevent tearing during extraction. Quick-cooking oats absorb excess moisture released by the diced onion and grated cheddar cheese as the temperature climbs to 350 degrees Fahrenheit. Let the baked loaf rest inside the metal pan for exactly ten minutes before running a sharp paring knife along the perimeter. This brief cooling window allows the interior proteins to firm up sufficiently for inversion onto a serving platter without crumbling. Cold slices retain structural integrity well and can be stored in an airtight container in the refrigerator for up to three days, making this dish suitable for scheduled weekday meal prep.
