Lentil Meatloaf Recipe

lentil meatloaf recipe We are vegetarians among carnivores when it comes to the Thanksgiving table.  This lentil meatloaf recipe is a wonderful main entree if you don’t eat turkey – of course, as the creator of a vegetarian food website, you would expect that from me! I say it is better than turkey (in soooo many ways!)  But of course that is just my humble opinion.

SHORTCUTS: This lentil meatloaf is already pretty simple to prepare but to make it even more convenient…

  • Buy microwavable brown rice (an absolute staple in the Healthy Compromise kitchen!).
  • Use a microplaner to grate the garlic – much easier than mincing with a knife
  • Use a jarred vegetable base – my favorite is Better Than Bouillon

This is the loaf that I will be bringing to our holiday dinner.  It is easy.  It is tasty. And it can replace turkey anytime!  And who would complain about a lentil loaf sandwich the next day?!!  Not me.  I plan on making this loaf the day before and popping it in the oven to reheat.  This provides the added advantage of allowing the loaf to firm up even more; however, it was very firm after resting for about 20 minutes.  Slather your loaf with vegan mushroom gravy and praise the beauty of whole vegetarian food.  Many blessings to you.

Lentil Meatloaf Recipe
 
Ingredients
  • 1½ cups brown lentils
  • 3½ cups water or vegetable broth
  • 2 onions, diced
  • 3 cloves garlic, minced
  • 2 cups precooked brown rice
  • 3 tablespoons olive oil
  • 2 eggs, whisked
  • 3 tablespoons fresh rosemary, minced
  • 1-2 tablespoons poultry seasoning
  • ½ teaspoon salt
  • 1 tablespoon worcestershire
  • ¼ cup ketchup - more to top the loaf
Instructions
  1. Honor this food - appreciate its life-giving energy
  2. Preheat oven to 350 degrees
  3. In a large soup pot, simmer the lentils in water or vegetable broth until cooked, about 30 minutes. Drain thoroughly then mash the lentils until they are half mashed.
  4. Saute the onions and garlic in olive oil for 3 to 5 minutes, or until soft.
  5. In a medium bowl, combine the lentils, cooked brown rice, onion mixture, poultry seasoning, salt, worcestershire, ketchup, rosemary, and eggs.
  6. Gently press the mixture into a lightly greased loaf pan
  7. Cook for 1 hour. Remove from oven and brush with additional ketchup. Cook 10 more minutes.
  8. **LET THE LOAF REST FOR A MINIMUM OF 20 MINUTES TO FIRM**
  9. Blessings to you!

 

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