This fabulous vegetarian meatloaf is sure to please even the most hardcore meat-lover.
The good news is that this meat-free version has much less fat - and if you make a vegan meatloaf recipe it is even entirely cholesterol-free.
The combination of lentils and oats make this meatloaf super healthy, and you will be surprised how juicy and satisfying this tastes - no compromise here between flavor and health benefits!
Great for: vegetarian (vegan)
Nutrients: fiber, protein, iron, folate, vitamins B1, C, phosphorus, copper, manganese
- 2 cups water
- 1 teaspoon sea salt
- 1 cup organic green lentils
- 1 small onion, peeled and chopped
- 1 cup quick-cooking organic oat
- 3/4 cup grated vegetarian cheddar cheese (Daiya cheese or other vegan cheese for vegan version)
- 1 medium egg, beaten (1 1/2 teaspoons EnerG egg replacer and 2 tablespoons water for vegan version)
- 4 1/2 ounces organic tomato sauce
- 1 teaspoon garlic, peeled and finely minced
- 1 teaspoon dried basil
- 1 tablespoon dried parsley
- Salt and freshly ground black pepper to taste
Directions for vegetarian meatloaf:
- Add salt to the water and boil in a saucepan. Add the lentils and simmer covered for 25-30 minutes, until lentils are soft and most of the water is evaporated. Remove from heat, drain, and partially mash the lentils. Scrape into a mixing bowl and allow to cool slightly. Stir in the onion, oats, and cheese until mixed. Add the egg, tomato sauce, garlic, basil, parsley, seasoning salt and pepper, and mix well.
- Preheat oven to 350 degrees F.
- Spoon into a loaf pan that has been generously sprayed with a non-stick cooking spray, or otherwise well-greased. Smooth the top with the back of a spoon. Bake at 350 degrees for 30- 45 minutes until the top of the loaf is dry, firm and golden brown. Cool in the pan on a rack for about 10 minutes.
- Run a sharp knife around the edges of the pan and then turn out the vegetarian meatloaf onto a serving platter.