This Lentil No-Meat Loaf is so delicious you won’t miss the meat. It’s also inexpensive and packed with fiber and protein making it a nutritional win.
I’m always experimenting with recipes trying to find different ways to make family favorites healthy and delicious. And though I love to hid vegetables to anything I can get my hands on, sometimes a delicious vegetarian meal is what I want.
While on my “Meatless Monday” mission almost a year ago I took a chance on a recipe I saw in a vegetarian cookbook of a friend of mine. This recipe is delicious, inexpensive and super healthy. A one-pound bag of lentils costs about .99 cents making it a super cost-friendly dinner option for this family of 6.
1 cup of dried lentil typically makes 2 1/2 cups of cooked lentils. When I make lentils I typically make the whole bag of lentils then separate it into 3rds. Two-thirds of the lentils go into freezers bags and then I make the freshly cooked lentil into lentil croquettes, this lentil no-meat loaf or another delicious lentil dish.
Why it Works
This lentil no-meat loaf recipe works not only because it’s flavorful but because lentils have a nice texture. Making it much easier to use as a substitute for meat. I use green lentils because the a readily available and have a much milder flavor than others. The mildness is what allows it to soak up all the flavor from the herbs, vegetables, and sauce in this recipe.
It’s a recipe that makes the meat lovers and not meat lovers happy so it’s a great recipe to make around the holidays.
- cooked green or brown lentils
- onion, garlic, and herbs
- tomato sauce
- parchment paper
- 9 x 5 loaf pan
- large bowl
- large mixing spoon
Easy to make recipe no there are no additional cooking tips are needed. Woo Hoo!!
This is a vegetarian recipe. The egg and parmesan cheese are used to hold this no-meat loaf together. If you want to make it Vegan, replace the eggs and cheese with some ground flaxseed to help it bind.
Lentil No-Meat Loaf
Lentil No-Meat Loaf
- 2 cups cooked lentils or 20 ounce can, drained
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup carrots
- 1 cup mushrooms
- 4 cloves garlic minced
- 1 large onion finely diced
- 1/2 teaspoon oregano
- 1 teaspoon dried basil
- 1/2 cup parmesan cheese
- 1/2 cup oats
- 2 eggs beaten
- 1/2 cup tomato sauce or bbq sauce (reserve 1/4 cup)
- Preheat oven 350 degrees Fahrenheit.
- Line a 9 x5 inch loaf pan with parchment, letting the ends extend up the sides. The coat parchment paper with cooking spray.
- In a large bowl, add cooked lentils, carrots, mushrooms, salt, pepper, onion, garlic, basil oregano and oats. Combine thoroughly.
- Add in beaten eggs and mix well. Then add 1/4 cup of tomato sauce.
- Spoon lentil mixture into loaf pan and press or tap down making sure lentil mixture is evenly distributed.
- Bake uncovered for 25 minutes.
- Remove lentil loaf from the oven and add remaining tomato sauce to the top. Spreading tomato sauce all over loaf, then return to oven and bake an additional 20 to 25 minutes.
- Let cool for 5 minutes before slicing.
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