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Vegetarian Meatless Meatloaf with Lentils
Vegetarian Meatless Meatloaf with Lentils
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Vegetarian 'meatloaf' made with lentils, eggs, oats, and cheese - a hearty, nutritious, and versatile meal option.
Ingredients:
  • 2 cups vegetable broth
  • 1 cup brown lentils, rinsed
  • 1 cup quick-cooking oats
  • 1 cup shredded Cheddar cheese
  • 0.5 cup panko bread crumbs
  • 2 large eggs, beaten
  • 1 small onion, finely chopped
  • 4 tablespoons ketchup
  • 2 cloves garlic, crushed
  • 1 tablespoon dried parsley
  • 1 tablespoon vegan Worcestershire sauce (such as The Wizard's)
  • 1 teaspoon dried basil
  • 0.5 teaspoon red pepper flakes
  • salt and ground black pepper to taste
Instructions:
  • In a saucepan, let the broth and lentils mingle until they reach a gentle boil. Lower the heat and let them simmer until the lentils are tender and have soaked up the flavors, about 20-30 minutes. If needed, discard any excess broth. Gently mash the lentils and place them in a big mixing bowl.
  • Preheat the oven to a comforting 350 degrees F (175 degrees C) and generously grease a loaf pan.
  • Combine oats, Cheddar cheese, panko, eggs, onion, ketchup, garlic, parsley, Worcestershire sauce, basil, red pepper flakes, salt, and black pepper with the lentils in a bowl. Mix thoroughly and spread the mixture into the prepared loaf pan.
  • Bake in the preheated oven for 35 to 45 minutes until the loaf is golden brown. Rest for 10 minutes before serving, then use a spatula to loosen the sides before slicing.

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