Vegetarian Lentil Meatloaf makes a great beef stock sub — Meat for the vegetarian! Fibre and protein rich, low in fat super easy and really yummy!
Vegetarian Lentil Meatloaf
Vegetarian Lentil Meatloaf is hearty and flavorful, made with lentils, vegetables, and spices for a wholesome, plant-based alternative to traditional meatloaf.
Course: Recipes, Under , Vegan, VegetarianCuisine: AmericanDifficulty: Easy
Servings
4
servingsPrep time
20
minutesCooking time
50
minutesCalories
300
kcalTotal time
1
hour10
minutes
Cook Mode
Keep the screen of your device on
Ingredients
150 gram Green lentils
50 gram Wheatgerm
175 gram Breadcrumbs-dried
75 gram Brown rice
2 Eggs
1 large Onion-diced
1 tsp Dried thyme
100 gram Tomato paste
2 tsp Hot sauce-such as Tabasco
2 tbsp Tomato sauce
2 tsp Vegemite
50 gram Cheddar cheese-(or more if desired), grated
Directions
- Preheat oven to 160 C.
- Cook lentils and brown rice according to packet directions.
- In a large bowl mash the cooked lentils and add wheatgerm, breadcrumbs, brown rice, eggs, onion, thyme, the tomato paste and tomato sauce, vegemite and cheese. Pour into 23x12cm loaf tin.
- Bake covered for 1 hour.
Notes
- Vegetarian Lentil Meatloaf can’t be frozen. So we suggest making enough for the family to avoid having leftovers.
- You can add chopped celery,carrots and mushrooms if you wish.
- You can also use Parmesan cheese instead of cheddar if you want to.
- Add another egg if the moist is not enough for your liking. It can also help the loaf to stick together.
Have your say!