Vegetarian Lentil MeatloafFibre and protein rich, low in fat super easy and really yummy!

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 makes a great beef stock sub — Meat for the vegetarian! Fibre and protein rich, low in fat super easy and really yummy!

20

serves
6
time needed
prep1 hr 45 mins
ingredients
12
difficulty
Easy
rating (click to rate)
5.0 based on 3 ratings, click to rate

Ingredients

  • 150 grams Green Lentils
  • 50 grams Wheatgerm
  • 175 grams Breadcrumbs dried
  • 75 grams Brown Rice
  • 2 Eggs
  • 1 large Onion diced
  • 1 tsp Dried Thyme
  • 100 grams Tomato Paste
  • 2 tsp Hot Sauce such as Tabasco
  • 2 tbsp Tomato Sauce
  • 2 Tsp Vegemite
  • 50 grams Cheddar Cheese (or more if desired), grated


Method

  1. Preheat oven to 160 C.
  2. Cook lentils and brown rice according to packet directions.
  3. 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.
  4. Bake covered for 1 hour.

Notes

Recipe Hints and Tips:

  • 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.

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