UNDER $10 RECIPES VEGETARIAN VEGAN

Vegetarian Lentil Meatloaf

Vegetarian Lentil Meatloaf

Summary

Servings 6
Time Needed Prep
Cook
Ingredients 12
Difficulty Easy

Rating (click to rate)

5.0 based on 5 ratings.

Ingredients

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

Nutrition Information

Qty per
192g serve
Qty per
100g
Energy 147cal 77cal
Protein 11.8g 6.2g
Fat (total) 8g 4.2g
 - saturated 2.59g 1.35g
Carbohydrate 7.7g 4g
 - sugars 4.35g 2.26g
Dietary Fibre 2.18g 1.14g
Sodium 564mg 294mg

Nutritional information does not include the following ingredients: Green lentils, Wheatgerm, Breadcrumbs, Brown rice, Tomato paste, Cheddar cheese

Please Note - Nutritional information is provided as a guide only and may not be accurate.

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!

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.

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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About Author

Jody Allen

Jody is the founder and essence of Stay at Home Mum. An insatiable appetite for reading from a very young age had Jody harbouring dreams of being a pu...Read Moreblished author since primary school. That deep-seeded need to write found its way to the public eye in 2011 with the launch of SAHM. Fast forward 4 years and a few thousand articles Jody has fulfilled her dream of being published in print. With the 2014 launch of Once a Month Cooking and 2015's Live Well on Less, thanks to Penguin Random House, Jody shows no signs of slowing down. The master of true native content, Jody lives and experiences first hand every word of advertorial she pens. Mum to two magnificent boys and wife to her beloved Brendan; Jody's voice is a sure fire winner when you need to talk to Mums. Read Less

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