Vegetarian Lentil Loaf is a healthy, budget-friendly meatless meatloaf recipe. Replacing meat with lentils is a great way to incorporate more plant-based protein into your diet.
This easy vegetarian meatloaf is made without nuts. It even pleases the most passionate meat eaters. If you want a great high-protein recipe, this is it!
Enjoy this lentil recipe for a flavourful and satisfying meatless meatloaf for dinner tonight. Packed with protein, fiber, and lots of nutrition.
Have you ventured into making meatless meals during the week? We have, and let me say we are very surprised how easy and satisfying these meals have been. Not to mention it makes a huge difference in the cost of groceries too. Meat is so expensive these days.
Adding more plant-based proteins with the help of lentils, beans, and quinoa opens up lots of delicious vegetarian and vegan recipes to try. They have been hearty, satisfying, and not boring at all. Even the meat eaters in the family are amazed.
I have incorporated lentils in many creative ways, from breakfast to dinner and appetizers. You will be surprised just how versatile they can be. Once you try this lentil meatloaf, here are more delicious lentil recipes to make.
- Lentil tourtiere has become a holiday hit. A healthy twist on the French Canadian classic recipe.
- Breakfast lentils with eggs are perfect for brunch and dinner too.
- Lentil pasta sauce is a nice change from meat-based sauces. I even have one made with black beluga lentils that is perfect for date night.
- Looking for a pate without meat? This is made with mushrooms and lentils and is a hit at any party. Mini cream cheese balls is another delicious appetizer recipe made with lentils.
- Marinated lentils are perfect to have in the fridge. Add them to salads, sandwiches, and more.
Healthy Lentil Loaf Ingredients
Budget-friendly ingredients that are super easy to find. Lentils are an excellent alternative to meat. Be sure to read the suggestions and recipe tips for other options.
- red lentils
- breadcrumbs
- egg
- onion
- seasoning
- oil
- ketchup
Vegetarian Lentil Loaf Is So Easy To Make
This can even be made ahead of time. Pop it in the oven when you are ready to eat.
First, you have to pre-cook the lentils. Full instructions are in the recipe card below. Mix all the ingredients (except the topping) in a bowl.
Place in a loaf pan, and bake. Sauce partway through.
A simple lentil loaf that looks just like a regular meatloaf. Slice and serve. Perfect with a side of mashed potatoes. An easy high-protein dinner for any night of the week.
Suggestions / Recipe Tips
Red lentils can be replaced with green or brown. If you are pressed for time, canned lentils are a great option. Be sure to rinse, drain, and mash them before adding to the other ingredients.
Ketchup is a favourite meatloaf topping. I did not add any brown sugar but feel free to sweeten it up. You can even use spicy ketchup. BBQ sauce is a great alternative or even sweet chili sauce.
Italian seasoning can be replaced with any seasoning or seasoning blend you like. Try Greek or Cajun for a tasty change.
Breadcrumbs can be regular, whole wheat, flavoured, or Panko. You can even crush up some croutons. Crackers are a great alternative to breadcrumbs.
Additional finely chopped vegetables can be added as well. Bell peppers, mushrooms, and carrots are great choices.
Leftovers can be placed in a sealed container in the fridge for up to 4 days. To reheat place in a dish, top with foil, and pop in a moderate oven for about 20 minutes. You can add more sauce before reheating if you like.
This lentil loaf can be made ahead of time. Cover the loaf pan, and place it in the fridge until ready to use. Do not add the sauce until you are baking the loaf.
Cooking With Lentils
Lentils are pulses which are the seeds of legume plants. There are several types of lentils. Brown, green, Puy, red, yellow, and black also known as Beluga lentils.
Always rinse them (looking for stones or debris) in a mesh sieve under cold running water until the water runs clean.
Add to a pot and cover with water. They don’t require a specific ratio of lentils to water but use plenty of water when cooking. You can also use broth and aromatics like herbs, onions, or carrots if you like, this will add some flavour.
Bring to a boil, cover, lower the heat, and cook until they are tender. Cooking time depends on the variety.
- Black and Puy lentils take around 30 minutes.
- Brown and green lentils take around 20-25 minutes.
- Red and yellow lentils take around 10-15 minutes.
Once cooked, strain them, and they are ready to use in your favourite recipes. Place cooked lentils in a container in the fridge. They will last for up to 4 days. Perfect for use in salads, and purees. Add them to sandwiches, pitas, and wraps.
Dried lentils will roughly double once they are cooked. 1 cup of dried will yield approximately 2 cups of cooked lentils.
Are you looking to try a few more meatless recipes for delicious dinners? Give these a try:
Vegetarian Lentil Loaf
Ingredients
- 1 ½ cups dry red lentils rinsed
- ½ cup breadcrumbs
- 1 egg
- 2 teaspoons Italian seasoning
- ½ cup onion diced
- 1 tablespoon olive oil
- ⅓ cup ketchup for sauce
- salt and pepper to taste
Instructions
Cook The Lentils
- Place lentils in a mesh sieve and remove any stones or debris. Rinse under cold water until the water runs clear.
- Add the lentils to a pot and cover with water, at least 2 inches above the lentils.
- Bring to a boil, lower the heat and cook until you reach your desired texture. Feel free to season the water with salt.
- Once cooked, strain in a mesh sieve. Push out as much water as possible, and mash them slightly with the back of a spoon. Set aside and allow to cool.
Prepare the Lentil Loaf
- Preheat oven to 350ºF. Grease a loaf pan with non-stick cooking spray and line with parchment (for easy removal).
- Saute the onion with the olive oil in a pan for about 5 minutes until softened. Let cool slightly.
- Place the cooked lentils and all the ingredients (except the ketchup) in a mixing bowl. Mix until everything is combined well.
- Spoon mixture into the loaf pan, and smooth with the back of a spoon.
- Bake for 20 minutes in the preheated oven.
- Remove, spread the ketchup over the loaf and return to the oven for about 15 minutes.
- Once baked, remove from the oven and let cool for a few minutes.
- Remove the lentil loaf from the pan, cut and serve.
Leave a Reply