Description
I’ve been trying many vegetarian ‘meatloaf’ recipes trying to find one we thought was just right. This is a conglomeration of several recipes and my own spin. You can top it with sauce or ketchup before baking, but I don’t bother.
Ingredients
- 2 cups vegetable broth
- 1 cup brown lentils, rinsed
- 1 cup quick-cooking oats
- 1 cup shredded Cheddar cheese
- ½ cup panko bread crumbs
- 2 eggs, beaten
- 1 small onion, finely chopped
- 4 tablespoons ketchup
- 2 garlic cloves, crushed
- 1 tablespoon dried parsley
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes
- salt and ground black pepper to taste
Instructions
- Combine broth and lentils in a saucepan and bring to a boil. Reduce heat and simmer until lentils are soft and broth is absorbed
- 20 to 30 minutes. Drain extra broth
- if necessary. Mash lentils slightly and transfer to a large mixing bowl.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
- Add oats
- Cheddar cheese
- panko
- eggs
- onion
- ketchup
- garlic
- parsley
- Worcestershire sauce
- basil
- red pepper flakes
- salt
- and black pepper to the bowl with the lentils and mix well. Transfer mixture to the prepared loaf pan.
- Bake in the preheated oven until loaf starts to brown
- 35 to 45 minutes. Let sit 10 minutes before serving. Loosen sides using a spatula before slicing.
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 30 mins
Servings: 8