VEGETARIAN MEATLESS MEATLOAF WITH LENTILS
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.
Provided by Sue Minckler
Categories Everyday Cooking Vegetarian
Time 1h30m
Yield 8
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 235.4 calories, Carbohydrate 31.1 g, Cholesterol 55.8 mg, Fat 7.1 g, Fiber 9 g, Protein 13.7 g, SaturatedFat 3.5 g, Sodium 378.3 mg, Sugar 3.8 g
MELISSA'S EASY MEATLOAF
This is my mother's recipe. My kids love it. My husband even makes sandwiches out of the leftovers--if there is any.
Provided by MELISSAS KITCHEN
Categories Peppers
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- In a large bowl, combine ground beef, bell pepper, Lipton soup mix, egg, garlic salt, pepper, crackers, 1/2 cup ketchup and water.
- Put into a baking pan.
- Bake at 350°F for 1 hour.
- Drain excess fat occasionally during baking.
- During the last 10 minutes of baking time, add the remaining ketchup (add more if you like).
Nutrition Facts : Calories 417.7, Fat 21.8, SaturatedFat 7.8, Cholesterol 123.6, Sodium 1586.8, Carbohydrate 30.4, Fiber 1.4, Sugar 15.6, Protein 25.5
REALLY GOOD VEGETARIAN MEATLOAF (REALLY!)
High in fiber and protein, low in fat, easy and really yummy! I've always thought meatloaf looks and smells so delicious and savory so, as a vegetarian, I decided to make a no-meat version! This is basically our favorite meatloaf recipe but with cooked mashed lentils instead of ground meat. The result is a very tasty dinner!
Provided by SaraFish
Categories Grains
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Add salt to water and boil in a saucepan.
- Add lentils and simmer covered 25-30 minutes, until lentils are soft and most of water is evaporated.
- Remove from fire.
- Drain and partially mash lentils.
- Scrape into mixing bowl and allow to cool slightly.
- Stir in onion, oats and cheese until mixed.
- Add egg, tomato sauce, garlic, basil, parsley, seasoning salt and pepper.
- Mix well.
- Spoon into loaf pan that has been generously sprayed with Pam (non-stick cooking spray) or well-greased.
- Smooth top with back of spoon.
- Bake at 350 degrees for 30- 45 minutes until top of loaf is dry, firm and golden brown.
- Cool in pan on rack for about 10 minutes.
- Run a sharp knife around edges of pan then turn out loaf onto serving platter.
Nutrition Facts : Calories 264, Fat 10.2, SaturatedFat 5.2, Cholesterol 69.1, Sodium 810.4, Carbohydrate 29, Fiber 7, Sugar 3.6, Protein 14.8
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