Meatless Vegetarian Meatloaf

Meatless MeatloafI’ve never had meatloaf, so I can’t say how much this represents the original, but I really like it!  It’s relatively easy to make and feels satisfying.  The base is lentils, oatmeal, tomato sauce, and flax.  You can vary the veggies too- sometimes I add spinach or corn.


1 cup split red lentils
2 cups water
2 tbsp ground flaxseed
1/3 cup boiling water
1 cup rolled oats
1/4 cup olive oil
1 cup tomato sauce
2 tsp salt
1/2 tsp ground black pepper
1 tbsp garlic, crushed
1 tbsp basil, chopped
1/4 cup parsley, dried
1.5 tsp paprika
2 cups of mixed vegetables, chopped fine (I use 1/3 cup onion, 1/3 cup celery, 1/3 cup carrots, 1/3 cup zucchini, 1/3 cup red bell pepper,and 1/3 cup green bell pepper)
1/4 cup panko bread crumbs (sometimes I substitute wheat bread)


1.  Rinse lentils in water.  Add 2 cups of water and bring to a boil.  Turn down the heat, cover, and simmer for 45 min.  Let this cool.  Once cooled, mash with a fork until mostly smooth, but with a few lentils intact.

2.  In a small bowl, mix the ground flaxseed with 1/3 cup boiling water.  Let this sit for 5 minutes, then mix it into the lentils.

3.  Mix in the oats, olive oil, tomato sauce, salt, black pepper, garlic, basil, parsley, and paprika.

4.  Mix in the remaining ingredients: onion, celery, carrots, zucchini, red bell pepper, and bread crumbs.

5.  Grease a loaf pan on the bottom and sides.  Sometimes I’ll do 2 loaf pans and make shorter meatloaf.  Fill and flatten the top.

6.  Bake at 350 F for 30- 45 min (top will turn brown).  Let cool before turning out onto serving dish and slicing.


2 thoughts on “Meatless Vegetarian Meatloaf

  1. Pingback: Baked Savory Zucchini Cakes | Edgy Veggie Bytes

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