Lentil “Meatloaf”

I have and seen many versions of this dish but I’m giving you the recipe I came up with and use the most because it has for me been the most versatile. I was one of those weird kids growing up that actually really liked meatloaf. Now my mom did not love to cook ( i get that from Dad) and swears she wasn’t very good at it but I loved it. Now that I dont eat meat I had to find a version that gave me that same comfort food feeling. I use this mixture in a multitude of ways but I’ll get into that later.

Ingredients for Meatloaf

3 cups cooked brown lentils1 cup diced carrots
2 cups diced crimini mushrooms
1 cup diced red onion
2 Tbs chopped garlic
2 cups uncooked rolled oats (not instant)
2 Tbs *sundried tomato powder or chopped sundried tomatoes in oil
1/2 cup chopped Italian parsley
1/4 cup chopped rosemary
Salt and Pepper to taste
1/2 cup water

*to make sundried tomato powder grind up dehydrated sundried tomatoes in a blender or spice grinder and store in an airtight container.


1. Preheat oven to 350 degees.

2. Combine all ingredients into a bowl and mix thoroughly.

3. Take half of the mixture & process in a food process. Process until smooth-ish. Use water, adding a bit at a time, if needed to blend easier. Add back to the bowl with the rest of the original mixture. Mix well.

4. Our mixture into a loaf pan ( I prefer silicone) or form into a loaf on a greased sheet pan and bake 30-40min, until golden brown.

5. Remove from the oven and let rest 10 min. If in a loaf pan turn out onto a serving dish. You can pre slice if you like or slice on the serving dish.**I use this mixture in several different ways. This mixture can be formed into meatball size balls and baked then served liked Spaghetti and meatballs but be sure to not toss with the sauce as they may fall apart I also like to take the mixture to stuff a mushroom . Depending on the size of the portabello, I will take about 1/2-3/4 cup of the mixture and and spread on the mushroom and top with veggies and tomato and bake about 20 min.Serve over sautéed greens of your choice, I like kale and Swiss chard. I also generally serve it with a “creamy” polenta. Just follow the directions for which ever type of polenta you choose whether tradition or quick cooking or precooked which i usually have in the fridge for emergencies. I’ll have a recipe for one way to do it later.

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