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Veggie Meatloaf

User Rating 4.5 Star Rating (5 Reviews)


This healthy and hearty vegetarian meatloaf freezes well after it's baked. Just wrap well, label, and freeze. Let meatloaf thawe in the fridge overnight, then reheat at 350 degrees For 20-30 minutes until hot. I like to serve it with warmed salsa.

Prep Time: 35 minutes

Cook Time: 1 hour, 50 minutes

Total Time: 2 hours, 25 minutes

Yield: 6 servings


  • 1 cup dried lentils
  • 1/4 cup wheat germ
  • 1 cup whole wheat bread crumbs
  • 1/2 cup cooked brown rice
  • 1 onion, minced
  • 3 cloves garlic, minced
  • 3 eggs OR 3/4 cup egg substitute
  • 1 tsp. dried oregano leaves
  • 1 tsp. dried thyme leaves
  • 1 Tbsp. soy sauce
  • 1/4 cup ketchup
  • 1 Tbsp. olive oil
  • 1/2 tsp. Tabasco sauce
  • 1/2 tsp. salt
  • 1/8 tsp. white pepper


Preheat oven to 350 degrees F. Place lentils in a small saucepan and cover with water. Simmer over low heat for 60 to 90 minutes, or until tender. Drain lentils, if necessary, and coarsely mash lentils. Combine with remaining ingredients. Pour mixture into a 9 x 5" loaf pan sprayed with nonstick cooking spray.

Cover with foil and bake at 350 degrees for 30-40 minutes. Remove foil and bake for another 10-15 minutes or until loaf is firm to the touch.

User Reviews

Reviews for this section have been closed.

 5 out of 5
delicious!, Guest Molly

This was super good and delicious smothered with ketchup. I added a bit of BBQ sauce to the recipe and didn't have any plain lentils on hand so I used a soup mix- it was devoured!

3 out of 5 people found this helpful.

See all 5 reviews

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