Richard's Vegetarian Meatloaf
Submitted by sharmar
Hearty lentils and brown rice bind with whole wheat breadcrumbs into a satisfying plant-based loaf that slices clean. Packed with protein and fiber for healthy weeknight dinners.
YIELD
6 servingsPREP
15 minCOOK
2 hrsREADY
3 hrsWho says you need meat for a stick-to-your-ribs loaf that actually holds together?
This vegetarian version builds savory depth from earthy lentils, nutty brown rice, and a kick of hot sauce that’ll wake up every bite.
Slice it thick, slather with your favorite gravy or ketchup, and watch even the skeptics come back for seconds.
Chef Tips
- Texture matters: Mash lentils coarsely, not smooth; you want some chunks for that classic meatloaf bite
- Moisture control: If mixture seems too wet after mixing, stir in extra breadcrumbs 1 tablespoon at a time
- Resting is key: Let loaf sit 10 minutes after baking so it firms up and slices cleanly without crumbling
Ingredients
Directions
Cover lentils with water and cook on a low boil for 1½ hours or until tender.
Mash lentils coarsely and combine with remaining ingredients.
Pour into well greased loaf pan and bake, covered, at 350℉ (180℃) for 45 minutes.
Remove cover and continue to cook for 15 minutes or until loaf is firm to the touch.
Serve with your favourite sauce.
Comments
hi what is 'clove'?