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Lentil Loaf

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Prep 15 minutes
Cook 45 minutes
Total 1 hour
This vegan alternative to traditional meatloaf is an amazing way to satisfy your craving for comfort food. With about 22 grams of protein per serving, this meal also satisfies your nutritional needs. This meal costs $1.70 per serving and $6.80 for the whole recipe.
Servings 4
Course Main Course
Cuisine American
Servings4

Ingredients

  • 2 cup Green Lentils
  • 6 cup Veggie Stock
  • 1 Onion
  • 2 Carrots
  • 1 Zucchini
  • 1 tsp Italian Seasoning
  • 2 tbsp Ground Flax
  • .5 cup Bread Crumbs
  • .5 cup Oats
  • .5 cup Ketchup

Method

  1. Cook Lentils: Preheat oven to 400°. Put lentils and stock into a large pot. Simmer lentils for 20-25 minutes until tender but not mushy. Remove from heat and strain off excess liquid. Set aside.
  2. Prepare Ingredients: Chop onion. Shred carrot and zucchini using a cheese grater. Heat a large frying pan with a small amount of oil. Add vegetables to the pan and cook until tender.
  3. Shape Loaf: Combine lentils, vegetables, Italian seasoning, flax, bread crumbs, and oats in a large bowl and mix until combined. Let sit for 5-10 minutes to allow the breadcrumbs and oats to absorb liquid from the lentils. This helps the loaf stick together better. Pour lentils onto a sheet pan covered in parchment paper or aluminum foil. Mold the mixture into the shape of a loaf. Pour ketchup on top and spread around to cover as much of the loaf as you can.
  4. Bake: Place the sheet pan into the oven and bake for 20 minutes. Remove from the oven and let cool for 10-15 minutes.
  5. Serve: Using a sharp knife or a bread knife cut the loaf into slices and serve. This dish goes well with mashed potatoes and vegetables.
  6. Meal Prep Tip: This meal lasts well for 2-3 days in the fridge. When reheating, add a small amount of water to the container to help rehydrate the lentils as they tend to dry out.