AFFFILIATE DISCLOSURE: In order for me to support my blogging and social media activities, I may receive monetary compensation for links to products from this post. However, I only recommend products that I personally love and use myself!.
I am really big on comfort foods, and one of those comfort foods that my mother used to make me as a child, was meatloaf. I always loved meatloaf for what it is; a way to stuff all of your vegetables into a dish and hardly taste any of them! My grandmother (RIP) used to get my Uncle Matthew to eat his veggies (as he absolutely despised anything resembling a vegetable) by making dishes like meatloaf and stuffing them full of veggies that you couldn't taste within the dish. Over the years, I have learned that my Grandmother knew what she was doing! With my son Syfy, I find myself following in my Grandmother's footsteps, and lentil loaf is a great veggie sneaker!
An easy veggie alternative
When I first transitioned to a vegetarian diet, I could not imagine a lentil loaf tasting near as good as a meatloaf. Boy, was I wrong! Lentil loaf is absolutely one of my favorite dishes to make. Not only is it one of the simpler recipes that I have, but it's also a money saver too! This recipe makes 2 whole lentil loaves. You can freeze one for later and eat one tonight! Not only is lentil loaf delicious with good old-fashioned mashed potatoes and a side of veggies, but it's also great the next day between two slices of bread!
Homemade Lentil Loaf
(The Veggie Meatloaf Alternative)
- 1 16oz. bag of lentils
- 5 cups water
- 12 slices bread, torn into small pieces
- 4 eggs (to make this vegan, replace this with an egg replacement or a flax substitution)
- 1 cup vegetable broth
- 4 Tbsp. Ketchup (plus however much you would like to top the loaves with)
- 1 tsp. basil
- 1 Tbsp. garlic, minced
- 1 tsp. ground black pepper
- 2 tsp.parsley, minced
- 2 Tbsp. olive oil
- 1 packet Lipton dry vegetable soup mix
- 1 cup minced spinach
- 1 cup minced carrots
- 1/2 an onion, minced
- Combine lentils and water in a pan. Bring to a boil. Reduce hea, and simmer until tender, about 40 mins.
- Preheat oven to 400 degrees F. Grease 2 9x5 loaf pans
- While lentils are cooking, saute onions until clear. Add garlic to the pan and saute another minute. Add the spinach and carrots and saute for another 5 minutes.
- Drain cooked lentils
- In a large bowl, mix together cooked lentils, bread, eggs (or egg replacement), broth, ketchup, basil, black pepper, parsley, olive oil, sauteed vegetables, and the dry soup mix. Divide mixture into 2 greased loaf pans.
- Drizzle desired amount of ketchup on top of both loaves
- Bake for 1 hr. Let sit for at least 10 minutes before serving.