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Not Your Mama's Meatloaf

My mama made a mean meatloaf...but even my butche father had to admit that he loved this one as much...and really loved that there's no saturated fat in this vegan version.

1 cup brown or green lentils, sorted, rinsed well
3 cups spring or filtered water
1 bay leaf
1 small red onion, finely diced
2 cloves fresh garlic, finely minced
1 small carrot, finely diced
1 cup quick oats
3/4 cup grated vegan mozzarella cheese
1/4 cup whole wheat bread crumbs
5 ounces tomato sauce
1 tablespoon barley malt
1 teaspoon dried basil
Sea salt
Cracked black pepper

Place lentils, water, bay leaf, onion and garlic in a sauce pan over medium heat. Bring to a boil, cover and reduce heat to low. Cook until lentils are soft, about 35 minutes. Remove and discard bay leaf and drain away any remaining cooking liquid. Transfer lentil mixture to a mixing bowl. 

Preheat oven to 350 degrees and lightly oil a standard loaf pan.

Stir carrot, oats, mozzarella and bread crumbs into cooked lentils. Whisk together tomato sauce, barley malt, basil, salt and pepper to taste and fold into lentil mixture.

Spoon lentil mixture into prepared loaf pan and press the top firmly with a spatula. Bake 35-45 minutes, until the top of the loaf is firm and beginning to brown. Remove from oven and cool for about 10 minutes before inverting loaf onto a platter.

Makes 6-8 servings.


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