Lentil Meatloaf Recipes

Steps:

• Place lentils and broth in a small saucepan; bring to a boil. Reduce heat; simmer, covered, until tender, about 30 minutes., Preheat oven to 350°. Line a 9x5-in. loaf pan with parchment, letting ends extend up sides. Coat paper with cooking spray., In a large skillet, heat oil over medium heat; saute carrots, onion and mushrooms until tender, about 10 minutes. Stir in herbs. Transfer to a large bowl; cool slightly., Add cheese, rice, egg, egg white, seasonings and lentils to vegetables; mix well. Mix tomato paste and water; spread over loaf., Bake until a thermometer inserted into the center reads 160°, 45-50 minutes. Let stand 10 minutes before slicing.

Steps:

• Combine 2 1/2 cups water and lentils in a saucepan; bring to a boil. Reduce heat, cover saucepan, and simmer until all the liquid is absorbed and lentils are tender, 20 to 30 minutes.
• Mix 1/3 cup water and ground flax seed together in a bowl; set aside until thickened, at least 10 minutes.
• Heat olive oil in a large pot over medium heat; cook and stir onion, mushrooms, celery, and garlic until softened and liquid from mushrooms has evaporated, 5 to 10 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
• Transfer cooked lentils to a food processor and pulse until about 75 percent of lentils are mashed. Mix onion-mushroom mixture, flax seed-water mixture, oats, flour, basil, black pepper, salt, and onion powder into lentils until well combined. Press lentil mixture into the prepared loaf pan.
• Combine ketchup, brown sugar, mustard, and barbeque sauce in a saucepan over medium-low heat; cook and stir until glaze is smooth and brown sugar is dissolved, about 5 minutes. Remove saucepan from heat.
• Bake loaf in the preheated oven for 35 minutes. Spread 1/4 cup glaze over lentil loaf; continue baking until cooked through, 10 to 15 minutes more. Serve lentil loaf with remaining glaze on the side.

Steps:

• Combine lentils and water in a small saucepan. Bring to a boil. Reduce heat, and simmer until tender, about 40 minutes.
• Preheat oven to 400 degrees F (205 degrees C). Grease a 9x5 inch loaf pan.
• In a large bowl, mix together 2 cups cooked lentils, bread, eggs, broth, tomato paste, basil, garlic powder, black pepper, parsley, olive oil, and dry soup mix. Spread into prepared pan.
• Bake for 40 minutes. Sprinkle top with dry bread crumbs, and continue baking another 10 minutes. Let sit for 10 minutes before serving.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line a 9x5-inch loaf pan with parchment paper, or use a silicone loaf pan.
• Combine mushrooms, bell pepper, carrot, celery, onion, vegetable broth, garlic, salt, and pepper in a large skillet over medium heat. Cook until vegetables are browned, about 7 minutes.
• Transfer cooked vegetables to a food processor. Add cooked lentils, oats, bread crumbs, flaxseed meal, tomato paste, 1 tablespoon barbeque sauce, mustard, and parsley. Pulse until combined but chunky; don't over pulse.
• Place dough into the prepared loaf pan; gently press the top to form a bread shape. Cover with aluminum foil.
• Bake for 35 minutes. Remove aluminum foil and drizzle with additional barbeque sauce. Slice and serve.

Steps:

• Rinse lentils. Put them in a medium saucepan. Add water just to cover and a good pinch of salt. Bring to a boil high, then reduce heat to a simmer. Cook for about 30 minutes, until very soft. Drain well.
• Meanwhile, put 3 tablespoons olive oil in a skillet over medium-high heat. Add onion and cook, stirring, until softened, about 5 minutes. Add cumin, garlic and carrots, seasoning mixture well with salt and pepper. Add lemon zest and juice, and cayenne.
• Transfer drained red lentils and onion mixture to the bowl of a food processor. Pulse until it's the consistency of soft mashed potato, a bit lumpy. The mixture should be bright, peppery, lemony and well salted. Taste and adjust seasoning.
• In a small bowl, beat the eggs with a fork. Add the cilantro and beat together. Pour egg mixture into lentil mixture and pulse to incorporate. Add oats and mix in.
• Heat oven to 375 degrees. Lightly grease a loaf pan with olive oil. Lay a wide strip of parchment paper into the pan, leaving an overhang on two sides to help in removing cake later. Pour lentil mixture into the pan, smoothing the top. Fold excess parchment over the top. Bake until nicely browned, about 1 hour. Remove from pan and let cool. (The loaf is easier to cut if cooled.) Cut into 1-inch slices.
• In a small bowl, mix together yogurt and cucumbers, and season with salt. Warm the slices up briefly in a 350-degree oven, if desired. Even better: Griddle the slices with a bit of oil in a nonstick or cast-iron pan until crisp and golden on both sides. Or simply serve at room temperature.
• Spoon yogurt-cucumber sauce over each slice and sprinkle with scallion, dill and red-pepper flakes. Drizzle with extra-virgin olive oil, if you wish.

Steps:

• Combine broth and lentils in a saucepan and bring to a boil. Reduce heat and simmer until lentils are soft and broth is absorbed, 20 to 30 minutes. Drain extra broth, if necessary. Mash lentils slightly and transfer to a large mixing bowl.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
• Add oats, Cheddar cheese, panko, eggs, onion, ketchup, garlic, parsley, Worcestershire sauce, basil, red pepper flakes, salt, and black pepper to the bowl with the lentils and mix well. Transfer mixture to the prepared loaf pan.
• Bake in the preheated oven until loaf starts to brown, 35 to 45 minutes. Let sit 10 minutes before serving. Loosen sides using a spatula before slicing.