Lentil Loaf Recipe | Vegetarian Meatloaf | Delicious, Easy & Gluten Free!
This lentil Loaf (Vegetarian & Gluten Free Meatloaf) is perfect for vegetarians, vegans, or Meatless Mondays! Thank you One Sweet Life for requesting this recipe and thank you for watching! This recipe is from Whole Foods 🙂
Lentil Loaf Recipe
1 cup of dried lentils (rinsed)( 2 cups cooked)
1 small to medium onion, diced
1 1/2 cups of freshly grated sharp cheddar cheese ( I use white cheddar ) see down below for vegan alternatives
2 TBSP Tamari (or soy sauce)
¼ cup of Ketchup
1 tsp of dried thyme
1 cup of dried bread crumbs ( we use gluten free by Progresso)
1 egg, lightly beaten (You can probably use an egg alternative for this…I have not tried it though)
Boil lentils for twenty minutes. Drain and set aside to cool. Dice 1 small to medium onion. Grate 1 ½ cup of sharp cheddar cheese ( we use white cheddar or you can use Daiya cheese strands which I’ve used before). Add cheese and onions to your lentils ( you should have 2 cups of cooked lentils with about ½ cup left over). Mix well. Now add 2 Tbsp of tamari (similar to soy sauce), ¼ cup of ketchup, 1 tsp of dried thyme (which i forgot to show in the video!), 1 cup of dried bread crumbs, & 1 egg lightly beaten…make sure lentils are cooled before adding the egg or egg alternative.Mix all really well and bake at 350 degrees for about 45 to 50 minutes.
Make sure to cook the loaf in upper top oven or else the bottom part of the lentil loaf will get to brown.
Spray aluminum lined pan with non-stick spray very well or the lentil loaf will stick to the pan ;(
Serve with fresh or steamed sauteed veggies and mashed or boiled new potatoes 🙂
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