This vegan lentil loaf actually tastes better to me than the meatloaf that I grew up with. If you serve up this recipe with some mashed potatoes and mushroom gravy, you’re all set for a meaty, plant-based meal. It’s a perfect autumn or winter dinner.
To save time, cook the rice while you are cooking the lentils. I cook my rice in a rice cooker to make things easier.
Prep Time: 90 minutes | Cook Time: 60 minutes | Yields: 6 servings
1.5 cup lentils (rinsed, drained and cooked)
3.5 cup water
2 diced onions
3 minced cloves garlic
3 tbsp olive oil
2 cups pre-cooked rice
0.5 tsp salt
.25 cup organic ketchup or bbq sauce
.5 tsp sage
.5 tsp Italian seasoning
In a large stockpot cook lentils according to directions which is usually 30 minutes. Drain them, then mash them in a large bowl.
Sauté the garlic and onions in olive oil for about 3 to 5 min. or until soft.
Combine the onions, garlic, and olive oil with the mashed lentils and add the rice, salt, ketchup or barbecue sauce, sage, and Italian seasoning.
Gently press the mixture into a lightly greased loaf pan. Drizzle a bit of extra ketchup on top if desired.
Bake for 1 hour at 350°F. Allow to cool slightly before serving, as this will help the lentil loaf to firm up.