Posted by

Christopher Burns Christopher Burns
This e-mail address is being protected from spambots. You need JavaScript enabled to view it


Meatloaf without meat

Rate this item
(0 votes)
Veggie Meatloaf? Veggie Meatloaf?

The list of dishes a vegetarian cannot eat could easily fill up a barn, and that includes all those animals in said barn. Among the meaty dishes I grew up with, meatloaf was a long-standing favorite. It was practically a weekly staple and was always served with a generous, flavor-enhancing helping of ketchup.

But no more meatloaf for me, and seldom does ketchup find a place in my diet these days save for the rare veggie burger. If I learned one thing from crossing over to the other side, it is how to give a vegtastic twist to the old standards. From shepherd's pie to meatloaf, I found a way to vegify them. The secret? Let's just say lentils are far more versatile than I originally thought.

Yes, it turns out a meatless loaf is not really meatloaf. More like a lentil loaf. And let me just say, it is not bad at all, and worth the experiment if you are looking for ways to cut down cholesterol or accommodate your own veggie friend at dinner. Plus, it is easy to make. Try for yourself.

Lentil loaf

cook time: 90 minutes

1 1/2 cups dry lentils

1 cup dry white rice

1 large onion

1 tsp. garlic powder

1 tsp. sage

1/2 tsp. marjoram

1/4 olive oil

salt and pepper to taste


Cook lentils until tender, up to 30 minutes. Cook the rice in 2 cups water, which will yield 2 cups of cooked rice. While lentils and rice cook, combine seasonings into bowl and dice the onion. Saut the onion in olive oil.

Once the lentils and rice are finished, remove them from the heat. Drain the lentils quickly and dump into a large mixing bowl. Mash the lentils and mix in the onion. Add the seasonings and rice. Mix well.

Now that all the ingredients have been combined, take a good loaf pan and coat with oil. Press the mixture firmly into the pan. Finally, top it off with ketchup and place it into an oven pre-heated to 350 degrees F.

Bake 1 hour.

End result is a fine tasting and healthy dish. Serve it alongside your favorite steamed vegetable and with extra ketchup if it suits your taste. It may not be your mother's recipe, but it does it justice.

Bon apptit.

Last modified on Tuesday, 27 August 2013 21:35


The Maine Edge. All rights reserved. Privacy policy. Terms & Conditions.

Website CMS and Development by Links Online Marketing, LLC, Bangor Maine