Thanksgiving Lentil Loaf recipe

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Ingredients

2 cups water, or as needed
1 cup lentils
cooking spray
1 cup quick-cooking oats
1 small onion, grated
¾ cup shredded Colby-Jack cheese
¼ cup dried cranberries
1 tablespoon poultry seasoning
⅛ teaspoon seasoned salt
1 ½ cups fresh cranberry sauce
½ cup egg substitute
¾ cup fresh cranberry sauce

Nutrition Info

502.9 calories
carbohydrate: 88.4 g
cholesterol: 19.8 mg
fat: 9 g
fiber: 15.8 g
protein: 19.8 g
saturatedFat: 5 g
servingSize: -
sodium: 258 mg
sugar: 36.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring water and lentils to a boil on a saucepan, reduce heat and simmer until lentils are tender, adding more water if needed, 35 to 40 minutes.

  2. Spray an 8-inch square glass baking dish with cooking spray.

  3. Drain lentils and beat with an electric mixer until mostly smooth, cool slightly.

  4. Mix oats, onion, Colby-Jack cheese, dried cranberries, poultry seasoning, and seasoned salt together in a large bowl. Mix 1 1/2 cups cranberry sauce and egg substitute together in a separate bowl, stir into oats mixture. Slowly stir cooled lentil puree into oats mixture until evenly combined. Spread mixture into the prepared baking dish, smoothing the top with the back of a spoon.

  5. Cover dish with plastic wrap and refrigerate until firm, at least 4 hours.

  6. Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from baking dish.

  7. Bake in the preheated oven for 30 minutes. Spoon 3/4 cup cranberry sauce over loaf and continue baking until loaf is cooked through, about 15 minutes more.

Recipe Yield

1 8-inch square pan

Recipe Note

The non-meat eaters in my family love this recipe and request it at family meals, especially at Thanksgiving. Serve this with mashed potatoes or whipped acorn squash and a salad or add it for a non-meat alternative with normal Thanksgiving food.

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