Vegetarian Meatless Meatloaf with Lentils recipe
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Ingredients
- 2 cups vegetable broth 1 cup brown lentils, rinsed 1 cup quick-cooking oats 1 cup shredded Cheddar cheese ½ cup panko bread crumbs 2 eggs, beaten 1 small onion, finely chopped 4 tablespoons ketchup 2 garlic cloves, crushed 1 tablespoon dried parsley 1 tablespoon Worcestershire sauce 1 teaspoon dried basil ½ teaspoon red pepper flakes salt and ground black pepper to taste
Nutrition Info
- 235.4 caloriescarbohydrate: 31.1 gcholesterol: 55.8 mgfat: 7.1 gfiber: 9 gprotein: 13.7 gsaturatedFat: 3.5 gservingSize: -sodium: 378.3 mgsugar: 3.8 gtransFat: : -unsaturatedFat: : -
Directions Vegetarian Meatless Meatloaf with Lentils
Directions
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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.