Vegetarian Meatless Meatloaf with Lentils

I've been trying many vegetarian 'meatloaf' recipes trying to find one we thought was just right. This is a conglomeration of several recipes and my own spin. You can top it with sauce or ketchup before baking, but I don't bother.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 237 Calories

Ingredients

• 1 cup quick-cooking oats
• 1 cup shredded Cheddar cheese
• 1 teaspoon dried basil
• salt and ground black pepper to taste
• 2 large eggs, beaten
• 2 cloves garlic, crushed
• 1 tablespoon dried parsley
• 1 small onion, finely chopped
• 2 cups vegetable broth
• 4 tablespoons ketchup
• ½ teaspoon red pepper flakes
• ½ cup panko bread crumbs
• 1 cup brown lentils, rinsed
• 1 tablespoon vegan Worcestershire sauce (such as The Wizard's)

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.

Step 2

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.

Step 3

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.

Step 4

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.