Meatless Meatloaf

For those who are just starting a vegetarian lifestyle or those who are seasoned veterans, this fake “meat” loaf is worthy of trying. Even steadfast meat eaters in my life have given this recipe a thumbs up!



Meatless Meatloaf* Meatless Meatloaf


2 cups water

1 tsp salt

1 cup lentils

1 small onion, diced

1 cup quick-cooking oats

¾ cup grated cheese (whatever your preference)

1 egg, beaten

½ cup BBQ sauce

1 tsp garlic powder

1 tsp basil

1 tbsp parsley

½ tsp salt

¼ tsp black pepper


  1. If lentils are pre-cooked, use 2 cups. If starting with dried lentils, add salt to water and bring to a boil. Add lentils and simmer covered for approximately 30 minutes, until lentils are tender.
  2. Drain lentils (or rinse if using pre-cooked). Mash lentils with either a potato masher or in a blender/magic bullet. You may need to add a little bit of water to keep them from sticking to the blade of the blender. (If using a magic bullet you will need to mash the lentils in stages as they won’t all fit at once).
  3. Once mashed, stir in onion, oats, and cheese until well mixed.
  4. Add egg, BBQ sauce, garlic, basil, parsley, salt and pepper. Mix well.
  5. Spoon into a well greased loaf pan. Smooth top with back of wooden spoon or spatula.
  6. Bake at 350 degrees for 30 to 45 minutes (usually takes closer to 45 but this depends on the heat of your oven). Loaf is done when the top is dry, firm, and golden brown.
  7. Cool on wire rack for 10 minutes before cutting.


*Adapted from recipe on

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