Tuesday, October 13, 2009

Lentil Loaf


Lentils. Lentils. Lentils. Oh how I have never heard of thee. Just like our friend the chickpea. I was deprived as a child and now I have been set free!! lol.

My mom rarely tried anything new. She claims because my father was boring. He was for a long time. We'd go to the same restaurants for years and he would always order the same thing. My mom would cook basically the same dishes for dinner. She was a great cook mind you..but she never step outside her box. When he was here at my wedding rehearsal dinner, he did surprise me. Our dinner consisted of a Guyanese menu, as my husband family is from Guyana. My father licked his plate clean. So you can teach an old dog new tricks. he didn't throw his nose up in the air and say "I am not eating that!", no...he step out of his box and tried it. I love my dad even more for that.

As Hubby is a pescatarian, I had to make adjustments to my cooking lifestyle. I learned about this lentil loaf from his mom and set out to find a recipe. Keep in mind, I had never had a lentil before in my life. Now I am a lentil queen. okay, maybe a princess.

This recipe for lentil loaf is the best that I have had. So moist and tasty that it doesn't last 2 days in our house. The sad part is that I have no idea where I got the recipe from. It was on the internet and I did not bookmark it. So if you recognize it please feel free to let me know! I do know the person's screen name and will be able to be a better detective once I get other clues! Thanks!



2 cups water

1 Maggie Vegetable bouillon cube

1 tsp salt

1 cup lentils

1 small onion, diced

1 cup quick-cooking oats

3/4 cup grated cheese (cheddar, swiss, jack or american)

1 egg, beaten

4 1/2 ounces spaghetti sauce or tomato sauce

1 tsp garlic powder

1 tsp dried basil

1 tbsp dried parsley

1/2 tsp seasoning salt

1/4 tsp black pepper


Bring salt and water to a boil in a sauce pan with 2 Vegetable Cubes

Add lentils and simmer covered 25-30 minutes, until lentils are soft and most of water is evaporated.

Drain and partially mash lentils

Allow lentils to cool slightly and stir in bowl with onions, oats and cheese until mixed.

Add egg, tomato sauce, garlic, basil, parsley, seasoning salt and pepper, mixing well.

Put in non-stick or greased loaf pan, smooth top with back of spoon and apply glaze ( recipe below)

Bake at 350 degrees for 30-45 mins.



The same applies for the glaze. I asked my lovely lady friends from the What's Cooking board for a glaze for a meatloaf and someone put forth this one. Sad thing is, again, I cannot remember who but have a vague idea. So, if you recognize the recipe..yeah...you get the point!

1/2 cup ketchup

1 tsp hot pepper sauce

1/2 tsp coriander

1/4 cup cider vinegar

3 tbsp packed light brown sugar

Mix all ingredients and spread on loaf. This is great on meatloaf too!


  1. I love lentil loaf and so does my meat-eating husband! This is the link to the original recipe, I believe: http://www.recipezaar.com/Really-Good-Vegetarian-Meatloaf-really-33921

    I would serve this recipe to a meat-eater anyday! It rocks.

  2. Thanks Branny! I know I didn't get the recipe from there because I have a print out of my source's copy..I just cut of the source!! lol!!
    But that is the recipe!! Yea!! Thanks!!

  3. Okay, I got it..same recipe..my source is here


  4. Hey Karin - what kind of lentils do you use in this? The brown/green ones? Thanks! Looks delish and I'll give it a go soon :). - Kara