| Level: | Easy |
| Total: | 3 hr 40 min |
| Active: | 50 min |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons vegetable oil, plus more for the loaf pan
- 1 cup brown lentils
- 1/2 small yellow onion, finely diced
- 1 carrot, finely diced
- 2 stalks celery, finely diced
- 2 Yukon gold potatoes, finely diced
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/8 teaspoon crushed red chile flakes
- 2 1/2 cups vegetable stock
- 1 tablespoon tamari or soy sauce
- 2 teaspoons poultry seasoning
- 1/2 teaspoon hot sauce
- 2/3 sleeve saltine crackers, crushed
- 5 eggs, lightly beaten
- 1/2 cup shredded Cheddar
- Tangy Tomato Sauce, recipe follows
- 1 cup ketchup
- 2 tablespoons brown sugar
- 2 teaspoons yellow mustard
- 1/4 to 1/2 teaspoon hot sauce
Instructions
- Preheat the oven to 350 degrees F. Oil a large loaf pan and line with parchment paper, then set aside.
- Soak the lentils in hot water while you prep the vegetables. Pour the vegetable oil into a large saucepot on medium heat. Add the onion, carrot, celery and potatoes. Add the granulated garlic, salt, pepper and chile flakes. Saute until the vegetables begin to soften, stirring frequently. Drain the lentils, and add to the pot along with the vegetable stock. Bring to a boil, then reduce the heat, cover and simmer until the lentils are very soft and most of the liquid is absorbed, about 1 hour. Remove from the heat and let rest, covered, for 30 minutes.
- Add the tamari, poultry seasoning, hot sauce and crackers to the lentil mix. Combine with the eggs and Cheddar. Spoon into the prepared loaf pan. Bake until the top begins to crack and the loaf is firm to the touch, about 1 hour 30 minutes. Add the Tangy Tomato Sauce to the top in the last 15 minutes.
- Combine the ketchup, brown sugar, mustard and hot sauce in a small saucepot. Heat on medium heat until hot and bubbly.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 366 |
| Total Fat | 12 g |
| Saturated Fat | 3 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 6 g |
| Sugar | 14 g |
| Protein | 17 g |
| Cholesterol | 143 mg |
| Sodium | 759 mg |
Reviews
Delicious!!! My meat-eating husband loved it and said I didn’t need to bother making meatloaf that he would eat this! Will definitely be a regular in our house. It makes two loaves so next time I would either halve the recipe or make it but will divide it in half without the eggs and cheese and will freeze half for another time then add the eggs and cheese. One question, in the video, the pans are not lined with parchment paper. Is it necessary? Thank you!
Delicious! Subbing scallions for onion worked fine, as did adding a tablespoon or so of balsamic vinegar.
This recipe isn’t easy but it sure is worth it!
follow all the directions closely and it should turn out great. I’ve made it two times now for family gatherings and holidays. Recommend even for non-veggie people.
follow all the directions closely and it should turn out great. I’ve made it two times now for family gatherings and holidays. Recommend even for non-veggie people.
I made this lentil loaf after seeing the recipe made at Sweet Melissa restaurant in Laramie, WY. on the Diners, Drive-ins and Dives show. I used the exact recipe as written and it was excellent. My guests also commented that they thought it was great. It is more flavorful than other lentil loaves I have made (and threw away leftovers). This loaf held together pretty well after letting it sit before cutting – but next day held together even better. So flavorful and delicious. I made mashed potatoes with mushroom gravy (also a food network recipe) to go with it. Will make this again. Recipe is a keeper!