Vegetarian Meat Loaf

One of the best lentil recipes, whether you're a vegetarian or not.

Apr 9, 2007 Stephanie Gallagher

Lentils are mixed with brown rice, carrots, celery, cheese and a savory red pepper sauce in this healthy main dish recipe.

You don't have to be a vegetarian to love this vegetarian meat loaf recipe. With high-protein lentils, high fiber brown rice, high calcium cheeses, and plenty of vegetables, this vegetarian meatloaf is an incredibly healthy and filling main dish everyone will love.

For the Roasted Red Pepper Sauce:

• 1 3 oz. jar roasted red peppers, drained
• 1/4 cup canned diced tomatoes, drained
• 3 cloves garlic
• 3 oz. silken lite tofu
• 1/4 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper

For the Lentil Loaf:

• 3/4 cup brown lentils
• 3 cups low-sodium vegetable broth
• 1 cup short-grain brown rice, uncooked
• 1 small yellow onion
• 2 large stalks of celery, diced
• 1 cup carrots, chopped finely
• 8 oz. mushrooms, sliced
• 8 oz. fresh mozzarella cheese, cut into cubes
• 2 large eggs, lightly beaten (or 1/2 cup egg substitute)
• 1/2 cup grated Parmesan cheese
• 2 Tbsp. chopped fresh basil
• 1/2 tsp. Maldon sea salt or kosher salt
• 1/2 tsp. freshly ground black pepper
• 1 tsp. butter

Preheat the oven to 350 degrees F. Spray a loaf pan with nonstick cooking spray. Make the roasted red pepper sauce first by combining all the ingredients for the sauce in a blender or food processor and pureeing until smooth. Set aside.

Put the lentils in a large pot and cover with cold water. Bring to a boil over high heat. Drain the lentils immediately in a sieve. Set aside.

Pour the broth into a dutch oven or large pot. Bring to a boil over medium high heat. Rinse the rice, then add it to the vegetable broth. Bring it to a boil, the turn the heat down to low and let the rice simmer, covered, for about ten minutes. Add the lentils, onion, carrots, celery and mushrooms to the rice mixture. Cover and continue cooking about a half hour or until all the vegetable broth is absorbed. Allow to stand 5 minutes.

Fluff the rice. Fold in half of the roasted red pepper sauce, the mozzarella cheese, eggs, 1/4 cup of the Parmesan cheese, basil, salt and pepper. Transfer to the prepared loaf pan. Sprinkle the remaining 1/4 cup of Parmesan cheese over the top, and dot with butter.

Bake 30 minutes or until the loaf is firm and cooked through. Allow the loaf to cool for at least 15 minutes before cutting. Serve with the remaining roasted red pepper sauce on the side.

Serves 6.

Per serving: 419 calories, 12 g fat (6 g saturated), 101 mg cholesterol, 51 g carbohydrate, 10 g fiber, 28 g protein, 83% Vitamin A, 23% Vitamin C, 43% calcium, 21% iron

The copyright of the article Vegetarian Meat Loaf in Healthy Cooking is owned by Stephanie Gallagher. Permission to republish Vegetarian Meat Loaf in print or online must be granted by the author in writing.