If you are craving traditional meatloaf, this plant-based version will definitely hit the spot! The flavor and the glaze particularly are a home run in the nostalgia department. A quick note on the EnerG egg replacements: this stuff is a really great staple to have around. It’s a very inexpensive blend of basically baking soda and tapioca flour. It’s just a baking mix that you add a little water too, and voila, stuff holds together. Follow the directions on the box for how to make an ‘egg’. You could also use a flax or chia ‘egg’ if you like. Two slices of this Lentil Loaf will provide you with about 200 calories, 10 grams of protein, and 20% of your daily recommendation for iron, plus a healthy dose of Lycopene! Serve this with some mashed potatoes and roasted carrots for a dinner straight out of 1950’s American suburbia. Grandma would approve.
- In a medium pot, boil the 2.25 cups of water and the 1/2 bullion cube over hight heat. Use a spoon to breakdown and dissolve the cube. (Or you can just use 2.25 cups of vegetable stock, I just found that the vegetable bullion had a meatloaf-ier flavor)
- Preheat oven to 400.
- Once the water is boiling, add the dry lentils, reduce heat to low, and cover. Do not over-cook the lentils, they will turn to liquid mush! The directions on my package said 12 minutes, but check them at about 9 minutes. You don’t want them to have any crunch left, but you don’t want mush. Remove from heat and set aside.
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|Calories140Calories from Fat25|
|% DAILY VALUE|
|Calories from Fat25|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.