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Lentil Loaf 2

Lentil Loaf 2 recipe image
This comforting Lentil Loaf is a perfect plant-based alternative to traditional meatloaf, offering a satisfying texture and rich flavor. Made with cooked lentils, saut&# 195;©ed onions, and tomatoes, it comes together quickly and bakes into a firm, sliceable loaf. The addition of breadcrumbs and Parmesan cheese adds structure and a savory depth that makes it incredibly satisfying. ItâÂÂs an excellent choice for a weeknight dinner, served with mashed potatoes or roasted vegetables. Leftovers hold up well for lunch the next day, making this a practical and delicious meal for any occasion.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 433.3
Dietary: Vegetarian
Description
This comforting Lentil Loaf is a perfect plant-based alternative to traditional meatloaf, offering a satisfying texture and rich flavor. Made with cooked lentils, saut&# 195;©ed onions, and tomatoes, it comes together quickly and bakes into a firm, sliceable loaf. The addition of breadcrumbs and Parmesan cheese adds structure and a savory depth that makes it incredibly satisfying. ItâÂÂs an excellent choice for a weeknight dinner, served with mashed potatoes or roasted vegetables. Leftovers hold up well for lunch the next day, making this a practical and delicious meal for any occasion.
Ingredients
  • 1 cups Lentils cooked
  • 1 md Onion, peeled and sliced
  • 1 Tomato, diced
  • 1 1/2 cups Bread crumbs
Directions
  1. 1
    Heat corn or peanut oil in a skillet over medium heat.
  2. 2
    Sauté the sliced onion and diced tomato until the onion is golden and the tomato is soft.
  3. 3
    In a large bowl, mash the cooked lentils slightly with a fork or potato masher.
  4. 4
    Add the sautéed onion and tomato mixture to the lentils.
  5. 5
    Stir in garlic powder, salt, milk, grated Parmesan cheese, and 1 cup of the bread crumbs until well combined.
  6. 6
    Preheat the oven to 350ðF (175ðC).
  7. 7
    Lightly oil a loaf pan.
  8. 8
    Transfer the lentil mixture into the prepared loaf pan and press down firmly to compact it.
  9. 9
    Sprinkle the remaining 1/2 cup of bread crumbs over the top.
  10. 10
    Bake for 30 minutes or until the loaf is firm and heated through.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 433.3kcal
% Daily Value *
Total Fat 4.6g8%
Saturated Fat 1.3g7%
Cholesterol 3.3mg2%
Sodium 620.8mg26%
Total Carbohydrate 82.7g28%
Dietary Fiber 11.5g46%
Sugars 2.6g
Protein 17.6g36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a firmer loaf that holds together better when sliced, consider beating one egg and mixing it into the lentil mixture before baking.

You can customize this loaf by adding diced celery, bell peppers, or a tablespoon of ketchup or BBQ sauce for extra flavor.

Serve warm with your favorite sauce, gravy, or ketchup.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keywords: lentil loaf, vegetarian, plant-based, lentils, breadcrumb binder, onion, tomato, parmesan, meatless monday, easy dinner, healthy, budget-friendly
Read it online: https://www.chefs-mate.com/recipe/lentil-loaf-2-2/