Try this Vegetarain Lentil and Walnut Meatloaf recipe, or contribute your own.
Suggest a better descriptionTo save time, cook lentils the day before while you are cooking another meal.
Survey lentils and remove any debris.
Bring 6 cups of water to boil and add brown lentils. Lower to simmer and cook until mashable- 50 minutes or more.
Chop carrots, celery, onion and walnuts. Cut bread into small pieces. Add 3/4 water to flax in small bowl. Measure oat flour.
In small prep bowl measure spices.
Preheat oven to 350 degrees. Line two loaf pans with parchment paper. Mix ketchup, tomato paste and balsamic vinegar in small bowl for topping.
Once lentils are mashed and cooled (may want to set in fridge to speed cooling or make ahead) combine vegetables, flax, oat flour, oat bran, bread and spices. Add salt and pepper to taste. Fill loaf pans. Top with the ketchup balsamic topping.
Cook at 375 degrees for 50 minutes. Let cool for 5 minutes before cutting.
You really cannot tell this is a vegetarian, rather than a hamburger-based meatloaf. Fabulous the next day as an open faced-sandwich on toast with some sliced red onion and ketchup.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (248g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 149 | ||
Calories from Fat: 29 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.2g | 4 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 191.9mg | 7 % | |
Potassium 386.1mg | 10 % | |
Total Carbohydrate 27.4g | 8 % | |
Dietary Fiber 6g | 24 % | |
Sugars, other 21.3g | ||
Protein 7.7g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 149
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