FIT Hits the PAN Friday – Vegetarian Meatloaf

We are nearing the end of the Engine 2 Diet – 28 Day Challenge. It has been a great (and sometimes trying) experience. My husband lost 15 pounds and I have stayed at my goal weight. A couple other of our group participants have also lost weight. While we are not prepared to continue to eat a vegan diet indefinitely, we do plan to limit our animal product intake and be much more selective of the types of animal products we purchase.

I found this recipe when searching for a recipe to use my cooked green lentils. This recipe is not vegan, nor is it Engine 2 Approved because of the cheese. I adapted the recipe to eliminate the egg, so you could ultimately eliminate the cheese as well. Ground nuts or vegan cheese may be a good substitute. Unfortunately, the vegan cheese I purchased was awful so I used real cheese that I had in the freezer. This would be a great recipe to use in place of meatballs too!

My recipe was adapted from this recipe, Really Good Vegetarian Meatloaf (Really!). By substituting EnerG Egg Replacer for the eggs and cutting the cheese quantity, I saved several grams of fat and most of the cholesterol. I will put my changes in red and the nutrition info will be using my substitutions.


Photo Credit:

Really Good Vegetarian Meatloaf (Really!)

2 cups water
1 teaspoon salt
1 cup lentils
1 small onion, diced
1 cup quick-cooking oats
3/4 cup (1/4 cup)  grated cheese
1 egg, beaten (EnerG Egg Replacer – follow product instructions)
4 1/2 ounces spaghetti sauce or 4 1/2 ounces tomato sauce
1 teaspoon garlic powder
1 teaspoon dried basil
1 tablespoon dried parsley
1/2 teaspoon seasoning salt
1/4 teaspoon black pepper

  • Add salt to water and boil in a saucepan.
  • Add lentils and simmer covered 25-30 minutes, until lentils are soft and most of water is evaporated.
  • Remove from fire.
  • Drain and partially mash lentils.
  • Scrape into mixing bowl and allow to cool slightly.
  • Stir in onion, oats and cheese until mixed.
  • Add egg, tomato sauce, garlic, basil, parsley, seasoning salt and pepper.
  • Mix well.
  • Spoon into loaf pan that has been generously sprayed with Pam (non-stick cooking spray) or well-greased.
  • Smooth top with back of spoon.
  • Bake at 350 degrees for 30- 45 minutes until top of loaf is dry, firm and golden brown.
  • Cool in pan on rack for about 10 minutes.
  • Run a sharp knife around edges of pan then turn out loaf onto serving platter.



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