5 Variations on Meatloaf

Vegetarian Meatloaf

Who says that meat-eaters get to have all the fun? In this recipe, lentils are a capable meat substitute, due to their dense texture and hearty consistency. The addition of oats to the lentils provides a complete protein, which is important in a vegetarian diet.



  • 2 cups water
  • 1 teaspoon salt
  • 1 cup lentils
  • 1 small onion, diced
  • 1 cup quick cooking oats
  • 3/4 cup grated cheese
  • 1 egg, beaten
  • 4 1/2 ounces spaghetti sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1 tablespoon dried parsley
  • 1/2 teaspoon seasoning salt
  • 1/4 teaspoon


  1. Boil water and add lentils. Simmer covered 25 to 30 minutes, until lentils are soft and most of the water has evaporated.
  2. Drain and partially mash lentils, then scrape into mixing bowl and allow to cool slightly.
  3. Stir in onion, oats and cheese until mixed.
  4. Add egg, tomato sauce, garlic, basil, parsley, seasoning salt and pepper. Mix well.
  5. Spray loaf pan with non-stick cooking spray and spoon mixture into pan. Smooth top with the back of a spoon.
  6. Bake at 350 degrees Fahrenheit (176.6 degrees Celsius) for 30 to 45 minutes until top of loaf is dry, firm and golden brown.
  7. Cool in pan on rack for about 10 minutes.