This Lentil Loaf is packed with delicious vegetarian protein and fiber. Made with cooked lentils, fresh bread crumbs, eggs, and seasoning, this baked vegetarian loaf is topped with a sweet and sour ketchup topping and baked in the oven.
This savory recipe is the perfect vegetarian recipe for holidays and family meals and is delicious with a side of mashed potatoes or garlic mashed cauliflower and a green vegetable side dish.
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Enjoying Vegetarian Meal Options
I credit my mom with giving her family a variety of food options like this lentil loaf at the table. She switched to a vegetarian lifestyle of her own when we were kids, but continued to serve my dad his "meat and potato" lifestyle. Her children were allowed to choose from the table what they wanted to eat. I am so thankful for parents who gave us food choices, rather than pressure us to eat what they felt we needed.
Because of this I grew to love many meatless meals in my lifetime and actually ended up preferring them. I have cravings for this lentil loaf and other meatless meals because of it. Vegetarian recipes have so much flavor and a whole lot of nutrition to offer as well. I continued this diversity in diet with my children, and they both have healthy appetites for all food, and especially love vegetarian options.
Things You Should Know About Lentils
All I have to do is have the aroma of lentils hit my nose as they are cooking to be drawn to them. Just one cup of this cooked legume packs in 18 grams of protein, 15 grams of fiber, has less than 1 gram of fat, and is only 230 calories. They are also a great source of iron, full of B vitamins, magnesium, zinc, and potassium. They are a great source of nutrition, especially for vegetarians.
Aside from nutrition, lentils are absolutely delicious. They have a spicy flavor without adding spice. They are excellent boiled with just a little bit of salt. I especially love them on this Lentil Tostada recipe. Nothing else is needed to enjoy this plant based protein. However, they are also great to add to recipes like this lentil loaf and do an excellent job of satisfying even the heartiest of meat eaters.
Dried Lentils have a pantry storage life of 1 year. Once cooked, they can be stored in the fridge up to 1 week.
What You Need To Make This Lentil Loaf Recipe
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Hearty Whole Grain Bread or make your own whole wheat bread recipe
Large Eggs
Vegetable Bouillon Concentrate - this is a concentrated broth base that comes in a jar. It is by far my favorite choice for bouillon. It also comes in chicken, beef, and seafood concentrates.
Onions
Why Use Evaporated Milk In This Recipe
What is evaporated milk, and why is it in this lentil loaf recipe?
Evaporated Milk is shelf stable canned cows milk. It is rich and creamier than regular milk due to the fact that 60% of the water has been removed from it. It has a shelf life of 6 months, which makes it easier for folks who don't consume a lot of milk (like us) to have on hand for use in cooking.
You do not have to use evaporated milk to make this lentil loaf if you do not have it on hand. Cashew milk makes a good non-dairy substitute, while whole milk or light cream can be used in its place for those who don't mind using dairy.
Recipe Tips And Substitutions
- Save time and cook the lentils ahead of time and store them in the fridge. If you do cook the lentils when making the recipe, be sure to allow them to cool before whisking them into the eggs. Adding hot lentils to the eggs will scramble them, something you don't want to happen.
- Dice the onions as fine as possible to allow the onion to cook through completely while baking in the lentil loaf.
- For even more flavor, toast the walnuts in the oven at 350 degrees for 8 minutes, stirring once and watching carefully so they don't burn. Then chop and proceed with them in the lentil loaf recipe.
- Substitute chopped pecans for the walnuts
Other Vegetarian Recipes You May Enjoy
Special K Loaf aka Cottage Cheese Loaf
Mom's Homemade Vegetarian Meatballs
Vegetarian Patties with Marinara Sauce
*If you made this lentil loaf recipe, please give it a star rating*
Lentil Loaf
Ingredients
- 1 cup cooked lentils
- 2 large eggs
- 2 teaspoon bouillon concentrate
- ½ cup chopped onions
- 1 teaspoon poultry seasoning
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 cup walnuts chopped
- 4 slices hearty multigrain bread
- ½ cup evaporated milk
- 2 tablespoons ketchup
- 1 teaspoon mustard
- 1 teaspoon brown sugar
Instructions
- [mv_schema_meta name="Make lentil mixture"]In a large mixing bowl, whisk together the eggs, cooked lentils, bouillon concentrate, and onions. [mv_img id="26506"]
- [mv_schema_meta name="Add seasoning"]Stir in the poultry seasoning, basil, oregano, and thyme until combined. [mv_img id="26507"]
- [mv_schema_meta name="add remaining ingredients"]Stir in the walnuts, breadcrumbs, and evaporated milk. [mv_img id="26512"]
- [mv_schema_meta name="spread into loaf pan"]Spread the lentil loaf into a glass loaf pan. [mv_img id="26509"]
- [mv_schema_meta name="make topping"]Mix together the ketchup, mustard, and brown sugar. [mv_img id="26510"]
- [mv_schema_meta name="spread topping and bake"]Spread the ketchup topping over top of the lentil loaf and top with a bay leaf. Bake at 350 for 40 minutes, or until sides are browned and loaf is heated through. [mv_img id="26511"]
Video
Notes
Recipe Tips And Substitutions
- Save time and cook the lentils ahead of time and store them in the fridge. If you do cook the lentils when making the recipe, be sure to allow them to cool before whisking them into the eggs. Adding hot lentils to the eggs will scramble them, something you don't want to happen.
- Dice the onions as fine as possible to allow the onion to cook through completely while baking in the lentil loaf.
- For even more flavor, toast the walnuts in the oven at 350 degrees for 8 minutes, stirring once and watching carefully so they don't burn. Then chop and proceed with them in the lentil loaf recipe.
- Substitute chopped pecans for the walnuts
carriejean
How can i just print a recipe
Shelby Law Ruttan
Hello, there is a print button on the recipe card that is at the bottom of the post.