Meatless Monday: Vegetarian Meatloaf

This recipe is almost like the one your Granny makes.

Posted: 02/27/2012 09:11 AM EST
Health News, Meatless Monday,vegetarian meatloaf, recipe

Did you know that improving your health can be as easy as cutting out meat and processed cold cuts one day a week? Doing so can reduce your risk of chronic preventable conditions like cancer, cardiovascular disease, diabetes and obesity.


Enter Meatless Monday. This week's recipe is Vegetarian Meatloaf. I won't lie: It's impossible to take Granny's meatloaf and morph it into a veggie version that tastes exactly the same. But that doesn't mean that you won't enjoy this yummy, filling meal.  


Vegetarian Meatloaf

Serves 5


—2 cups water

—1 tsp salt

—1 cup lentils

—1 onion (diced)

—1 cup oat

—3/4 cup cheese (grated cheddar, swiss, jack or American)

—1 egg (beaten)

—4 1/2 oz spaghetti sauce (tomato)

—1 tsp garlic powder

—1 tsp dried basil

—1 tbsp parsley (dried)

—12 tsp seasoning salt

—14 tsp 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 the 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 and 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 the edges of the pan, then turn out loaf onto serving platter.


Nutrition info: Per ¾ cup serving: 442 calories, 15 g total fat, 8 g saturated fat, 0 grams trans fat, 78 mg cholesterol, 584 mg sodium, 51 g total carbs, 17 g dietary fiber, 4 g sugar and 26 g protein.


This recipe comes from



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