This meatless meatloaf doesn’t taste like meatloaf. I won’t even make that claim. But it does taste good, and it’s full of heart-healthy nuts and lentils.

Meatless Meatloaf?

I know, it sounds like another oxymoron. I grew up eating a version of this tasty casserole that we just called ‘lentil loaf.’ So that’s what I’ll keep calling it. Science has shown that eating a half a cup of pulses a day will improve your heart health. Eating nuts will keep your ticker healthy, too, so that makes this recipe a win-win combination. It does contain eggs, though, so I only eat it in moderation.

I’ve also discovered that if I make a giant batch, I can freeze the rest before I bake it. Since I work full time, I find it difficult to come home and prepare a healthy supper. But when I prepare ahead of time and freeze multiple pans of each entrée, it’s easy to keep our diet varied and nutritious.

You can use pecans, cashews, or walnuts in the recipe. I avoid walnuts because they make my mouth break out in sores. If you’d like to adapt the recipe for those who need a gluten-free diet, you can find a gluten-free cream of mushroom soup on Amazon, as well as gluten-free corn flakes.

My family loves to eat this with Sriracha sauce or ketchup, and it tastes great cold with mayonnaise in a sandwich, too.

Lentil Loaf

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• Author: Anita Ojeda
• Prep Time: 30
• Cook Time: 60
• Total Time: 1 hour 30 minutes
• Yield: 36 1x

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Description

This recipe is for a giant batch. I save time by baking enough for one meal and freezing the rest in bread pans or casserole dishes.

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Ingredients

• 4 cups dry lentils
• 2 onions, chopped
• 4 cloves of garlic
• 1 Tablespoon of olive oil
• 1 24-oz box of cornflakes
• 3 cups of pecans
• 12 eggs
• 2 Tablespoons of salt
• 3 Tablespoons of sage
• 2 Tablespoons of nutritional yeast
• 3 cans of mushroom soup

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Instructions

Rinse the lentils and check for stones or dirt. Cover with water and boil until tender (or use an Instant Pot, following the directions for lentils).

Chop the onions and garlic and sauté them on medium heat until limp.

Crush the cornflakes (I leave them sealed in the plastic packaging and use a rolling pin to crush the flakes a bit).

Drain the lentils, add the salt, sage, and nutritional yeast, and mix well. Pour into a large mixing bowl.

Add the sautéed vegetables, ground nuts (I grind mine in the blender), crushed cornflakes, eggs, and cream of mushroom soup. Mix well.

Spray four 8×8 or two 11×13 casserole dishes (or any combination you have on hand) with non-stick spray and fill them with the lentil mixture. You can also pour the mixture into loaf pans. Bake what you need at 350˚ for 60 minutes. Cover the uncooked portions with aluminum foil and freeze for later.

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• Category: Entrée
• Cuisine: Vegetarian

Keywords: Lentils, Pulses,Nuts,Meatless Monday, Meal Prep, Recipe

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