Logo   (Since 1999)

RECIPE SECTION (over 10,000 recipes)

  Home   ·   Food Articles   ·   Food Trivia   ·   Today In Food History   ·   Recipes   ·   Cooking Tips   ·   Videos   ·   Food Quotes   ·   Who's Who   ·   Food Trivia Quizzes   ·   Crosswords   ·   Food Poems   ·   Food Posters   ·   Cookbooks   ·   Magazines   ·   Recipe Contests   ·   Cooking Schools   ·   Gourmet Tours   ·   Food Festivals  

You are here > Home > Recipes

Meatless & Vegetarian pg 3 >  Vegetarian Meatloaf


Culinary Schools & Cooking Classes
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


Chef with red wine glass



(lentil and cheese casserole)

The Six O'Clock Scramble
by Aviva Goldfarb
Believe it or not, many kids and adults who have tried it love this twist on the traditional meat dish. It's definitely not a looker, but it tastes great. The only challenge is finding time during the day (or the day before) to cook the lentils, which is easy but requires a little planning. My husband likes his vegetarian meatloaf on a toasted English muffin topped with the tomato sauce, while some people prefer to eat it over rice.
Prep (20 minutes) +
Cook (45 minutes)
8 servings



    • 2 cups shredded regular or reduced-fat Cheddar cheese
    • 2 cups cooked lentils (see directions below)
    • 1/2 small onion, finely chopped
    • 1/4 teaspoon pepper
    • 1/4 teaspoon dried thyme
    • 1 cup bread crumbs
    • 1 egg, slightly beaten
    • 1 tablespoon butter, softened
    • 1 can (15 ounces) tomato sauce


Preheat the oven to 350 degrees. In a large bowl, mix together all the ingredients except the tomato sauce.

Spread the mixture evenly in a loaf pan coated with nonstick cooking spray. Cover it with aluminum foil and bake it for 45 minutes.

Serve sliced with warm tomato sauce, or make sandwiches on English muffins.

TIP: To cook the lentils, in a medium saucepan with a lid, bring 3 cups of water to a boil. Rinse 1½ cups of lentils in a colander or bowl. Add the lentils to the boiling water, reduce the heat, cover the pan, and simmer the lentils for 25 to 30 minutes until they are tender to the bite. Drain any remaining liquid. This may produce more than 2 cups of lentils, so measure them before mixing them into the loaf. Soaking the lentils overnight cuts the cooking time by about half, so if you have soaked them, check for doneness after 10 or 15 minutes.

Nutritional Information per serving:

    Calories 230
    Total Fat 9g, 14%
    Saturated Fat 5g, 25%
    Cholesterol 50mg, 17%
    Sodium 620mg, 26%
    Total Carbohydrate 25g, 8%
    Dietary Fiber 5g, 20%
    Protein 14g
    Sugar 4g



   Meatless & Vegetarian pg 3    ·    Vegetable Pie    ·    Wild Rice with Spinach    ·    SQUASH RECIPES >>>>>    ·    Sweet Potato Curry    ·    Sweet Potato Shepherd's Pie    ·    Sweet Potatoes & Chickpeas    ·    Taro Root & Chili Cakes    ·    Tempeh Cacciatore    ·    Tempeh Sauerbraten    ·    Three Grain Pilaf    ·    TOFU RECIPES >>>>>>>    ·    Tomato, One Dank Tomato Pie    ·    Tomato, Stuffed Cooked    ·    Tomatoes, Spinach Stuffed    ·    Tomato, Squash Onion Casserole    ·    Tomato (Sun Dried) Casserole    ·    Tortilla, Spanish    ·    Vegan Vegetable Stock    ·    Veggie Burgers    ·    Veggie and Bean Burgers    ·    Veggie Burgers, Black Bean    ·    Veggie Burger, Homemade    ·    Vegetable Burger    ·    Veg Burger, Live Gardenburgers    ·    Vegetable Chili    ·    Vegetable Cornmeal Crepes    ·    Vegetable Curry    ·    Vegetable Curry with Couscous    ·    Vegetable Lasagna    ·    Vegetable Paella    ·    Vegetarian Peking Duck    ·    Vegetable Stew    ·    Vegetarian Meatloaf    ·    Vegetarian, Rice House Meatloaf    ·    Vegetarian Paella    ·    Vegetarian Stir Fry with Edamame    ·    Vegetarian Spaghetti Sauce    ·    Winter Vegetable Stew    ·    Winter Vegetable Pot Pie   

  Home   ·   About Us & Contact   ·   Recipe Index   ·   Kitchen Tips   ·   Cooking Contests   ·   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2015 James T. Ehler and unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.





Popular Pages

Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.