Red Lentil Loaf
The following recipe was developed by Heinen’s Chief Dietitian, Melanie Jatsek, RD,LD. Photography was provided by Christina Musgrave of Tasting with Tina.
When thinking of recipes that feature lentils, soups and chilis often come to mind, but with so much nutrition packed into this little legume, it’s worth exploring all of the flavorful ways they can be incorporated into your daily diet.
Available in a rainbow of different colors including brown, green, yellow, black and red, lentils are easy to prepare and a cost-effective source of dietary fiber and protein. If you’re looking for a food to help stabilize your blood sugar and keep you feeling full, they are a life-saver!
Because of their high protein content, lentils are a great substitute for traditional proteins like beef and pork, both of which are commonly featured in classic meatloaf recipes.
This plant-based spin on meatloaf calls for red lentils, lots of flavorful spices and only 10 minutes of hands-on prep, making it an easy way to eat well on busy weeknights. The texture of the finished loaf is shockingly similar to its meaty counterpart – your family may not even notice the difference.
What’s meatloaf without mashed potatoes? If you’re looking for a simple side that doesn’t counteract the nutrition of this lentil loaf, try a low-carb, minimal-ingredient homemade mashed cauliflower. It’s just as luscious and buttery as the original.
Why You’ll Love This Recipe:
- It’s so easy to prep – all you need to do is combine the ingredients in a bowl, mix and bake!
- It’s inexpensive! Lentils are shelf stable and one serving costs about 32 cents, so one bag can last you quite a while depending on how often you use them.
Red Lentil Loaf
Servings: 10
Ingredients
For the Red Lentil Loaf
- 2 cups Bob’s Red Mill red lentils, cooked (about 1 cup dry)
- 1 cup Heinen’s oats, dry
- 1/4 cup Bragg nutritional yeast
- 1/4 cup Heinen’s tomato puree
- 1 large Heinen’s pasture raised egg, whisked
- 1/4 cup ground flax seed
- 1 Tbsp. Heinen’s organic smoked paprika
- 1 Tbsp. Heinen’s organic onion powder
- 1 Tbsp. Heinen’s organic garlic powder
- 1 tsp. Heinen’s organic cayenne pepper (omit if you don't like spicy!)
- 1 tsp. Heinen’s organic cumin
- 1/4 tsp. sea salt
- 6 oz. Heinen’s vegetable stock
For the Mashed Cauliflower
- 1 package Heinen’s frozen riced cauliflower
- 3 Tbsp. grass-fed butter
- 2 Tbsp. whole milk
- 1/2 tsp. salt
- 1/4 tsp. black pepper
Instructions
For the Red Lentil Loaf
- Preheat the oven to 400°F.
- Add all of the lentil loaf ingredients, except for vegetable stock, into a bowl. Mix until well-combined.
- Add the vegetable stock and stir thoroughly.
- Spoon the mixture into a loaf pan and place in the oven for 35-40 minutes, or until firm and slightly browned.
- Cool slightly, flip the pan over onto a cutting board to release the loaf.
- Cut into slices and serve.
For the Mashed Cauliflower
- Microwave the riced cauliflower according to package directions.
- Transfer to a food processor and pulse.
- Add the butter, milk, salt and pepper to the food processor. Pulse until combined.
- Serve with the sliced lentil loaf.
