Hearty lentil loaf

    1 hour 30 min

    A wholesome vegetarian meal that combines simple, healthy ingredients to make a savoury dish that everyone will love! Serve with garlic mash and onion gravy for a comforting meal.

    63 people made this

    Serves: 6 

    • 275g (10 oz) green lentils
    • 1 medium onion, quartered
    • 2 carrots, quartered
    • 1 red pepper, quartered
    • 4 tablespoons wheatgerm
    • 100g (4 oz) cooked brown rice
    • 75g (3 oz) breadcrumbs
    • 4 tablespoons crushed flax seed
    • 175ml (6 fl oz) egg whites
    • 175g (6 oz) passata
    • 1 tablespoon olive oil
    • 2 teaspoons dried thyme
    • pinch cayenne pepper, or to taste
    • salt to taste

    Prep:45min  ›  Cook:45min  ›  Ready in:1hr30min 

    1. Measure the lentils into a saucepan and fill with enough water to cover them by 2 to 3cm. Bring to the boil and cook until tender, about 45 minutes. Check occasionally and add more water if needed. Drain and set aside to cool.
    2. Preheat the oven to 190 C / Gas mark 5. Grease a 23x12cm (9x5 in) loaf tin.
    3. In the bowl of a food processor, combine the onion, carrot, red pepper and wheatgerm. Pulse until finely chopped. Transfer to a bowl. Put the lentils into the food processor and process into a paste. Spoon the lentils into the bowl with the vegetables and mix in the rice, breadcrumbs, flax seed, egg whites, passata and olive oil. Season with thyme, cayenne pepper and salt. Spoon the mixture into the prepared loaf tin.
    4. Bake for 45 minutes in the preheated oven, until heated through and browned on the top. Cool slightly before slicing and serving.

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    Reviews & ratings
    Average global rating:

    Reviews in English (49)


    My husband and I "mmmm'd" our way through each bite. YUM! I made a few changes because of what I had on hand: oat flour instead of flax meal, wheat bran instead of germ. I also used veg. broth when cooking lentils and added 1 Tbsp. vegetarian Worcestershire to the lentils while they were in the food processor. Put mix of tomato paste and ketchup on top, covered with foil and baked for 45 mins, uncovered for 10 and it was great! (Not too dry, not too mushy.) This was my first time making vegetarian meatloaf and it was the best my husband and I have ever had. Thanks for the recipe!  -  30 Jul 2007  (Review from Allrecipes US | Canada)


    I cooked this recipe according to the directions and it came out fine, not too mushy or dry. I followed suggestions from the previous reviewers and topped it with tomato paste and ketchup. This recipe was pretty good, but I didn't like the thyme. The thyme flavour really overwhelmed the whole recipe. I think this one might be better if it went in a more Indian direction, using cumin and coriander instead of the thyme. I'll definitely alter the spices if I make it again, but I did like the lentil/flax/wheat germ/veggie aspects of the dish.  -  15 Sep 2007  (Review from Allrecipes US | Canada)


    my meat-a-tarian husband LOVED this! but i had to cook it twice as long for it to 'set'. next time i plan to add a little tomato paste to the top, cover with foil, and cook appx 2 hours. delish!  -  29 Jul 2007  (Review from Allrecipes US | Canada)