Meatless "Meatloaf"

Sign up to save this recipe to your profile Sign Up Now ›
Serves 3-5 people Easy
Total: Active:
0 Ratings 

Ingredients (22)

  • 1/3 cup fresh basil, chopped
  • 1 1/2 tsp black pepper
  • 2 1/2 cups (vegetable) broth
  • 3 tbsp butter/margarine
  • 1/2 cup (shredded) carrots
  • 1 cup shredded cheese of choice (provologne, mozzarella)
  • 3/4 cup (sweet) corn
  • 2 eggs--a good substitute is to mix a flax seed mix with boiling hot water until it gets an "egg-white" consistency
  • 2-3 tbsp EVOO
  • 2-3 cloves garlic
  • 3/4-1 cup lentils
  • 1 1/2 cups (soy/rice) milk
  • 1/2 cup minced (red) onion
  • 1/4 cup parmesan (used as a topping)
  • 1 cup (white/brown) rice--brown rice provides a better texture, consistency than white rice
  • 1/2 (sea/coarse) salt
  • 1-2 diced scallions
  • 1/2 cup soy meat substitute (I've usually use a Tofurkey sausage variety)
  • 3-4 cups spinach
  • 1 1/2 cups diced (cherry) tomato
  • 3/4 cup white beans
  • I also buy a "yogurt cheese" from Trader Joe's that's a really good cheese substitute
Try Amazon Fresh

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Meatless "Meatloaf"

For twenty-four years I was a raging carnivore-until I decided to train for the marathon. I decided to give vegetarianism (or pesco-vegetarianism, rather) a try.

I also have a hoard of food allergies AND I’m lactose intolerant. So I’m always looking for good dairy alternatives and whatever-it-is-I-am-allergic-to substitutes. That is how the meatless meatloaf was born.

Oh and by the way, I am now twenty-five and very much a proud omnivore.

R.I.P. to the Veg Life (October 2009-March 2010).


  1. 1Preheat oven to 350F.
  2. 2Soak and prepare lentils, mix with white beans and cool.
  3. 3Add broth to saucepan and bring to a boil.
  4. 4Add rice and wait for it to boil once more. Slightly cover the pan, letting it simmer for approximately 10 minutes.
  5. 5Slowly stir in carrots, celery, lentils/white beans), onions and meat substitute.
  6. 6Cover pan and set for 20-30 minutes or until rice, lentils are tender and all the liquid has been absorbed.
  7. 7Lightly toss mixture, add spinach then cover once more for another 5-7 minutes.
  8. 8Add basil, eggs, tomatoes, scallions, garlic and EVOO.
  9. 9Butter a baking pan and transfer contents from saucepan to the baking pan.
  10. 10Top with parmesan cheese, tomatoes, salt and pepper, and a dollop of butter.
  11. 11Bake until topping melts and starts to brown (approximately 30 minutes).
  12. 12Cool for 15-20 minutes.
  13. 13You may also serve with a sauce: blend basil, tomatoes, scallions, garlic and 2-3 tbsp of EVOO. Add as much salt and pepper to the puree to your liking.
Load Comments

Recommended from Chowhound

The Ultimate 'Farewell Summer, Hello Fall' Food Guide
Recipe Round-Ups

The Ultimate 'Farewell Summer, Hello Fall' Food Guide

by Chowhound Editors | Early fall recipes can overlap a lot with late summer dishes; it's a transitional time period, and...

Ring in Fall with a Bowl of Creamy, Bacon-Studded Butter Beans
Food News

Ring in Fall with a Bowl of Creamy, Bacon-Studded Butter Beans

by Amy Schulman | Plucking a cookbook off the shelf is easy. But pulling one that’s guaranteed to bear a recipe that...

11 German Recipes for an Oktoberfest Feast
Recipe Round-Ups

11 German Recipes for an Oktoberfest Feast

by Miki Kawasaki | The best German recipes are perfect for fall, and especially for Oktoberfest (and yes, they all pair...