A light yet nutritious, economical, and flavorful main course, the lentil meatloaf is a completely vegetable dish, very easy to prepare and very soft. Just a few ingredients are enough to prepare it, and accompanied by a side dish and a good slice of bread, it brings a perfect lunch or dinner to the table. With the chickpea curry it becomes one of my favorite dishes. Let’s get to work and prepare the lentil meatloaf together.
OTHER DISHES WITH LENTILS
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Boiling, Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Lentil Meatloaf
- 10.5 oz cooked lentils
- 1.3 lbs potatoes
- 3 tbsps breadcrumbs
- 1 onion
- to taste salt and pepper
- to taste parsley and extra virgin olive oil
Tools
This post contains affiliate links
- Pressure Cookers
Steps for Preparing Lentil Meatloaf
First, rinse the lentils under running water and remove impurities. Drain them well. Peel the potatoes, cut them into chunks after washing, and cook them until soft.
Roughly chop an onion.
In a bowl, place the boiled potatoes, lentils, onion, salt, and pepper. Work the mixture adding enough breadcrumbs to make the mixture firm.
On a sheet of parchment paper, shape the mixture into a loaf. Wrap it with the paper and bake in the oven at 356°F for 30 minutes. Take it out, let it cool slightly, and serve with chopped parsley and a drizzle of raw olive oil.
Storage
The meatloaf can be stored in the fridge for two or three days.
