Lentil meatloaf is a delicious vegetarian main course that you can cook either in the oven, as I did in the video you see below, or also in a pan as I often do. I’ll leave you all the steps and cooking time. The lentil meatloaf remains crispy on the outside and soft inside, very tasty and flavorful, and the celery and carrot cubes stay crunchy and tasty. The vegetarian meatloaf is a great idea for getting your children to eat lentils if they don’t like them very much. You can serve it not only with a simple salad but also with mashed potatoes or potatoes, and you’ll see that your children will eat it very willingly. You can use either dried lentils by boiling them first, or if you’re in a hurry, you can also use already cooked lentils, which are easily available in cans. Now let’s see how to make lentil meatloaf, and if you try it, let me know. Barbara

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Difficulty: Very Easy
Cost: Economical
Rest time: 30 Minutes
Preparation time: 20 Minutes
Portions: 6
Cooking methods: Oven, Stove
Cuisine: Italian
Seasonality: All Seasons

Ingredients for preparing Lentil Meatloaf

9 oz cooked lentils
2 carrots
1 stalk celery
to taste garlic powder
to taste chili powder
to taste salt
to taste pepper
to taste extra virgin olive oil
3 tbsps flour
1 clove garlic
sprigs rosemary
leaves sage
to taste breadcrumbs

How to prepare Lentil Meatloaf in the oven or in a pan

Let’s start preparing the lentil meatloaf. Cook the lentils in plenty of water; the time varies depending on the type and size of the lentils, so follow the times indicated on the package. Clean the vegetables, boil one carrot, and finely chop the celery stalk.
and the second carrot.
When the carrot is cooked, remove it from the water and mash it well with a fork.
When the lentils are cooked, drain them, place them in a bowl, add the boiled and mashed carrot,
adjust the salt
and pepper,
add the chopped celery and carrot,
some garlic powder and also some chili powder.
Mix everything and add the flour, mix
and add some extra virgin olive oil, mix until all the ingredients are well incorporated; it should be firm, and if necessary, add another tablespoon of flour.
Transfer the mixture onto a sheet of parchment paper and with your hands, compact and shape it roughly,
wrap the meatloaf with the parchment paper like a candy, and tighten well to compact it properly.
Place the lentil meatloaf in the refrigerator for 30 minutes.
Take the meatloaf out of the refrigerator, place it in the baking dish, keeping the parchment paper underneath, add some extra virgin olive oil on top,
salt,
add the cut-in-half garlic clove, sage leaves, and rosemary sprigs,
sprinkle the surface with breadcrumbs, bake in a preheated static oven at 350°F for 20 minutes.
Remove the lentil meatloaf from the oven, let it cool to make slicing easier, and serve the lentil meatloaf. If necessary, return the slices to the oven for a few minutes.
After preparing the meatloaf and letting it rest in the refrigerator for 30 minutes, take it out. Put some extra virgin olive oil, rosemary sprigs, sage, and garlic clove in a pan, heat and flavor for a few minutes, then add the meatloaf, browning it well on all sides. When it’s well browned, cover with a lid and lower the heat, continue cooking for another 15 minutes. When the Lentil Meatloaf in a pan is cooked, remove it from the heat and let it cool to make slicing easier.