“This lacto-ovo vegetarian recipe is one of the ones I've been making longest. It comes from a recipe card collection you would subscribe to buy one packet at a time, dated 1984 (My Great Recipes card packet 20 card 15). Even after lapsing from vegetarianism, it has remained a favorite and is just as tasty, just as filling as meat-based meatloaf. I find the recipe as given a bit dry without glaze, and have added a brown sugar-ketchup glaze, the same one used on the my family's meatloaf when I was a child. No one was thrilled with the hard-cooked eggs in the original so those have been omitted. Torn/cube bread works when I have a failed gluten-free bread baking experiment, but I discovered that half a tube of prepared polenta makes a very creamy stretcher when bread isn't available.”
1hr 30mins
1 loaf

Ingredients Nutrition


  1. Pick over the lentils while dry to remove debris or shriveled lentils, and rinse in a strainer. Pour into large saucepan, cover with water and bring to a boil for 2 to 3 minutes. Reduce heat and simmer until tender. Depending on the variety and age, cooking time may take anywhere from 10 minutes to 1 hour.
  2. Preheat oven to 350. In a skillet, saute the onion, celery and garlic in oil, adding garlic at the last minute.
  3. In a large mixing bowl, mix the cooked lentils, sauteed vegetables, polenta or bread crumbs, cheese, egg, and spices. Place the mixture in a greased loaf pan.
  4. Spread top with glaze. Bake for 1 hour at 350. Cool for 5 minutes before slicing or inverting.

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