Savory Lentil Loaf
90 mins (prep 30, cooking 60)
15 ingredients
1 servings
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.

Categories:  taste~mood , <-4-hours , savory , time-to-make ,
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Serving Size (1828.0 g)
Servings 1
Amount per Serving
Calories 4950.37 Calories from Fat 1837.62
% Daily Value *
Total Fat 204.18g 314.12%
Saturated Fat 108.12g 540.61%
Trans Fat 0.0g %
Cholesterol 501.4mg 167.13%
Sodium 10433.75mg 434.74%
Total Carbohydrate 559.67g 186.56%
Dietary Fiber 74.18 g 296.72%
Sugars 127.03 g %
Protein 219.45g 438.89%
Vitamin A 5446.32IU% Vitamin C 15.17mg%
Calcium 4063.58mg% Iron 36.39mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
large, stalk celery, gluten free, ground sage, ground thyme, ground mustard