vegetarian meatloaf recipe with lentils image
Loren13
Answer
You could try a veggie loaf...
Veggie Loafs
http://www.ellenskitchen.com/recipebox/meatloaf2.html (neatloaf)
http://www.fatfreevegan.com/holiday/holiday-lentil.shtml (holiday lentil loaf)
http://www.boutell.com/vegetarian/nut-roast.html (PETA holiday cashew loaf with gravy)
http://www.johnrussell.name/recipes/thanksgi.htm (holiday lentil loaf with parsley gravy)
http://vegbox-recipes.co.uk/recipes/nut-recipe-1.php (classic nut loaf)
http://www.vegparadise.com/otherbirds411.html (noasted nurkey, from nuts)
http://homecooking.about.com/library/archive/blnuts7.htm (cashew mushroom nutroast)
http://www.fatfreevegan.com/beans2/1254.shtml (adobo bean loaf)
http://www.fatfreevegan.com/Meat_subs/lentil.shtml (lentil rice loaf)
http://www.vegan-food.net/category/nut/ (several nutloaf recipes)
http://www.boutell.com/vegetarian/gravy.html (vegan gravy)
http://www.boutell.com/vegetarian/stock.html (vegan soup stock for vegan gravy)
http://www.vegparadise.com/news18.html (northern bean and veggie loaf)
http://www.angelfire.com/oh4/YSEARC/lentiltomatoloaf.html (lentil tomato loaf )
http://www.veganrepresent.com/forums/archive/index.php?t-4924.html (thread about above lentil tomato loaf)
You could try a veggie loaf...
Veggie Loafs
http://www.ellenskitchen.com/recipebox/meatloaf2.html (neatloaf)
http://www.fatfreevegan.com/holiday/holiday-lentil.shtml (holiday lentil loaf)
http://www.boutell.com/vegetarian/nut-roast.html (PETA holiday cashew loaf with gravy)
http://www.johnrussell.name/recipes/thanksgi.htm (holiday lentil loaf with parsley gravy)
http://vegbox-recipes.co.uk/recipes/nut-recipe-1.php (classic nut loaf)
http://www.vegparadise.com/otherbirds411.html (noasted nurkey, from nuts)
http://homecooking.about.com/library/archive/blnuts7.htm (cashew mushroom nutroast)
http://www.fatfreevegan.com/beans2/1254.shtml (adobo bean loaf)
http://www.fatfreevegan.com/Meat_subs/lentil.shtml (lentil rice loaf)
http://www.vegan-food.net/category/nut/ (several nutloaf recipes)
http://www.boutell.com/vegetarian/gravy.html (vegan gravy)
http://www.boutell.com/vegetarian/stock.html (vegan soup stock for vegan gravy)
http://www.vegparadise.com/news18.html (northern bean and veggie loaf)
http://www.angelfire.com/oh4/YSEARC/lentiltomatoloaf.html (lentil tomato loaf )
http://www.veganrepresent.com/forums/archive/index.php?t-4924.html (thread about above lentil tomato loaf)
People who have made meatloaf, need your help?
Neccosan
http://www.food.com/recipe/really-good-vegetarian-meatloaf-really-33921
I made a vegetarian meatloaf, but before I became vegetarian, I never really had meatloaf. Much less I don't know what it supposed to taste like. I followed the recipe and the top of the loaf was done but the inside was somewhat mushy. It's good though, but I'm not sure if this is what supposed to happen? Do I need to put it in the oven longer? I'm not sure. Thanks!
Answer
Being that the main ingredient is boiled/mashed lentils, that is probably what is giving your meatloaf a mushy consistency. You might want to look at some non-vegetarian recipes and get an idea for how they are made with meat. Generally, they also have an extender in them (like breadcrumbs) which may help your texture issue. Other items to use as "filling" could be cooked rice, crumbled corn bread or crumbled whole wheat bread. Depending on what kind of bread you use, like a pumpernickel or rye, additional flavor may be imparted to the final product.
Additional cooking may also help the mushiness factor but in this case, I think it's the general nature of the ingredients that's making it mushy. Once baked, try letting it cool, slice it into 3/4" slices and fry it in a frying pan with a little oil (kind of like a hamburger patty) and use it for meatloaf sandwiches. The frying may help form a crunchy (or at least toothsome) layer of crispiness.
Being that the main ingredient is boiled/mashed lentils, that is probably what is giving your meatloaf a mushy consistency. You might want to look at some non-vegetarian recipes and get an idea for how they are made with meat. Generally, they also have an extender in them (like breadcrumbs) which may help your texture issue. Other items to use as "filling" could be cooked rice, crumbled corn bread or crumbled whole wheat bread. Depending on what kind of bread you use, like a pumpernickel or rye, additional flavor may be imparted to the final product.
Additional cooking may also help the mushiness factor but in this case, I think it's the general nature of the ingredients that's making it mushy. Once baked, try letting it cool, slice it into 3/4" slices and fry it in a frying pan with a little oil (kind of like a hamburger patty) and use it for meatloaf sandwiches. The frying may help form a crunchy (or at least toothsome) layer of crispiness.
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