{"id":190873,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-16T00:58:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/lentil-loaf\/"},"modified":"2025-06-12T08:00:45","modified_gmt":"2025-06-12T13:00:45","slug":"lentil-loaf","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/lentil-loaf\/","title":{"rendered":"Lentil Loaf"},"content":{"rendered":"<p>Looking to reduce or eliminate meat from your diet? That doesn&#8217;t mean you have to give up your fave comfort foods like meat loaf. In this wholesome, hearty recipe, a mix of legumes and colorful vegetables makes for a filling lentil loaf that&#8217;s completely meat free.<\/p>\n<p>This vegetarian meat loaf, loaded with sauteed vegetables and aromatics, calls upon brown lentils to replace ground meat. Eggs and cheese bind everything together, just like in many classic <a href=\"https:\/\/www.tasteofhome.com\/collection\/ways-to-make-meat-loaf\/\" data-name=\"www.tasteofhome.com\/collection\/ways-to-make-meat-loaf\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">meat loaf recipes<\/a>. If you want to make this loaf totally vegan, you can replace those binders using the adjustments in the Tips section below.<\/p>\n<h2>Lentil Loaf Ingredients<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2153943\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/06\/Lentil-Loaf_FT23_18015_EC_110723_1.jpg?fit=700%2C1024\" alt=\"Lentil Loaf Ft23 18015 Ec 110723 1\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">ELLIE CROWLEY FOR TASTE OF HOME<\/span><\/span><\/p>\n<ul>\n<li><strong>Brown lentils:<\/strong> Brown lentils hold some texture and shape when cooked, making them ideal for a vegetarian meat loaf. Green lentils are a good substitute, but don&#8217;t use red lentils. They cook down far too soft and creamy.<\/li>\n<li><strong>Sauteed vegetables:<\/strong> We saute a beautiful array of fresh vegetables before adding them to the loaf mixture. This cooks out their moisture first so that they don&#8217;t make the loaf watery when it bakes.<\/li>\n<li><strong>Precooked brown rice:<\/strong> Rice helps bind this dish together, and brown rice has a more substantial tooth and texture than white rice\u2014perfect for adding meatiness to the loaf. Day-old rice is best because it will have dried out a little, but freshly cooked rice is OK too, as long as you let it cool before using.<\/li>\n<li><strong>Aromatic herbs:<\/strong> Fresh basil and parsley add color and freshness to the loaf while lending a sweet-grassy flavor and aroma.<\/li>\n<li><strong>Mozzarella cheese:<\/strong> We use shredded part-skim mozzarella in this recipe. It acts as a binder for all the ingredients, but perhaps more importantly, it tastes simply delicious with the tomato glaze and Italian herbs.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Cook the lentils<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Lentil-Loaf_FT23_18015_EC_110723_2-SS-Edit.jpg?fit=700%2C467&#038;resize=700%2C467\" alt=\"Lentil Loaf Ft23 18015 Ec 110723 2 Ss Edit\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><\/p>\n<p>In a small saucepan, combine the lentils and broth. Bring them to a boil. Reduce the heat, and simmer, covered, for about 30 minutes, until tender but not mushy. Remove from heat.<\/p>\n<h3>Step 2: Prepare the loaf pan<\/h3>\n<p>Preheat the oven to 350\u00b0F. Line a 9&#215;5-inch loaf pan with parchment, letting the edges extend up the long sides of the pan. Lightly coat the paper with cooking spray.<\/p>\n<h3>Step 3: Cook the vegetables<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Lentil-Loaf_FT23_18015_EC_110723_3-SS-Edit.jpg?fit=700%2C467&#038;resize=700%2C467\" alt=\"Lentil Loaf Ft23 18015 Ec 110723 3 Ss Edit\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><\/p>\n<p>In a large skillet, heat the oil over medium heat. Add the carrots, onion and mushrooms, and saute for about 10 minutes, until tender. Stir in the basil and parsley. Transfer the vegetables to a large bowl, and let them cool slightly.<\/p>\n<h3>Step 4: Assemble the lentil loaf<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Lentil-Loaf_FT23_18015_EC_110723_4-SS-Edit.jpg?fit=700%2C467&#038;resize=700%2C467\" alt=\"Lentil Loaf Ft23 18015 Ec 110723 4\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><\/p>\n<p>Add the rice, lentils, cheese, egg and egg white to the vegetables; mix well. Stir in the salt, garlic powder and pepper.<\/p>\n<h3>Step 5: Bake the lentil loaf<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Lentil-Loaf_FT23_18015_EC_110723_5-SS-Edit.jpg?fit=700%2C467&#038;resize=700%2C467\" alt=\"Lentil Loaf Ft23 18015 Ec 110723 5 Ss Edit\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><\/p>\n<p>Transfer the mixture to the prepared loaf pan, spreading it evenly and gently packing it into the pan. In a small bowl, stir together the tomato paste and water. Spread over the loaf.<\/p>\n<p>Bake for 45 to 50 minutes, until a thermometer inserted into the center of the loaf reads 160\u00b0. Remove the pan from the oven, and let stand for 10 minutes. Lift the loaf from the pan using the parchment overhang. Slice and serve.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Lentil-Loaf_FT23_18015_EC_110723_6-SS-Edit.jpg?fit=700%2C467&#038;resize=700%2C467\" alt=\"Lentil Loaf Ft23 18015 Ec 110723 6 Ss Edit\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><\/p>\n<h2>Recipe Variations<\/h2>\n<ul>\n<li><strong>Make it a pepper lentil loaf:<\/strong> Replace the carrot with the same volume of sweet bell pepper. If you like a little heat, add a minced jalapeno or another spicy chile.<\/li>\n<li><strong>Add spice:<\/strong> Add oregano and a little ground fennel seed to the loaf batter for a more Italian flavor. Or swap in chili powder, ground cumin, oregano and cayenne pepper for a Mexican twist, garnishing with fresh cilantro before serving. For smoky spice, add smoked paprika and smoked salt or smoked cheese (or both).<\/li>\n<li><strong>Keep the sauce on the side:<\/strong> Instead of the tomato glaze, serve this lentil loaf with a side of vegetarian or vegan gravy or a cooling sauce like <a href=\"https:\/\/www.tasteofhome.com\/recipes\/cucumber-sauce\/\" data-name=\"www.tasteofhome.com\/recipes\/cucumber-sauce\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">tzatziki<\/a>. You could also replace the tomato glaze with salsa for a Mexican-spiced dish, or barbecue sauce for as smoky loaf, or simply hot sauce for a little heat.<\/li>\n<\/ul>\n<h2>How to Store Lentil Loaf<\/h2>\n<p>You can assemble the lentil loaf ahead of time, and store it in the loaf pan, covered but unbaked, for a couple of days in the refrigerator. Cooked leftovers of the loaf can be stored in an airtight container in the refrigerator for up to five days. Reheat refrigerated slices in a toaster or full-size oven or in a dry skillet.<\/p>\n<h2>How to Freeze Lentil Loaf<\/h2>\n<p>The cooked loaf can also be frozen. Let it cool completely, then wrap it airtight, and store in the freezer for three months (it&#8217;s best to leave off the glaze). Thaw the frozen loaf overnight in the refrigerator, then reheat it in a 350\u00b0 oven until heated through to 165\u00b0.<\/p>\n<p>To freeze individual slices, freeze the cooled slices for a couple of hours on a baking sheet, then seal them in an airtight container or freezer-safe resealable plastic bag. Store in the freezer up to three months. Reheat frozen slices in a toaster or full-size oven or in a dry skillet.<\/p>\n<h2>Vegetarian Meat Loaf Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Lentil-Loaf_FT23_18015_EC_110723_8-SS-Edit.jpg?fit=700%2C467&#038;resize=700%2C467\" alt=\"Lentil Loaf Ft23 18015 Ec 110723 8 Ss Edit\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><\/p>\n<h3>Can you make this lentil loaf vegan?<\/h3>\n<p>For a vegan variation, replace the whole egg and egg white with 2 tablespoons <a href=\"https:\/\/www.tasteofhome.com\/article\/how-do-chia-seeds-taste\/\" data-name=\"www.tasteofhome.com\/article\/how-do-chia-seeds-taste\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">chia seeds<\/a> or flax meal (ground flax seeds). There&#8217;s no need to add water for a liquid-based <a href=\"https:\/\/www.tasteofhome.com\/article\/using-egg-substitute\/\" data-name=\"www.tasteofhome.com\/article\/using-egg-substitute\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">egg substitute<\/a>; the other ingredients in the loaf already provide enough moisture.<\/p>\n<p>Nuts make an ideal cheese substitute because they add fat and structure to the lentil loaf. Replace the mozzarella with a cup of finely chopped walnuts or pecans. Or use lightly ground sunflower or pumpkin seeds if a nut allergy is a concern. Oil-free vegans can saute the vegetables in a little broth or water.<\/p>\n<h3>How can you avoid making a mushy lentil loaf?<\/h3>\n<p>Removing moisture from the ingredients before you make the loaf batter will help prevent mushiness. Overcooked lentils can make the final dish soggy, so keep the heat low when you cook them, and check the firmness often. Also, you can use a potato masher to lightly crush half of the cooked lentils. Too much mashing will make them pasty, but a little helps release some moisture while keeping the loaf from falling apart.<\/p>\n<p>After you cook the loaf and remove it from the pan, let it cool on a wire rack at least until it stops steaming, or until it completely firms up, before you cut into it. This will let the loaf settle and firm up before you slice it.<\/p>\n<h3>What do you serve with lentil loaf?<\/h3>\n<p>This vegetarian meat loaf is as hearty as traditional meat loaf, so green sides make sense. Consider a tossed salad or cooked asparagus, green beans or broccoli. For a heartier side, try slices of roasted or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/easy-grilled-squash\/\" data-name=\"www.tasteofhome.com\/recipes\/easy-grilled-squash\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">grilled squash<\/a> or sweet potato. A meat-free mushroom gravy alongside <a href=\"https:\/\/www.tasteofhome.com\/recipes\/mashed-cauliflower-with-parmesan\/\" data-name=\"www.tasteofhome.com\/recipes\/mashed-cauliflower-with-parmesan\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">vegetarian mashed cauliflower<\/a> or <a href=\"https:\/\/www.tasteofhome.com\/article\/vegan-mashed-potatoes\/\" data-name=\"www.tasteofhome.com\/article\/vegan-mashed-potatoes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">vegan mashed potatoes<\/a> can put a traditional spin on a meat-free meal. Serve leftover loaf slices in a vegetarian <a href=\"https:\/\/www.tasteofhome.com\/recipes\/italian-meat-loaf-sandwiches\/\" data-name=\"www.tasteofhome.com\/recipes\/italian-meat-loaf-sandwiches\/\" data-module=\"content engagement\" data-position=\"embedded links\">meat loaf sandwich<\/a>.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>You will never miss the meat in this vegetarian lentil loaf. Sauteed vegetables, savory lentils and mushrooms, and melty mozzarella make for one seriously satisfying loaf.<\/p>\n","protected":false},"author":7801,"featured_media":1932483,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304162,306879,307584,307648,306910,304358,304328,304292,305487,304338,307033,304390,303966,304988,304368,303887,306848,306898,304297,304268,306284,306960,307688,307698,324623,307579,307559,304243,304388,304150,303883,307614,305031,304403],"categories-v2":[308500,309439,309854,310568,310632,309906,308988,308984,308481,308305,310796,308992,310079,308761,308495,308935,308745,308478,309603,309876,308308,259483,312139,309959,310663,310669,309177,310563,310541,309586,308752,309434,308476,310591,308975,308812],"coauthors":[342010],"recommended_recipes":[{"post_title":"Ham Loaf","post_link":"\/recipes\/ham-loaf\/","post_image":"\/wp-content\/uploads\/2018\/01\/Ham-Loaf_EXPS_FT22_4076_F_0324_1.jpg"},{"post_title":"Vegetable Lentil Soup","post_link":"\/recipes\/vegetable-lentil-soup\/","post_image":"\/wp-content\/uploads\/2024\/10\/EXPS_TOHD24_32216_JuliaHartbeck.jpg"},{"post_title":"Lentil White Bean Pilaf","post_link":"\/recipes\/lentil-white-bean-pilaf\/","post_image":"\/wp-content\/uploads\/2018\/01\/Lentil-White-Bean-Pilaf_EXPS_DOBZ21_70964_E08_19_4b.jpg"},{"post_title":"Venison Meat Loaf","post_link":"\/recipes\/venison-meat-loaf\/","post_image":"\/wp-content\/uploads\/2018\/01\/Venison-Meat-Loaf_EXPS_RDPDC23_2087_P3_MD_09_19_3b.jpg"},{"post_title":"Lentil Stew","post_link":"\/recipes\/spinach-lentil-stew\/","post_image":"\/wp-content\/uploads\/2025\/03\/EXPS_TOHD24_21243_JoeCrimmings_5.jpg"},{"post_title":"What Are Lentils and How Do You Cook Them?","post_link":"\/article\/what-are-lentils-and-how-to-use-them\/","post_image":"\/wp-content\/uploads\/2023\/12\/Red-green-and-brown-lentils-in-wooden-spoons-and-on-a-white-marble-kitchen-counter-GettyImages-1488607584_KSedit_FT.jpg"},{"post_title":"Breakfast Loaf","post_link":"\/recipes\/breakfast-loaf\/","post_image":"\/wp-content\/uploads\/2017\/09\/Breakfast-Loaf_EXPS_SDDJ18_22084_D08_04_1b.jpg"},{"post_title":"Vegetable Meat Loaf","post_link":"\/recipes\/vegetable-meat-loaf\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps774_CFT163900B01_20_1b.jpg"},{"post_title":"Easy Lentil Soup","post_link":"\/recipes\/lentil-soup\/","post_image":"\/wp-content\/uploads\/2024\/10\/Easy-Lentil-Soup_EXPS_TOHVP24_277471_MR_10_15_1.jpg"},{"post_title":"Lentil Burritos","post_link":"\/recipes\/lentil-burritos\/","post_image":"\/wp-content\/uploads\/2018\/01\/Lentil-Burritos_EXPS_SDFM18_10042_C10_04_2b.jpg"},{"post_title":"Lentil Spinach Soup","post_link":"\/recipes\/lentil-spinach-soup\/","post_image":"\/wp-content\/uploads\/2017\/09\/Lentil-Spinach-Soup_exps19021_THAT2453289D10_28_3bC_RMS.jpg"},{"post_title":"Kale Lentil Salad","post_link":"\/recipes\/lentil-salad\/","post_image":"\/wp-content\/uploads\/2024\/10\/Lentil-Salad_EXPS_TOHD24_278003_SoniaBozzo_2.jpg"},{"post_title":"Lentil Bread","post_link":"\/recipes\/lentil-bread\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Lentil Meatballs","post_link":"\/recipes\/lentil-meatballs\/","post_image":"\/wp-content\/uploads\/2024\/10\/EXPS_TOHD24_273265_SarahTramonte_9.jpg"},{"post_title":"Lentil Burger","post_link":"\/recipes\/perfect-lentil-burgers\/","post_image":"\/wp-content\/uploads\/2024\/10\/EXPS_TOHD24_277042_SheriSilver_6.jpg"},{"post_title":"Lentil Tabbouleh","post_link":"\/recipes\/lentil-tabbouleh\/","post_image":"\/wp-content\/uploads\/2025\/02\/Lentil-Tabbouleh_EXPS_TOH24_278002_RuthieDarling_8.jpg"},{"post_title":"Stuffed Spinach Loaf","post_link":"\/recipes\/stuffed-spinach-loaf\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps3789_CX1207C50C.jpg"},{"post_title":"Lentil Stew","post_link":"\/recipes\/lentil-stew\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps5948_CS1304C72.jpg"},{"post_title":"Ranch-Style Baked Lentils","post_link":"\/recipes\/ranch-style-baked-lentils\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps3265_cam91p51atran.jpg"},{"post_title":"Vegetable Lentil Stew","post_link":"\/recipes\/vegetable-lentil-stew\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps12108_QC10107C29B.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Lentil-Loaf_EXPS_FT23_18015_EC_110723_7.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/lentil-loaf\/","name":"Lentil Loaf","datePublished":"2018-01-01","dateModified":"2023-12-14","prepTime":"PT35M","cookTime":"PT45M","totalTime":"PT01H20M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Lentil-Loaf_EXPS_FT23_18015_EC_110723_7.jpg","height":1200,"width":1200},"recipeCategory":["Dinner","Lunch"],"description":"You will never miss the meat in this vegetarian lentil loaf. Sauteed vegetables, savory lentils and mushrooms, and melty mozzarella make for one seriously satisfying loaf.","recipeIngredient":["3\/4 cup brown lentils, rinsed","1 can (14-1\/2 ounces) vegetable broth","1 tablespoon olive oil","1-3\/4 cups shredded carrots","1 cup finely chopped onion","1 cup chopped fresh mushrooms","2 tablespoons minced fresh basil or 2 teaspoons dried basil","1 tablespoon minced fresh parsley","1 cup shredded part-skim mozzarella cheese","1\/2 cup cooked brown rice","1 large egg","1 large egg white","1\/2 teaspoon salt","1\/2 teaspoon garlic powder","1\/4 teaspoon pepper","2 tablespoons tomato paste","2 tablespoons water"],"recipeInstructions":[{"@type":"HowToStep","name":"Cook the lentils","text":"In a small saucepan, combine the lentils and broth. Bring them to a boil. Reduce the heat, and simmer, covered, for about 30 minutes, until tender but not mushy. Remove from heat.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Lentil-Loaf_FT23_18015_EC_110723_2-SS-Edit.jpg?fit=700,467"},{"@type":"HowToStep","name":"Prepare the loaf pan","text":"Preheat the oven to 350\u00b0F. Line a 9x5-inch loaf pan with parchment, letting the edges extend up the long sides of the pan. Lightly coat the paper with cooking spray."},{"@type":"HowToStep","name":"Cook the vegetables","text":"In a large skillet, heat the oil over medium heat. Add the carrots, onion and mushrooms, and saute for about 10 minutes, until tender. Stir in the basil and parsley. Transfer the vegetables to a large bowl, and let them cool slightly.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Lentil-Loaf_FT23_18015_EC_110723_3-SS-Edit.jpg?fit=700,467"},{"@type":"HowToStep","name":"Assemble the lentil loaf","text":"Add the rice, lentils, cheese, egg and egg white to the vegetables; mix well. Stir in the salt, garlic powder and pepper.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Lentil-Loaf_FT23_18015_EC_110723_4-SS-Edit.jpg?fit=700,467"},{"@type":"HowToStep","name":"Bake the lentil loaf","text":"Transfer the mixture to the prepared loaf pan, spreading it evenly and gently packing it into the pan. In a small bowl, stir together the tomato paste and water. Spread over the loaf. Bake for 45 to 50 minutes, until a thermometer inserted into the center of the loaf reads 160\u00b0. Remove the pan from the oven, and let stand for 10 minutes. Lift the loaf from the pan using the parchment overhang. Slice and serve.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Lentil-Loaf_FT23_18015_EC_110723_5-SS-Edit.jpg?fit=700,467"}],"recipeYield":"6 servings","author":[{"@type":"Person","name":"Julie Laing"}],"nutrition":{"@type":"NutritionInformation","calories":" 213 calories","fatContent":"5g fat (3g saturated fat)","cholesterolContent":"43mg cholesterol","sodiumContent":"580mg sodium","carbohydrateContent":"29g carbohydrate (5g sugars","fiberContent":"5g fiber)","proteinContent":"14g protein. <b>Diabetic Exchanges<\/b>:  2 lean meat"},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.6,"reviewCount":5,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-12-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Stacy936"},"reviewBody":"<p>I am always looking for ways to add more lentils to our meals. This recipe is a keeper. I made a few slight changes. I added 2 cloves of fresh garlic and omitted the garlic powder. For the topping, I added ketchup, mustard, and brown sugar to the tomato paste and water to give it that sweet and savory flavor combination. I will most definitely make this again and again. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-01-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Marthell"},"reviewBody":"I've been a vegetarian all of my 81 years and was brought up having Lentil Roats(loaf).  I make it different each time but needed this one to really go by.  It is great but I had to put a little hot sauce in mine.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-09-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"dmv60"},"reviewBody":"Never thought a meat-less loaf would taste so darn good!!!  I made a few changes so that it would be more similar to my traditional meat loaf: replaced the chopped mushrooms with 1 C. finely diced mixture of onion, celery, and carrots; replaced the rice with 3\/4 C. quick oats (uncooked); used 2 whole eggs; added 2 T. red wine; used ketchup rather than the tomato paste and water. Serve with mashed potatoes and vegetarian gravy.  Makes a great comfort food meal that everyone loves.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-11-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"dalidigger"},"reviewBody":"I really enjoyed this, great nutrition in a comfort type meal.  You will not miss the meat and you won't feel guilty if you eat more than one serving.  Use a food processor and it's quite easy!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-03-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"jmscoker"},"reviewBody":"I tried to reduce the fat and omitted the cheese. It was seriously lacking. I will try again next time with the cheese.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"18015","romance_copy_dek":"You will never miss the meat in this vegetarian lentil loaf. 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