Vegetarian Meatloaf

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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course All Recipes, Dinner, Lunch, Snacks
Cuisine 1:1 Ratio, All, Bodybuilding Friendly, Vegetarian
Servings 4
Calories 318 kcal


  • 2-3 cups water
  • 1 tsp salt
  • 1 cup lentils
  • 1 small onion diced
  • 1 cup quick cooking oats
  • 3/4 cup grated reduced fat cheddar or mozzarella cheese
  • 1 egg beaten
  • 4 1/2 oz marinara
  • 1/3 cup Nutribiotics Unflavored Rice Protein Powder
  • 1 tsp garlic powder
  • 1 tsp dried basil
  • 1 tbs dried parsley
  • 1/2 tsp seasoning salt
  • 1/4 tsp black pepper


  • Add salt to water and boil in a saucepan. Add lentils and simmer covered 25-30 minutes, until lentils are soft and most of water is evaporated. Remove from fire. Drain and partially mash lentils. Scrape into mixing bowl and allow to cool slightly.
  • Stir in onion, oats and cheese until mixed. Add egg, tomato sauce, protein powder, garlic, basil, parsley, seasoning salt and pepper. Mix well.
  • Spoon into loaf pan that has been generously sprayed with Pam (non-stick cooking spray) or well-greased. Smooth top with back of spoon.
  • Bake at 350 degrees for 30- 45 minutes until top of loaf is dry, firm and golden brown.
  • Cool in pan on rack for about 10 minutes. Run a sharp knife around edges of pan then turn out loaf onto serving platter.



Calories: 318kcalCarbohydrates: 32gProtein: 31gFat: 7gSodium: 977mgFiber: 9g
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