Gluten Free Vegetarian Meatloaf Recipe #Ragu

Name: Gluten Free Vegetarian Meatloaf Recipe #Ragu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup lentil beans, cook in 1 1/2 cups boiling water; ½ cup Ragu Pasta Sauce (spaghetti sauce with mushrooms); 1 teaspoon salt 1 tsp. black pepper; 1 dash hot sauce (Siracha); ½ cup drained black beans; 1 small sweet vidalia onion, chopped fine; 1 cup tri color bell pepper, chopped fine; 1 cup quick-cooking oats, gluten free (Bobs Red Mill); ¼ cup grated feta cheese; ½ cup monterey jack pepper cheese; 1 egg, beaten; 4 12 ounces Ragu Pasta Sauce, with mushrooms (or pizza sauce, garden chunky spahetti sauce); 1 teaspoon garlic powder; 1 teaspoon dried basil; 1 tablespoon chopped cilantro; ½ teaspoon seasoning salt; ¼ teaspoon black pepper

Servings: persons

1 cup lentil beans, cook in 1 1/2 cups boiling water
½ cup Ragu Pasta Sauce (spaghetti sauce with mushrooms)
1 teaspoon salt 1 tsp. black pepper
1 dash hot sauce (Siracha)
½ cup drained black beans
1 small sweet vidalia onion, chopped fine
1 cup tri color bell pepper, chopped fine
1 cup quick-cooking oats, gluten free (Bobs Red Mill)
¼ cup grated feta cheese
½ cup monterey jack pepper cheese
1 egg, beaten
4 12 ounces Ragu Pasta Sauce, with mushrooms (or pizza sauce, garden chunky spahetti sauce)
1 teaspoon garlic powder
1 teaspoon dried basil
1 tablespoon chopped cilantro
½ teaspoon seasoning salt
¼ teaspoon black pepper

1
Add salt to water and RAGU bring to a boil in a saucepan.
2
Add lentils and simmer covered 25-30 minutes, until lentils are soft and most of water is evaporated.
3
Remove set aside and cool slightly.
4
Drain and partially mash lentils.
5
Scrape into mixing bowl and allow to cool slightly.
6
Stir in onion, oats and chees, beans & gently mix.
7
Add egg, RAGU tomato sauce, garlic, basil, cilantro, seasoning salt and pepper.
8
Spoon into loaf pan that has been generously sprayed with Pam.
9
Smooth top with back of spoon.
10
Add more Ragu sauce and spread a thin layer on top.
11
Bake at 350 degrees for 30- 45 minutes until top of loaf is dry, firm and golden brown.
12
Turn out loaf onto serving platter.
13
In a saute pan add 1 Tb.
14
olive oil and lightly brown 1 cup sliced mushrooms.
15
Pour over the top of meatloaf.
16
Serve with mashed spaghetti squash topped Ragu Mushroom Sauce and grated cheese.
17
Bobs Red Mill carries Gluten free products for people w/ celiac disease.

474

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup lentil beans, cook in 1 1/2 cups boiling water, ½ cup Ragu Pasta Sauce (spaghetti sauce with mushrooms), 1 teaspoon salt 1 tsp. black pepper, 1 dash hot sauce (Siracha), and more.

Yes, Gluten Free Vegetarian Meatloaf Recipe #Ragu falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!