Veggie Meatloaf Recipe

Name: Veggie Meatloaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup uncooked white rice; 2 tablespoons vegetable oil; 1 onion, finely chopped; 1 cup cooked lentils; 1 cup chopped fresh mushrooms; 1 tablespoon vegetarian Worcestershire sauce; salt and pepper to taste; 1 egg, beaten; 1 tablespoon garlic powder; 1 tablespoon Italian seasoning; 1 tablespoon dried parsley; 1/2 cup ketchup

Servings: persons

1 cup uncooked white rice
2 tablespoons vegetable oil
1 onion, finely chopped
1 cup cooked lentils
1 cup chopped fresh mushrooms
1 tablespoon vegetarian Worcestershire sauce
salt and pepper to taste
1 egg, beaten
1 tablespoon garlic powder
1 tablespoon Italian seasoning
1 tablespoon dried parsley
1/2 cup ketchup

1
Preheat oven to 350 degrees F (175 degrees C).
2
In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
3
Meanwhile, heat oil in a small skillet over medium heat. Saute onions until tender. Set aside.
4
In a large bowl combine cooked rice, lentils, mushrooms, Worcestershire sauce, salt, pepper, egg, garlic powder, Italian seasoning, parsley and cooked onions; mix well. Press mixture into prepared pan; spread ketchup on top of loaf.
5
Bake in preheated oven for 45 minutes.

388

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1 cup uncooked white rice, 2 tablespoons vegetable oil, 1 onion, finely chopped, 1 cup cooked lentils, and more.

Yes, Veggie Meatloaf 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.

Veggie Meatloaf

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