Recently I was asked for a lentil-based holiday (meatless) loaf. It was fun creating a new recipe using some frozen vegan or vegetarian meat balls. I served it for Thanksgiving dinner recently and it was a hit.

meatloafYou can make it without the "meat balls" but they do add an interesting dimension if you find them.  I look for Yves Broccoli Bites (in Canada) or Trader Joe's Vegetarian Balls (in USA).


  • 2 cups cooked lentils (can mix brown, red, yellow, green, etc) 
  • 2-3 cups "meat balls" cut in quarters (or 1 cup unsalted nuts chopped and 1 cup old fashioned oats)
  • 1 ½ cups ground breadcrumbs (I like sourdough)
  • 1 ½ cups almond milk
  • 2 cups sliced mushrooms
  • 1 medium onion, chopped 
  • 1 cup grated carrots
  • 1 cup sliced celery  
  • 3 eggs or equivalent in egg whites or egg replacer
  • 1 Tbsp chicken-like seasoning
  • 2 tsp sage
  • ½ garlic powder
  • ½ tsp salt


Wash 3/4 cup lentils and place them in a sauce pan with 2 cups water. Bring to a boil. Turn heat to low, cover and cook slowly. Stir periodically. Add more water as need but goal is to have all the water absorbed.

Spray non-stick frying pan with olive oil over medium heat and add onions. Cook until soft, stirring as needed.

Spray non-stick frying pan with olie oil over medium heat and add mushrooms. Cook until dry (they will get wet first and then dry out).

Place all ingredients in a large bowl and mix.

Mix eggs and almond milk and then add to ingredients in large bowl and mix.

Spray two loaf pans. Pace parchment paper on the bottom of each pan.

Cover and place in oven preheated to 400 degrees F. Turn down to 325 and cook 45 minutes. Take of cover and cook another 10 minutes. Remove from oven and let stand for 5 minutes to set.

Turn upside down on a large plate and peel off parchment paper.

Slice. Serve with cranberry sauce, or gravy, or non "high fructose corn syrup" ketchup.