Lentil Loaf

This lentil loaf is the vegetarian answer to meatloaf, and unlike many versions it has actual structure and flavor. Cooked lentils mash lightly (not to a paste, leaving texture), then mix with sauteed onion and tomato, parmesan, milk, and breadcrumbs for binding.

The saute step is what lifts this above the bland lentil loaves of vegetarian-cooking-past. Onion and tomato cooked down together in oil until the onion turns golden and the tomato is soft gives the loaf a savory, almost meaty base flavor. Parmesan adds salt and umami without needing any kind of mock-meat ingredient.

A crown of breadcrumbs on top bakes into a golden crust during the half-hour in the oven. Out of the pan, this slices clean and holds together under a drizzle of ketchup, BBQ sauce, or gravy.

Kitchen Tips

• Cook the lentils until tender but not falling apart, then drain well. Wet lentils make the loaf soggy and it won’t hold its shape when sliced.
• Mash only about half the lentils. Fully mashed goes pasty; fully whole won’t bind. Half-and-half gives a meatloaf-like texture.
• Use dry, coarse breadcrumbs, not fresh. Fresh absorbs too much moisture and turns the loaf gummy.
• Oil the loaf pan generously or line with parchment. Lentil loaves stick easily and tear on the way out.
• Let rest 5 to 10 minutes after baking before slicing. Straight out of the oven, it crumbles; after resting, it holds together.

Variations

• Add a diced carrot and celery stalk to the saute for a more traditional meatloaf mirepoix.
• Brush the top with a ketchup-brown sugar-vinegar glaze in the last 10 minutes of baking for a classic meatloaf feel.
• Stir in a cup of shredded cheddar or mozzarella for a cheesier loaf.