Lentil Loaf (Ovo)

This lentil loaf proves you don’t need ground meat to get a satisfying, sliceable loaf on the table. Cooked lentils hold together with egg whites and crushed saltines, while tomato sauce keeps everything moist through the long bake.

Diced green bell pepper adds crunch and freshness that cuts through the earthy lentils. Garlic salt and celery salt do the heavy seasoning work, giving the loaf a savory backbone without a long ingredient list.

Cook the lentils until they’re soft but still holding their shape. Mushy lentils make a paste; you want them tender enough to mash slightly when you mix but with enough texture to give the loaf structure.

Pro Tips

• Drain the lentils thoroughly after cooking. Excess water is the main reason lentil loaves fall apart.
• Crush the saltines into fine crumbs. They absorb moisture and act as the binder that holds each slice together.
• Spread extra tomato sauce on top before baking for a glossy, slightly caramelized crust.
• Let the loaf cool in the pan for 10 minutes before slicing. It continues to firm up as it rests.

Variations

• Add smoked paprika and cumin for a Southwestern spin.
• Use brown lentils for a firmer texture or red lentils for a smoother, more uniform loaf.
• Top with a ketchup-brown sugar glaze during the last 15 minutes for a classic meatloaf finish.