Beef and Lentil Meatloaf
Adding lentils instead of breadcrumbs to meatloaf holds it together and makes one pound of meat stretch a little further. Lentils add fiber, potassium, and iron, too!
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Serves6 (1 slice each)
SWAP ScoreWhat's this?
Ingredients
- 1 cup dry lentils
- 2 large eggs
- 1/3 cup ketchup
- 1 tablespoon mustard (yellow, brown or Dijon)
- 1 pound lean ground beef or ground turkey, pork, or chicken
- 1 teaspoon powdered garlic
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1 bunch green onions, chopped or one small onion, diced
Directions
- Heat oven to 350 degrees.
- Rinse lentils. Bring lentils to a boil in 2 cups water. Reduce heat, simmer for 35-40 minutes or until soft. Strain excess water.
- In a large bowl, add 1 cup cooked lentils and mash with fork.
- Add 1 egg and continue mashing until nearly pureed. Add second egg, ketchup, and mustard and mix well.
- Stir in remaining cup of lentils. Set aside.
- Add ground meat in a separate bowl and mix in garlic powder, pepper, salt, and green onions.
- Add all ingredients into lentil mixture. Mix well.
- Put meatloaf mix into a loaf pan and pat down mixture into pan until it is even on top. (No loaf pan? See notes below.)
- Bake for 25-30 minutes.
- Remove from oven, allow to cool for 10 minutes, and serve. If you like, top with ketchup.
Recipe Tips
If you do not have a loaf pan, line a sheet pan/cookie sheet with tin foil. Place the meatloaf mixture onto the pan, and mold it into a loaf shape with your hands.
Nutrition Facts
Beef and Lentil Meatloaf
Amount Per Serving
Calories 328
Calories from Fat 99
% Daily Value*
Total Fat 11g
17%
Saturated Fat 4g
20%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 129mg
43%
Sodium 592mg
25%
Potassium 621mg
18%
Total Carbohydrates 25g
8%
Dietary Fiber 4g
16%
Sugars 4g
Protein 32g
64%
Vitamin A
4%
Vitamin C
4%
Vitamin D0%
Calcium
3%
Iron
27%
* Percent Daily Values are based on a 2000 calorie diet.
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