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)
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  1. Heat oven to 350 degrees.
  2. Rinse lentils. Bring lentils to a boil in 2 cups water. Reduce heat, simmer for 35-40 minutes or until soft. Strain excess water.
  3. In a large bowl, add 1 cup cooked lentils and mash with fork.
  4. Add 1 egg and continue mashing until nearly pureed. Add second egg, ketchup, and mustard and mix well.
  5. Stir in remaining cup of lentils. Set aside.
  6. Add ground meat in a separate bowl and mix in garlic powder, pepper, salt, and green onions.
  7. Add all ingredients into lentil mixture. Mix well.
  8. 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.)
  9. Bake for 25-30 minutes.
  10. 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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