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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Ingredients Directions Nutrition Facts

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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