I wish I had a big fabulous prelude to this recipe, but I don’t.
It’s basically vegan cheeseburger meatloaf. Only, we’re trying to reduce our intake of fake meat and super processed foods, so we sub lentils for the «meat» part. If you’ve never tried making a lentil «meat» loaf, I highly recommend it. It’s almost impossible to botch and with the right seasonings you can hardly tell the difference.
But this «Cheeseburger» lentil loaf appeases those cravings when regular meat loaf just won’t do.
Caution: you’re probably going to eat the entire loaf.
In one sitting.
This recipe is Chubby Vegan Mom tested and Pearyn approved!
Cheeseburger lentil loaf
2 cups cooked lentils
1 cup cooked rice
1/2 cup breadcrumbs (I used panko because I’m cool-o)
1 onion, diced
1 packet of meatloaf seasoning (you can make your own and it’s probably way better, but I was a lazy Chubby Vegan Mom today)
1/2 bag of cheddar Daiya cheese
3/4 cup vegenaise
1/4 cup mustard
Ketchup, to taste
Preheat oven to 400 degrees
Once you’ve cooked your rice and lentils, mix them together in a medium bowl.
Add breadcrumbs, seasoning, onion, Daiya cheese, vegenaise and mustard.
Blend until lentils are mashed and the mixture is sticking together.
Either place in a greased loaf pan or form into round/ovalish loaf and place in a greased casserole dish.
Bake for 30-40 minutes, broil for three minutes if you like the top a little crispy.