Thanksgiving Lentil Loaf

The non-meat eaters in my family love this recipe and request it at family meals, especially at Thanksgiving. Serve this with mashed potatoes or whipped acorn squash and a salad or add it for a non-meat alternative with normal Thanksgiving food.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 20 mins
• Total Time: 1 hr 35 mins
• Calories: 503 Calories

Ingredients

• ½ cup egg substitute
• 1 cup quick-cooking oats
• ¼ cup dried cranberries
• 1 tablespoon poultry seasoning
• 2 cups water, or as needed
• 1 small onion, grated
• 1 cup lentils
• cooking spray
• ⅛ teaspoon seasoned salt
• ¾ cup shredded Colby-Jack cheese
• 1 ½ cups fresh cranberry sauce
• ¾ cup fresh cranberry sauce

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from baking dish.

Step 2

Bring water and lentils to a boil on a saucepan; reduce heat and simmer until lentils are tender, adding more water if needed, 35 to 40 minutes.

Step 3

Spray an 8-inch square glass baking dish with cooking spray.

Step 4

Drain lentils and beat with an electric mixer until mostly smooth; cool slightly.

Step 5

Mix oats, onion, Colby-Jack cheese, dried cranberries, poultry seasoning, and seasoned salt together in a large bowl. Mix 1 1/2 cups cranberry sauce and egg substitute together in a separate bowl; stir into oats mixture. Slowly stir cooled lentil puree into oats mixture until evenly combined. Spread mixture into the prepared baking dish, smoothing the top with the back of a spoon.

Step 6

Cover dish with plastic wrap and refrigerate until firm, at least 4 hours.

Step 7

Bake in the preheated oven for 30 minutes. Spoon 3/4 cup cranberry sauce over loaf and continue baking until loaf is cooked through, about 15 minutes more.