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Mushroom-Lentil Loaf

Mushroom-Lentil Loaf

Prep time: 20 minutes
Bake Time: 35 minutes
Serves: 4

  • ½ cup green lentils
  • 1 tablespoon olive oil
  • 4 packages (4 ounces each) gourmet blend mushrooms, chopped
  • 1 package (8 ounces) fresh cut celery carrot mix
  • 1 small red onion, chopped
  • 1 cup old-fashioned rolled oats
  • ½ cup almond meal
  • ½ cup ketchup sweetened with honey, divided
  • 1 tablespoon less sodium soy sauce
  • ½ cup walnut pieces


  1. Preheat oven to 375°; line 9 x 5-inch loaf pan with parchment paper. Prepare lentils as label directs.
  2. In large skillet, heat oil over medium-high heat. Add mushrooms, celery carrot mix and onion; cook and stir 10 minutes. In large bowl, stir oats, almond meal, 2½ tablespoons ketchup, soy sauce, lentils and mushroom mixture.
  3. In food processor, pulse half the lentil mixture until slightly chunky; stir into remaining lentil mixture. Fold in walnuts.
  4. Press lentil mixture into prepared pan; brush with remaining 5½ tablespoons ketchup. Bake 35 minutes or until toothpick inserted in center of loaf comes out clean; let stand 10 minutes.

Per serving: 442 Calories, 23g Fat (2g Saturated), 0mg Cholesterol, 572mg Sodium, 51g Carbohydrates, 11g Fiber, 12g Sugars, 6g Added Sugars, 16g Protein

Chef’s Tip:For a turkey meatloaf, replace the ½ cup dried lentils with 1 pound lean ground turkey. Bake the meatloaf at 350° for 50 minutes or until the internal temperature reaches 165°.

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