It happens to the best of us. You make a favorite recipe and it doesn’t turn out as good as you remember it.

That was almost the case tonight- only it just turned out different than last time, not worse. 😉


All I know is I wanted some lentils. (Who wants lentils?) I wasn’t feeling baking buns for Veggie Joes, so I went for a classic favorite- meatless meatloaf.


This vegetarian version of meatloaf is just as easy as the regular stuff. Plus you can still mix it with your hands if you really so desire.

The grains get an nice bath (no dirt in this veggie loaf!) and thrown into a pot of boiling water & veggie broth. Turn the heat down and simmer for 30 minutes. While it simmers away, get to chopping some veggies!


Shred some zucchini, chop up some celery, and shred some carrots…


or don’t shred any carrots when you realize you ate the whole bag yesterday. Oops.

Oh well. Through in some extra zucchini.

While that’s all cooking away, it’s time for the fun part: the sauce!


Blend together a can of diced tomatoes, a bunch of garlic cloves, and basil. Set half the sauce aside.


To the rest of the sauce, add in some roasted red peppers, pine nuts, and even more basil. Top with crushed red pepper.


Back to the loaf.

When the lentil/rice/veggie mixture is just about done simmering (the liquid should just about be absorbed), toss in a whole heaping lot of torn baby spinach. Lots. Really lots.

At the last minute throw in the frozen corn.

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Spread about half of the mixture in the pan, then spread in the reserved tomato sauce.

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Top with the remaining lentil-veggie mixture. And lots of cheese 🙂 I used Daiya mozzarella and regular parmesan. Call me crazy.


Pull it out of the oven and let it cool for a little while. I didn’t. I’m impatient. We’ve established this.


Here’s the evidence that it looked nice and loaf-like to start with.


Here’s what happened when I tried to get fancy and flip it out of the pan. The Leaning Loaf of Lentils.


It still looks kinda pretty right? Umm no…but that’s ok, I can handle it.


I thought maybe I could still slice it in “loaf” form, but that was asking too much. A pile of lentils it was.


But it was topped with the most fabulous red pepper- tomato pesto you could dream of, so it made up for it.


Plus, garlic bread makes everything better.


Meatless Meatloaf v2

2/3 cup green lentils

1 cup short grain brown rice

1 can vegetable broth

1 cup water

1 rib celery, chopped

1/2 onion, chopped

1+ c zucchini, shredded

1/2 c frozen corn kernels

4 cups spinach, wilted

garlic & onion powder


black pepper

Mozzarella & parmesan cheese



1 can Italian style diced tomatoes

4 cloves garlic

1/4 c roasted red pepper

1 T pine nuts

lots of basil


Oops I just looked at the original recipe… mixing the cheese into the lentils must be what holds it together. 😉 Oh well, it still tasted good. Kind of like gussied-up lentil soup…that you could eat with a fork..


Ever mess up a recipe? My mom’s famous for the time she sprinkled cream puffs with corn starch instead of powdered sugar.


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