Nutty Meatless Loaf

Nutty Meatless Loaf
Photo: Andy Lyons
Prep Time:
30 mins
Bake Time:
35 mins
Stand Time:
15 mins
Total Time:
1 hrs 20 mins


  • 1 ¼ cup dry red or yellow lentils

  • 2 medium carrots, shredded

  • ¾ cup snipped dried apricots and/or golden raisins

  • 1 medium onion, chopped

  • 1 stalk celery, chopped

  • 1 ½ teaspoon garam masala or 2 tsp. Jamaican jerk seasoning

  • 2 cloves garlic, minced

  • 1 tablespoon vegetable oil

  • 3 eggs, lightly beaten

  • 1 ½ cup cooked brown rice

  • ¾ cup pecans, toasted and chopped

  • ½ cup mango chutney

  • ¼ cup chopped red sweet pepper

  • ¼ cup chopped peeled fresh mango

  • Cilantro leaves (optional)


  1. Preheat oven to 350 degrees F. In medium saucepan bring 3 cups water and lentils to boiling; reduce heat. Cover; simmer 10 to 15 minutes or until tender. Drain; set aside.

  2. In 10-inch skillet cook carrots, apricots, onion, celery, garam masala, and garlic in hot oil over medium heat for 5 minutes or until tender, stirring occasionally.

  3. In large bowl combine eggs, cooked lentils, carrot mixture, brown rice, 2/3 cup of the nuts, half the chutney, and 1 tsp. salt.

  4. Firmly press lentil mixture into a greased 9- or 9-1/2-inch deep-dish pie plate. Bake, uncovered, 25 minutes. In small bowl combine remaining chutney with sweet pepper, mango, and remaining nuts.

  5. Evenly spoon chutney mixture on loaf. Bake 10 minutes more or until chutney mixture is heated through (loaf should read 160 degrees F). Sprinkle with cilantro leaves. Let stand 15 minutes; cut in wedges to serve. Makes 8 servings.

Nutrition Facts (per serving)

367 Calories
12g Fat
53g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 367
% Daily Value *
Total Fat 12g 15%
Cholesterol 79mg 26%
Sodium 496mg 22%
Total Carbohydrate 53g 19%
Protein 14g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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