Lunch Box Recipe: Meatless Meatloaf

Super healthy, packed full of protein and freezes well and tastes great hot or cold! Our Meatless meatloaf is a tasty twist on this family classic!


I medium sweet potato

1 cup brazil nuts

1 cup lentils

1 vegetarian stock cube

½ cup quinoa flakes

1 tablespoon soy sauce

2 tablespoons tomato paste

1 carrot, grated

3 teaspoons dried thyme

Salt and pepper to taste

1 egg, (can leave out for a vegan option or replace with an egg alternative)


Cook the lentils as directed on packet but add the stock cube. Once cooked drain and roughly mash.

Peel and boil the sweet potato. Mash the sweet potato.

In a bowl combine the mashed sweet potato, egg, cooked lentils, quinoa flakes, dried thyme, carrot, soy sauce.

Roughly chop the brazil nuts, making sure to keep some large chunks.

Mix through the lentil mixture.

Grease and line with baking paper a loaf tin.

Pour in mixture.

Cover and seal ready to cook. Label and freeze.

To Cook:
Place into a hot oven that was preheated to 180’c.

Cook for approx. 40 minutes or until golden on top and has a nice solid, cooked through look.

Slice into loaf like slices and serve with a great tomato sauce.

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