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Beef and Lentil Meatloaf

Cook Time 1 hour


  • 1 cup lentils, dried
  • 2 eggs
  • 1/2 cup ketchup, or barbeque sauce
  • 2 tbsp mustard, yellow, brown or Dijon
  • 1 lb ground beef, lean; or turkey
  • 1 tsp garlic, granulated
  • 1 tbsp pepper, black
  • 1 tsp salt
  • 1 bunch green onions, chopped


  • Rinse lentils.
  • Bring to boil in 2 cups water, reduce heat, simmer for 35–40 minutes or until soft. Strain off excess water.
  • Heat oven to 350°F.
  • In a large bowl, add 1 cup cooked lentils and mash with fork.
  • Add 1 egg and continue mashing until nearly pureed.
  • Add one more egg, ½ cup ketchup (or barbeque sauce), and mustard. Mix well.
  • Stir in remaining cup of lentils. Set aside.
  • Add ground meat in separate bowl.
  • Mix in garlic, pepper, salt, and green onions.
  • Add all ingredients into lentil mixture. Mix well.
  • Add meatloaf mix into an 8 inch × 8 inch baking pan. Pat down mixture into pan until even on top.
  • Bake for 25–30 minutes, or 160°F for beef and 165°F for turkey.
  • Remove from oven and serve!