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How-to prepare Lentil Meatloaf with a Side of Tahini Sauce

To excite one's tastebudsAutumn is just days away and I am now feeling the brisk cool night air that lets me know that a change in season is upon us.  With this change in season, also comes a change in our food habits.  We begin to gravitate more towards filling and warming foods again.  For those of you who are looking for a nourishing and satisfying dish with plant protein, I have just the answer.

How about a Lentil Meatloaf?  This meatloaf has a “meaty” feel to it.  It is a hearty source of plant protein which goes well with a side of cooked greens of choice and a fresh salad.  It can be eaten warm or room temperature.  The side of tahini sauce is also a rich source of protein and can be spread over the top of the meatloaf slices.  It can be eaten for dinner or taken for lunch the following day.  This dish is gluten-free provided you use gluten-free breadcrumbs.  It is perfect for vegetarians and vegans alike.

Lentil Meatloaf:


2 cups green lentils

1 qt filtered water

2 tablespoons olive oil

1 1/2 medium onions, chopped

1 teaspoon of sea salt

1 tablespoon thyme, rosemary and sage minced

1/2 teaspoon ground nutmeg

1/3 cup sauteed crimini mushrooms

1 1/2 – 3/4 cups soft bread crumbs from peasant bread

1/2 cup minced parsley

4 tablespoons white miso

Black pepper to taste


Preheat oven to 350 degrees F.  In a medium pot, combine the lentils and water.  Bring to a boil, lower heat and simmer covered for an hour.  Drain and set aside.

In a medium skillet, heat the oil, saute the onions, crimini mushrooms, and herbs for about 2 minutes.

Puree the lentils in a food processor and set aside.

Combine the lentils, onion mushroom mixture, breadcrumbs, parsley, and salt.  The mixture should be thick but moist.  If too thin, add more breadcrumbs.  Pour the mixture in a well-oiled loaf pan and bake until a toothpick comes out clean.  Cool to room temperature before attempting to invert onto a plate.


Tahini Sauce:

1/2 cup tahini

4-5 tablespoons coconut aminos

1-2 tablespoons coconut vinegar

1 teaspoon minced garlic

1 teaspoon minced ginger

1/4 cup parsley flat-leaf minced

Sea salt to taste

Filtered water


Add all the above ingredients and mix thoroughly in a mixing bowl.  Add a little filtered water to thin the sauce.

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