Many vegan versions of meatloaf are made with tofu, veggie ground round, tvp, or even seitan. Those tofu-averse will be happy to know there is no tofu or veggie meats in this loaf. This savory version uses only lentils, cracked wheat, oats, and chia seed, along with a mix of seasonings to make it all magically come together!

Welcome spring--or vegetarian guests--to your table with this delicious main-course recipe that is destined to become a favorite for family and feasts alike. For killer veggie burgers, serve any leftover slices on toasted whole wheat buns with lettuce and spicy mustard.

This hearty loaf combines tofu with onions, carrots, garlic and parsley and bakes up firm and sliceable. Try adding any of the following to make this vegetarian take on a classic comfort food even more delicious: ground cumin, garlic powder, onion powder, cayenne pepper, or dried basil, oregano or thyme. Top slices of the tofu loaf with vegetarian mushroom gravy, or pair them with brown rice or quinoa pilaf.

Mix egg substitute, soy sauce, tofu & onion soup mix together in blender. Add walnuts & blend until smooth.

Sauté vegetables until onions are transparent (add other diced veggies if you wish – ie peppers, carrots, etc). Add herbs/spices while vegetables are frying.

Mix blender ingredients, cooked vegetables & vegan bread crumbs together in a large bowl.

Press into a greased loaf pan.

Bake at 350 degrees F. for 45 minutes. Let cool slightly. Turn loaf out and slice.

Adapted slightly from vegweb.com

This is the Pier 23 recipe - some of the measurements are whack, but I assume flicka derived them from a quantity recipe.

I always used ground turkey and it came out great.

Turkey Mini Meat Loaves (Adapted from CL)

Mozzarella-Stuffed Turkey Meatloaf

Turkey Meatloaf with Smoked Gouda and Mushrooms (Adapted from Everyday Food)

Adapted from Barefoot Contessa.

Here is another bento for the bento-shy. No rice, no ‘strange’ Japanese food, just meatloaf and pasta. The centerpiece is the pre-made Bento sizes mini-meatloaf. I used half of one here. The trick is to defrost the meatloaf briefly, about 3-4 minutes on the ‘defrost’ setting of the microwave, so that it’s still frozen on the inside but just soft enough to slice. You can then store the rest of the mini-meatloaf for next day’s bento. If you don’t have a microwave, just put the frozen meatloaf in the refrigerator the night before.

"This is an easy tasty meatloaf. It tastes as good as it smells!"