Neatloaf Recipe

Neatloaf Recipe

The following article will provide information about Neatloaf Recipe


Suppose you’d be excited if your friend emailed you a Neatloaf Recipe from one of your favourite eating spots. That’s precisely what happened to me with the fantastic fake Meatloaf they call “Neatloaf” from Jyoti Bihanga, a tasty vegetarian, vegan restaurant run by the Sri Chinmoy residents. This dish is a delight for those seeking a hearty, plant-based alternative to traditional Meatloaf. It’s flavorful and filled with nutrients, making it a vital complement to a nutritious diet.

Healthier Option:
  • Lower in saturated fats.
  • Cholesterol-free.

Environmental Impact:

Reduced carbon footprint.

  • Sustainable choice.

Ethical Considerations:

  • Cruelty-free.
  • Supports animal welfare.

Taste & Texture:

  • Customizable flavors.
  • Satisfying, hearty texture.

Dietary & Lifestyle:

  • Vegetarian/Vegan-friendly.
  • Adaptable for various nutritional needs.

Economic Benefits:

  • Cost-effective ingredients.
  • Shelf-stable components.


  • Multiple serving options.
  • Freezer-friendly for leftovers.

Meatloaf Recipe

Serves: 6-8


  1. Grains & Legumes
  • 1 cup cooked brown rice
  • 1 cup cooked lentils, mashed
  1. Veggies & Fruits
  • One large onion, finely chopped
  • One bell pepper (red or green), diced
  • Two cloves garlic, minced
  • 1 cup grated carrots
  1. Binding & Seasoning
  • 1 cup breadcrumbs (or oatmeal for a gluten-free alternative)
  • 1/2 cup shredded cheese (cheddar or mozzarella; optional)
  • 1/4 cup tomato paste or ketchup
  • Two tablespoons soy sauce or tamari
  • a single tablespoon of butter or olive oil
  • One teaspoon dried oregano
  • One teaspoon of dried basil
  • 1/2 teaspoon black pepper
  • Salt to taste
  1. For the Glaze (optional)
    • 1/2 cup ketchup
    • Two tablespoons brown sugar
    • One tablespoon of apple cider vinegar
Equipment Needed:
  • Oven
  • Large mixing bowls
  • Measuring cups and spoons
  • Loaf pan (typically 9×5 inch)
  • Skillet or frying pan
  • Potato masher (for lentils)
  • Spoon or spatula
  • Grater (for carrots)
Preparation Steps:
  • Rice and Lentils: If you need pre-cooked rice or lentils, cook them according to package instructions. For the lentils, once cooked, drain excess water and mash them slightly to get a more consistent base.
  • Veggie Prep: While the rice and lentils are cooking, you can chop the onion, dice the bell pepper, mince the garlic, and grate the carrots. It ensures everything is ready when you start the cooking process.
Cooking Procedure:
  • Preheat the Oven: Set your oven to 375°F (190°C).
  • Sauté the Vegetables: Add olive oil or butter in a skillet over normal heat. Once hot, add the onions, bell pepper, and garlic. Sauté until the onions become fine and soft. It should take approximately 5-7 minutes. Extract from heat and set aside to chill.
  • Mix Ingredients: In a large mixing bowl, combine the smashed lentils, cooked brown rice, sautéed vegetables, grated carrots, breadcrumbs (or oatmeal), cheese (if using), tomato paste or ketchup, soy sauce, oregano, basil, black pepper, and salt. Mix simply until everything is nicely mixed.
  • Shape and Add Glaze: Move the mixture to the loaf pan, pushing it down firmly to secure it’s packed tightly and has a soft texture. Mix the ketchup, brown sugar, and apple cider vinegar in a little bowl until smooth if you’re using the Glaze. Use this Glaze over the top of the Meatloaf.
  • Bake: Enter the preheated oven with the loaf pan. Bake for about 45 minutes or until the loaf is well and the top is slightly browned and caramelized.
  • Cool and Serve: After baking, remove the neatloaf from the oven. Let it relax for about 10 minutes to set, making it more comfortable to slice. Use a sharp knife to cut into pieces, serve warm, and enjoy!

This Meatloaf can be paired with various side dishes like mashed potatoes, steamed vegetables, or a simple salad. Enjoy your vegetarian delight!

Once your loaf pan is prepped perfectly, fill it with your lovely mixture. Baking times will vary, but a good rule of thumb is to check for doneness using a simple fork or toothpick test. It’s essential to let it cool a tad before serving.

Serving Suggestions

A fantastic fake meatloaf like Neatloaf is best enjoyed with sides like mashed potatoes or green beans. You can also stream the sauce atop the loaf, improving its flavours. For the gluten-free folks, confirm to check out Gluten Free Fall Recipes for complementary side dishes.

Variations & Tips

Customize your Neatloaf as you wish. Those seeking more insight into making this gluten-free can dive deeper into Meatloaf: A Tasty Vegetarian, Vegan, Gluten-Free Fake Meatloaf. It offers a comprehensive guide, especially for those sensitive to gluten.


Creating Neatloaf in the comfort of my own home has been nothing short of a revelation. By following the furnished guidelines and embracing the variations, you, too, can have a culinary experience that’s both healthy and lovely.

Final Thoughts

The journey from accepting this recipe in an email from a dear friend to preparing and tasting this dish has been fun. Neatloaf transcends the label of being just another “fake meatloaf.” It’s a testament to how plant-based ingredients, when combined thoughtfully, can create flavours and textures that are deeply satisfying. For those who’ve never tried it, imagine the excitement of diving into a dish that’s good for the palate and the planet. Go ahead, try it, and let the Neatloaf transport you to a realm of delicious possibilities.


Q: Should I cover my Meatloaf while baking?

Ans: No, it’s typically baked uncovered to allow for a crusty top, but if it’s browning too quickly, you can loosely cover it with foil.

Q: How long do you let Meatloaf rest?

Ans: Allow Meatloaf to rest for about 10 minutes after baking to let the juices redistribute.

Q: At what temperature do you cook Meatloaf, and for how long?

Ans: Cook Meatloaf at 350°F (175°C) for about 1 hour or until the internal temperature reaches your desired doneness.

Q: Is Meatloaf done at 160 or 165?

Ans: For beef, Meatloaf is done at 160°F (71°C), but for poultry, it’s recommended to reach an internal temperature of 165°F (74°C).


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