Lentil Meatloaf

I’ve been given the Kreativ Blooger award from Charlene and will now share 6 things I am thankful for!

1. My Faith in My God
2. My Hubs
3. My Kiddos
4. My Family
5. My Friends
6. All of YOU!

This year I want to carry the spirit of “Giving Thanks” to “Giving Back”. There are so many things I am thankful for, and I want to share the blessing with others. And I want to encourage you all to do the same! God has impressed it on my heart to share this message this year. There is so much joy in giving during the holidays. I find great joy and satisfaction knowing that I gave to someone in NEED.

My challenge for you is to join Amy at Mom Advice in the Big Give …Or join in the $5 CVS Charity Challenge at Keeping the Kingdom First. Put your savvy shopping skills to the test, and then donate your purchases to a worthy cause!

My goal this year is to put together 5 packages for those in need. I will include in my packages items that I have purchased through my frugal shopping, items from my stockpile, items that will make another’s holiday more joyful, as they don’t have to worry about a meal or provisions. I have sent 2 packages to 2 dear friends in the Dominican Republic. I plan to put together a food basket to take to a nearby family in need. I will also send a package to the shelter in Amy’s town. I also plan to send a box through Operation Christmas Child through my church.

So these economic times are tumultuous and money is getting tighter and tighter. This is a time when the last thing we want to do is give away those few extra dollars…Even this morning, I was driving my DS to his EI class, and had the “twinge”…I was thinking through my grocery list, my budget and couldn’t seem to figure out where an extra $10 or $20 would come from. I decided I will trim the grocery budget this week and next, so that a sweet precious child in Africa can receive a few “needs” and “wants” this Christmas. I tell you that you will be richly blessed by your act of blessing others. The Lord loves a cheerful giver! (2 Corinthians 9:7)

If you feel so inclined, please leave a comment telling me 6 things you are thankful for AND telling us all how you plan to give this holiday season! May you be blessed in your giving this holiday season!


So, it looks like we are going to GF indefinitely…so this blog will now have GF dinner recipes for under $5! I will include the “non-GF” ingredients when necessary. And I might throw in a GF baking recipe here and there as I experiment!

Lentil Meatloaf

This recipe is inspired by a friend! I’m giving it a try…we’ll see how it turns out! No bread crumbs when on a GF diet…and I haven’t bought any GF bread to make my own, and any GF breadcrumbs (too expensive!)…

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Lentil Meatloaf

Yield – 4 servings

Preparation Time – 20 minutes

Cooking Time – 60 minutes


  • 1.5 lb ground beef ($2.24)
  • 1 cup leftover BBQ lentils (Free)
  • 1/2 cup sour cream ($.25)
  • 1 egg ($.12)
  • Ketchup ($.25)
  • Salt/pepper, paprika and garlic powder ($.10)
  • Acorn Squash ($.69)
  • Butter/Brown Sugar ($.25)
  • 2 slices Italian loaf bread, 2 GF apple muffins ($.50)


  • Mix ground beef, egg, sour cream, lentils, salt and pepper, spices in mixing bowl.
  • Place meat mixture into 9×5 loaf pan. Sprinkle ketchup in a cool design along the top! Sneak in some veggies on this one…finely diced green peppers or shredded carrots would be easy to add in!
  • Bake at 350 degrees for 50-60 minutes or until cooked through.
  • Slice acorn squash in half. Bake upside down in baking dish with 1/4 inch water at 350 for an hour. Cover with foil for super tender squash. (See more details here!)
  • Serve up the meatloaf with some ketchup and butter/brown sugar for the squash if you like!

Cost $4.41

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  1. heidi says

    VERY interesting – my lentil loaf ha sno meat in it. LOL SO I was surprised when I read the ingredient list – I wa slike, meat? really? Funny how we get used to things being one way, huh?

  2. Mary Ellen ~ Carolina Momma says

    I was surprised by the meat too! I’m still looking for a meatless lentil loaf recipe. The first one I tried left me hungry afterwards LOL!

  3. Andrea @ Mommy Snacks says


    My list is EXACTLY what yours is in that order too!!! Only I’d have to add one more – our health (I bet that’d make yours too – you inspire me w/ all that you’ve gone through with your lil’ ones :-)

    And, we’re doing OCC again this year too. Our kids love it (just got some clearance shorts at Meijer today to include, I was so excited). And, I’ve given to Amy’s “Big Give” too! We also continue to give our items/time to Target Dayton. We’ll support some other local things for my son’s school. And, whatever else God calls me to do right now – I want to be obedient!!

    This time it’s more important than ever to give! We’ve gotta be that light and show His love however we can! And, finding that extra money is totally God’s doing – where God guides, God provides. And, He always comes through!!

    Bless ya :-)

  4. Anonymous says

    Thankful because no one in my family has cancer, our cupboards are not bare, we all have jobs, no one is suffering from depression and we are willing to share what we have with others.

    I plan to continue to be a Cheerful Giver — see http://www.cheerfulgivers.org for more ideas on cheerful giving.

  5. Jenna says

    lentil in meatloaf, hmm. lentils are a super source of fiber and protein. i’d like to give this recipe a try! thx for sharing :)
    jenna @ foodwithkidappeal.com

  6. Charlene says

    You display such creativity in your recipes, menus, and blog in general.

    Even in an uncertain economy, most of us have so much, and so much to be thankful for.

  7. Rona's Home Page says

    Thank you for sharing your charitable ideas. I’ve seen many bloggers commenting on their projects for this holiday season.

  8. Rona's Home Page says

    Thank you for sharing your charitable ideas. I’ve seen many bloggers commenting on their projects for this holiday season.

  9. Frugal Finds says

    We usually do the OCC at church too. I try to think what it would be like living in a 3rd world country and recieving this box. I enjoy making these!
    One other comment… YUK on the squash!!

  10. Ashley says

    I LOVE YOUR BLOG! I watch it daily to see what great post(s) you have made! Thanks for offering such a great blog.

    GO HERE to see the AWARD BUTTON:

    right click the AWARD and save to your desktop then just follow the directions.

    After receiving the award we must:

    1)Add the logo of your award to your blog.
    2)Add a link to the person who awarded it to you.
    3)Nominate at least 7 other blogs.
    4)Add links to those blogs on your blog.
    5)Leave a message for your nominees on their blogs.

  11. Freedom says

    I’m curious how many people your $5 meals feed? The amounts called for in this recipe, really don’t seem like it would feed more than 2-3 people.

  12. Louanne says

    My list is similar to yours and I would add my part time job since it’s helping at risk children.

    I have been giving my stockpile away to local charities for years like to Preganacy lifeline for women who choose to keep their babies and need a hand up. We also sponsor 5 kids with World Vision to provide access to clean water (boy do American’s take this for granted), immunizations, school, healthy food and more. http://worldvision.dwimble.com

    Through our church we will give a Thanksgiving dinner to a refugee family, shoeboxes at Christmas, Angel Tree for babies at Preganancy lifeline and whatever else comes up that needs help.

    Living frugally really allows us to bless others and I am so grateful for that.

    Awesome post!!

    • says

      As a fellow penangrt mama (22 weeks today), I would like to pass on an excellent recipe that can maybe help with your chocolate craving. My sister adapted this recipe off of the back of Bob’s Red Mill organic whole grain quinoa flour . Sour Cream Fudge Cupcakes. Ingredients: 1/4 cup coconut oil, 1/2 cup water, 1/4 cup cocoa, 3/4 cup agave, 1 1/2 cups Bob’s red mill quinoa flour, 1/2 tsp. baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 2 eggs seperated, 1/2 tsp vanilla, 1/4 cup sour cream, handful of chocolate chips . Directions: Preheat oven to 375. Place oil and water in a saucepan. Bring to just a boil, remove from heat, and whisk in cocoa powder and agave. Sift together the flour, baking powder and soda, and salt. Add the cooled cocoa mixture, egg yolks, vanilla, and sour cream and blend well. Beat the egg whites until stiff but not dry. Fold into batter along with handful or 2 of chocolate chips. Spoon into muffin tins lined with paper cupcake liners. Bake for 20 minutes, or until cake tester inserted in center comes out clean. Makes about 8. I’ve tried following the recipe exactly as it appears on the flour package (it calls for butter instead of oil, sugar instead of agave, and no chocolate chips) and i was pleased. Have to say chocolate chips make a big difference though. My 3 year old and husband love these too. Hope it helps satisfy your cravings without the guilt. By the way, you look fantastic keep up the good work!

  13. Elpida says


    I am grateful for my family, our home, our cats, our health, our income and our extended families. We are helping out the local pound this year. We are having a small Holiday party and instead of exchanging gifts, everyone is bringing food, blankets and toys for the shelter. I also collect toiletries for the local Women’s shelter every year. This year we are also donating to Stuff a Bus, an event that collects toys for children. My daughter is 3 1/2yrs old and she is excited about helping the animals and other children. She makes me so proud!

  14. Angela says

    for those of you looking for a Vegetarian Lentil Meatloaf, check this recipe out (warning, not a $5 recipe):

    Lentil Loaf with Checca Sauce
    yield 4-6 servings


    Checca Sauce:
    1 pint cherry tomatoes (about 2 cups, or 12 ounces), halved
    3 scallions (white and pale green parts only), coarsely chopped
    3 cloves garlic, chopped
    8 fresh basil leaves
    3 tablespoons EVOO
    Pinch salt
    Pinch freshly ground black pepper

    Directions for the Checca Sauce:
    Combine the cherry tomatoes, scallions, garlic, basil, and oil in a processor. Pulse the tomatoes until they are coarsely chopped, being careful not to puree. Set aside. Season the sauce with salt and pepper.

    Lentil Loaf:
    3/4 cup lentils (about 5 ounces)
    2.5 cups reduced-sodium vegetable broth
    1 cup uncooked short-grain brown rice, rinsed well (Do NOT use minute rice!)
    1/2 cup finely chopped white onion (shredded is great, too)
    1/2 cup shredded carrots
    1/2 cup frozen corn kernels
    2 tablespoons butter, divided
    10 ounces fresh baby spinach leaves (about 4 cups, or 2 pkgs frozen)
    1 1/2 cups cubed whole milk mozzarella cheese, divided (about 8 ounces total)
    2 eggs, lightly beaten
    1/4 cup freshly grated Parmesan cheese, plus 2 tablespoons
    1/3 cup chopped fresh basil leaves
    1/2 teaspoon salt
    1 teaspoon freshly ground black pepper
    1 tomato, sliced


    For the Lentil Loaf:
    Place the lentils in a large saucepan of cold water. Bring the water just to a boil over high heat. Carefully drain the boiling water and rinse the lentils.

    Meanwhile, in a heavy large saucepan over medium heat, bring the broth to a boil. Add the rice and return the liquid to a boil. Decrease the heat to low, cover the rice, and gently simmer without stirring for 10 minutes.

    Stir in the lentils, onion, and carrot. Cover and continue cooking without stirring until the rice and lentils are tender and the liquid is absorbed, about 30 minutes longer.
    Turn off the heat.
    Sprinkle the corn over the rice and lentils and let stand, covered, for 5 minutes. Uncover and fluff the rice with a fork. Cover and let stand for 5 more minutes.

    Meanwhile, preheat the oven to 350 degrees F.

    Spread 1 tablespoon of the butter over a 10 by 4 1/2 by 3-inch loaf pan.

    In a heavy, large skillet, cook the spinach over medium heat until the spinach wilts, about 3 minutes. Drain and squeeze the excess liquid from the spinach (IMPORTANT!). Transfer the spinach to a work surface and coarsely chop.

    In a large bowl, gently mix the lentil mixture, spinach, 1 cup of the mozzarella cheese, eggs, 1/4 cup of Parmesan cheese, basil, salt, pepper, and half of the checca sauce. Spoon the mixture into the prepared pan.

    Arrange the sliced tomatoes in a row over the lentil mixture. Sprinkle with the remaining 1/2 cup of mozzarella cheese and 2 tablespoons of Parmesan cheese. Dot the top with the remaining 1 tablespoon of butter.

    Bake uncovered until the loaf is heated through and the topping is melted and starting to brown, about 30 minutes. Let cool for 15 minutes. Slice the loaf into 2-inch slices, arrange on plates, and serve with the remaining

    *please note: you can double the ingredients and place in a 9×13 casserole dish to serve a larger crowd, or to have leftovers for freezing*

  15. Merina says

    The link for the BBQ lentils is 404’ed. I would love to know what it is since it seems pretty important to the recipe

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