Thanksgiving Lentil Loaf

Okay, y’all.  It’s finally here!  This recipe was a gigantic surprise success since all I was interested in while making it was getting rid of the vegetables in my fridge.  It turned out better than I could have ever expected!  With that said, please note that basically all of these ingredients can be substituted for what you have leftover in your cupboards.  Let me know what y’all think!


  • 1 16 oz. bag green lentils
  • 2 yellow squash, chopped
  • 3 carrots, chopped
  • 4-5 stalks celery, chopped
  • ½ onion, diced
  • 3-5 cloves garlic, minced
  • 2 parsnips, chopped
  • 1 cup bulgur wheat
  • 1 cup rolled oats
  • 1L veggie broth
  • 1-2 tsp. herbs (sage, rosemary, thyme, oregano, etc.)
  • Salt and pepper to taste
  • As much ketchup as you want!


  1. Preheat oven to 400°F
  2. In an Instant Pot or other pressure cooker, add all ingredients except for bulgur wheat, oats, and ketchup
  3. Pressure cook vegetables and lentils on high for 15 minutes (if you do not have a pressure cooker, cook mixture on the stove until lentils are tender)
  4. Once cooked, add in bulgur wheat and oats and mix (season to taste)
  5. If too dry, add in more broth, and if too runny, add in more oats to reach desired consistency
  6. Once thoroughly mixed, transfer mixture to oven-safe baking dish
  7. Bake in oven for 15 minutes
  8. Take dish out of oven and cover with ketchup
  9. Place back in oven and bake for 5 minutes
  10. Take dish out of oven and let cool for 10-15 minutes
  11. Enjoy!

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