Not Yo Mama’s “Meat” Loaf Premium PD Recipe


Back in the 70s my mom made a free formed meatloaf that she called The Blob. I created one with more eye appeal and improved nutrition. This loaf is loaded with flavor and texture, and slices beautifully. I think my mom will be as thrilled with this recipe as I am celebrating her anniversary practicing a Protective Diet. This recipe goes out to the moms and their Gen-X kids who ate The Blob.

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Comments (15)

  1. posted by Judy Chancey on October 3, 2019

    This was very good. Scott liked it too! And the real test was when I asked Reba (my Mom) if she wanted Soup (vegetable) or Meatloaf – she said Both! She Always says Soup.

    • posted by Judy Chancey on October 3, 2019

      I see a meatloaf sandwich in my future!

  2. posted by chhiwat on August 16, 2015

    I Like It ! Thank You

  3. posted by lmcleod on August 12, 2015

    I used dark lentils with pearl barley and it worked great. This recipe is a keeper. Does anyone know if it freezes? I made a double batch. Thanks.

  4. posted by stoumi on October 19, 2014

    After reading countless posts posts on Facebook I had to give this loaf a try. Prior to this, I thought I had a few good tasting lentil loaf type replacements for that old comfort favorite, meat loaf. I had some idea what to expect when I pulled it out of the oven.

    Following the directions as listed, I pre-made the Sweet & Spicy BBQ Sauce, which might have been my first time making that) as the lentil cooked and bulgar soaked. After he lentils were done I started combining the ingredients and mixed well.

    I found my pan and start spooning the think mixture into the pan and topped it off with the BBQ Sauce. As with some other recipes I have used, I set the time for 45 minutes, as listed by Julie. Unfortunately, it was too long and I feel the loaf came out a bit dry and the BBQ was more than just warmed. Julie recommended a thermometer to have in the oven, so I can see if indeed the temperature is off in the oven.

    The loaf was still very filling, as I complemented it with her mashed potatoes and gravy (from the Swedish meatballs, so quick and easy). I also added a couscous salad. The loaf lasted about 4 days, as I ate pieces for nearly every meal. Good flavor, good consistency, as I had no problems with the loaf falling apart, something I have experienced previously with another recipe I had used.

    Great recipe, great flavor. Another regular in my recipe box. Thanks Julie!

  5. posted by Roger Mapes on October 19, 2014

    YES!!!!!! I think this is my favorite recipe of yours Julie! I love the texture and taste. I added 1/2 cup green lentils to the original recipe and an extra tblspoon of chia seeds with BBQ sauce and its all thick and delicious…. staying together perfectly. I love this with baked potatoes and soy yogurt sour cream. I also love it on sandwiches. I make this every week! xoxoxo

  6. posted by Penny on October 16, 2014

    Tasted great but couldn’t figure out why it crumbled apart. Well after reading through these comments I realized I used whole oats instead of oat flour!! Glad it was so delicious in spite of my error, we just used it as a topping for our mashed potatoes. Will definitely make this again using oat flour not whole oats! 🙂

  7. posted by Marie on September 25, 2014

    Put it together last night, refrigerated it overnight then baked it when I got home from work. Turned out great. I had some smoky BBQ sauce left so that’s what I used… YUM.Thanks!

  8. posted by huclkengirl on September 25, 2014

    This is amazing! Before going plant based my favorite meal was meatloaf! I am so excited now to have a better substitute! It is just awesome with the BBQ! Will be making this a lot!

  9. posted by estee hammer on September 24, 2014

    Great “meat” loaf and mashed potatoes. Taste and texture are really good and holds together beautifully. Ive had several versions where taste does not compare. Will put this in our rotation for sure.

  10. posted by Amy Montoya on September 24, 2014

    This is hands down the best “meatloaf” we have tried. It actually stays together! and it is so hearty and thick. Simply DELICIOUS!

  11. posted by deskjockie on September 24, 2014

    Don’t have any pictures, but made the Not Yo Mama’s Meatloaf last night with green lentils instead of the red. I’d cooked a pound of green lentils earlier in the day in my IP, so they were ready when I started assembling the ‘meatloaf’. It took me longer than expected to get everything chopped, cook the bulgar, and make the oat flour, but once it was together and baked, it was hearty, tasty, and filling. I don’t have a garlic press (yet) so I had some small chunks of garlic in the loaf, but in spite of that the texture was good and it held together very well. Hubby liked it and there is enough for sandwiches for his lunch today. I sliced a thin slice for my breakfast, and it held together and tasted good even cold. I packaged the rest of the lentils in freezer bags in proportions to make the loaf next time so all I have to do is put everything together and pop it into the oven. I used the Sweet & Spicy BBQ sauce this time so I’ll try the Killer Ketchup next time. Someone mentioned about making the mix into meatballs; I don’t see why that would not work because it does hold together very well. Another great recipe, Julie Marie!

  12. posted by huclkengirl on September 23, 2014

    Julie said on the support group ( Facebook called Protective Diet Living) That she has not tried it yet. She thinks they would be fine. They require a longer stove top cook time though. So adjust accordingly! She warns that it may cause the loaf to fall apart! Let us know if you try it!

  13. posted by huclkengirl on September 23, 2014

    Is it ok to use Green Lentils in place of Red ones? Or will that change the texture etc..?

    • posted by deskjockie on September 23, 2014

      my question too; I only have green lentils at this time and want to make this for dinner!

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