Mepkin Mushroom Loaf

Serves: 6-8


  • 4 cups diced mushrooms
  • 4 cups cooked lentils
  • 1 large chopped onion
  • 2 celery ribs, chopped fine
  • 1 coarsely grated carrot
  • 3 cups fresh bread slices shredded/crumbs
  • 4 large beaten eggs
  • 2 chicken bouillon cubes – dissolved in ½ cup hot water
  • ½ Tsp. pepper, taste for salt. Add as needed.


  1. Make topping: Mix 1 cup bread crumbs, ½ cup grated pasta cheese, and ½ cup melted butter in a bowl.
  2. In a separate, large bowl, place bread crumbs, buillon with water, and eggs. Mix.
  3. Add remaining ingredients and mix well. Taste and salt as necessary.
  4. Put mixture in greased loaf pan and top with the bread topping. (If mixture is dense, add water.)
  5. Bake at 350 ° F until top is golden brown (about 40 minutes) and serve hot.
  6. Note: A brown gravy will be great to top serving slices. Optional.

Pat Nelson Original Recipe