Matchless Meatloaf Food

MEATLESS MEATLOAF

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 8x4 inch loaf pan.
• Place the onion, celery, fresh tomato, garlic, carrots, and salt and pepper into a food processor. Process until the vegetables have been pureed. Add the egg, tofu, and Parmesan cheese; process. Finally, pour in the bread crumbs, and process until evenly incorporated and the mixture is firmer. Pack the mixture into the prepared loaf pan.
• Bake in the preheated oven for 50 minutes, then top with the Cheddar cheese and canned crushed tomatoes. Continue baking until the cheese melts and the crushed tomatoes are hot, about 15 minutes more.

MEAT(LESS)LOAF

Steps:

• Preheat the oven to 400 degrees F.
• Pulse the mushrooms and onions in a food processor until they are pea-sized pieces.
• Toss the mushroom/onion mixture in the olive oil in a roasting pan. Roast for 20 minutes. Stir the mushroom mixture. Roast an additional 10 minutes.
• Meanwhile, use the food processor to roughly chop the zucchini. Place it aside.
• Puree the chickpeas and add the paprika, cumin, salt, pepper and chile powder. Combine with the mushroom mixture, then add the zucchini and breadcrumbs. (The mixture should be damp but not wet; add more breadcrumbs if necessary to tighten it up.)
• Form the mixture into a loaf in a loaf pan lined with parchment paper.
• Top the mixture generously with the Spicy Ketchup and bake until the meatloaf is quite firm (with the texture of meatloaf), about 40 minutes.
• Let rest 10 minutes before slicing or chill it if using later.
• Serve with your favorite sides. We recommend good, old-fashioned mashed potatoes or cheesy grits and sautéed seasonal vegetables.
• Whisk together the ketchup, brown sugar, hot sauce, black pepper and habanero in a saucepan. Cook over medium heat until the sugar is dissolved. Refrigerate or use immediately.

"BETTER THAN BEEF" MEATLESS MEATLOAF

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Very generously grease a loaf pan.
• Heat olive oil in a large skillet over high heat. Add mushrooms and 1 teaspoon kosher salt and sauté until nicely browned and juices have evaporated, about 10 minutes. Stir in onion and cook until soft, another 5 to 7 minutes.
• Add celery, tomato paste, and beef base; cook and stir until tomato paste begins to toast on the bottom of the pan, about 3 minutes. Stir in water and turn off the heat; let sit for about 3 minutes.
• Transfer mushroom mixture into a food processor. Add cooked lentils and pulse until finely chopped but not pureed.
• Transfer to a mixing bowl and add eggs, soy sauce, Worcestershire sauce, onion powder, garlic powder, pepper, remaining 1 teaspoon salt, oregano, thyme, cayenne, ketchup, bread crumbs, oats, and Parmigiano-Reggiano cheese. Mix until thoroughly combined.
• Transfer mixture into the prepared loaf pan, then wrap with foil and place on a sheet pan.
• Bake in the center of the preheated oven until firm to the touch, about 1 hour.
• Remove the loaf from the oven and place on a wire rack. Remove the foil and place it on the baking sheet. Grease the foil with 2 teaspoons olive oil. Let the loaf sit for 10 to 15 minutes, and increase the oven temperature to 450 degrees F (230 degrees C).
• While the loaf is resting, make the glaze: Whisk ketchup, Dijon mustard, and brown sugar together in a small bowl.
• Invert the loaf onto the foil and spread glaze all over the surface, mostly on the top but some on the sides.
• Return to the oven and bake until the glaze is cooked on, 15 to 20 minutes.
• Carefully transfer the loaf onto a cutting board. Cut into 6 slices and serve.

REALLY GOOD VEGETARIAN MEATLOAF (REALLY!)

Steps:

• Add salt to water and boil in a saucepan.
• Add lentils and simmer covered 25-30 minutes, until lentils are soft and most of water is evaporated.
• Remove from fire.
• Drain and partially mash lentils.
• Scrape into mixing bowl and allow to cool slightly.
• Stir in onion, oats and cheese until mixed.
• Add egg, tomato sauce, garlic, basil, parsley, seasoning salt and pepper.
• Mix well.
• Spoon into loaf pan that has been generously sprayed with Pam (non-stick cooking spray) or well-greased.
• Smooth top with back of spoon.
• Bake at 350 degrees for 30- 45 minutes until top of loaf is dry, firm and golden brown.
• Cool in pan on rack for about 10 minutes.
• Run a sharp knife around edges of pan then turn out loaf onto serving platter.

MATCHLESS MEATLOAF

Steps:

• Preheat oven to 350°F.
• In a bowl, break up meat with a fork; add crumbs, onion and parsley, mixing well.
• Beat egg, mix with remaining ingredients. Pour over meat. With fork, toss lightly tp.
• blend thoroughly.
• Mixture will be soft. Turn into a 9x5x3-inch loaf pan.
• Bake for 1 hour.
• Let set about 10 minutes before slicing.
• *This loaf will be moist and tender if you mix it lightly with a fork.