VEGETARIAN MEATLOAF - HEALTHY
This meatloaf is as good or better than the "animal protein" version, but with cholesterol levels as they are this vegetarian version is good tasting and good for you. I really enjoyed this as a meatloaf sandwich. This is a variation of a vegan recipe I found in a vegetarian magazine.
Provided by ExecutiveCook
Categories Lunch/Snacks
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat Oven to 350°F.
- Grind walnuts to powder and set aside.
- Sauté celery, onion, green onion and garlic over medium heat until tender about 4 minutes.
- Remove veggies from heat and let cool while you do the following steps.
- Mash tofu in a bowl and stir in walnuts, feta, oats, soy sauce, ketchup, mustard, parsley, and poultry seasoning.
- Once mixed stir in veggies.
- Season with salt and pepper.
- Coat 9X5in loaf pan with cooking spray.
- Add mixture and pack in tightly.
- Top with a thin coat of ketchup.
- Bake for 55 minutes.
VEGETARIAN MEATLOAF
For those vegetarians who miss the taste of meatloaf, here is a tasty vegetarian version that matches the flavor.
Provided by RAINSINGER
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 1h20m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 5x9 inch loaf pan.
- In a bowl, mix 1/2 the barbeque sauce with the vegetarian burger crumbles, green bell pepper, onion, garlic, bread crumbs, Parmesan cheese, and egg. Season with thyme, basil, parsley, salt, and pepper. Transfer to the loaf pan.
- Bake 45 minutes in the preheated oven. Pour remaining barbeque sauce over the loaf, and continue baking 15 minutes, or until loaf is set.
Nutrition Facts : Calories 155.2 calories, Carbohydrate 21.3 g, Cholesterol 24.9 mg, Fat 3.3 g, Fiber 2.3 g, Protein 9.6 g, SaturatedFat 0.6 g, Sodium 687.9 mg, Sugar 12.6 g
REALLY GOOD VEGETARIAN MEATLOAF (REALLY!)
High in fiber and protein, low in fat, easy and really yummy! I've always thought meatloaf looks and smells so delicious and savory so, as a vegetarian, I decided to make a no-meat version! This is basically our favorite meatloaf recipe but with cooked mashed lentils instead of ground meat. The result is a very tasty dinner!
Provided by SaraFish
Categories Grains
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 264, Fat 10.2, SaturatedFat 5.2, Cholesterol 69.1, Sodium 810.4, Carbohydrate 29, Fiber 7, Sugar 3.6, Protein 14.8
REALLY GREAT MEATLOAF!
I think you will really enjoy this meatloaf, I know my family does! ---if you have any left overs just warm slightly and serve in crusty buns with BBQ sauce --- this is great served with mashed taters or fries, the topping recipe may be doubled if desired ----- *note* if you want to take this meatloaf to another level and make this company-worthy prepare the meatloaf with the stuffing mixture in the middle, this is only optional the meatloaf is still delicious by itself --- prep time does not include preparing the stuffing mixture.
Provided by Kittencalrecipezazz
Categories Pork
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 23
Steps:
- Set oven to 350°F.
- Prepare a 9 x 5-inch baking pan and a baking sheet covered with foil to place underneath to catch any drippings.
- Using clean hands mix together all meatloaf ingredients except the 1/2 to 3/4 cup ketchup and the brown sugar, until well combined in a large bowl (adding in a little more breadcrumbs if needed).
- Pack the mixture into prepared pan.
- Place the pan on a foil-lined baking sheet to catch any spills.
- Bake for about 1 hour.
- Mix together ketchup with enough brown sugar to taste (start with 2 tablespoons adding in as much brown sugar as you desire to reach desired sweetness).
- After the 1 hour of baking, remove the meat loaf (at this point you can carefully drain off some of the fat if desired) and spread the ketchup/brown sugar mixture over the top.
- Place back in the oven and bake for another 15-20 minutes, or until the meat loaf is pulling away from the sides of the pan.
- OPTIONAL for the stuffing mixture; melt butter in a skillet over medium heat; add in mushrooms, onion and thyme, cook stirring until the mushrooms brown and loose their moisture.
- Add in the soft breadcrumbs and cook until lightly browned.
- Season with salt and pepper.
- Spread evenly onto the bottom layer of beef mixture, then press down slightly.
- Top with layer of beef mixture and bake as stated.
Nutrition Facts : Calories 763.7, Fat 41.2, SaturatedFat 16.9, Cholesterol 208.9, Sodium 1448.7, Carbohydrate 50.2, Fiber 4.8, Sugar 13, Protein 45.9
REALLY GOOD VEGETARIAN MEATLOAF (MODIFIED)
This is a modified version of another recipe on this site, http://www.food.com/recipe/really-good-vegetarian-meatloaf-really-33921. The original recipe didn't work too well for us: the onions were raw, and it lacked texture and interest.
Provided by Chris Wilson UK
Categories Lentil
Time 1h30m
Yield 8 slices, 4 serving(s)
Number Of Ingredients 15
Steps:
- Add salt to water and boil in a saucepan. Add lentils and simmer uncovered 10-15 minutes, until lentils are soft and most of water has evaporated. Drain and partially mash lentils. Scrape into mixing bowl and allow to cool slightly.
- Meanwhile, fry the onions, garlic and celery until soft (10-15 minutes). Add grated carrot and fry for another 10 minutes. Add to the mixing bowl, followed by the oats, tomato sauce, cheese, basil, parsley and seasoning (salt and pepper) and mix well. Mix in the egg last, to avoid cooking it too much in the warm mixture.
- Spoon into loaf pan or baking dish (9") 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.
Nutrition Facts : Calories 290.4, Fat 11.1, SaturatedFat 5.9, Cholesterol 72.5, Sodium 967.4, Carbohydrate 32.8, Fiber 8.3, Sugar 5.7, Protein 16.3
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- Place a piece of parchment paper on a baking sheet (with edges). Place the meat mixture onto the middle of the parchment paper and shape into a loaf.
- Bake at 350 degrees for 30 minutes. While it is baking, mix up the sauce ingredients in a small bowl.
- After 30 minutes, remove meatloaf from oven; spread the sauce completely over the top and sides of the loaf. Put the meatloaf back into the oven and continue baking for an additional 30 minutes. (Meatloaf will cook for a total of 60 minutes).
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