BEST VEGETARIAN MEATLOAF
This vegetarian meatloaf is hearty and pleases even the most passionate of meat eaters! It's a family favorite dinner party recipe.
Provided by Sonja Overhiser
Categories Main Dish
Time 2h
Number Of Ingredients 17
Steps:
- Prepare the brown rice using Stovetop Brown Rice or Instant Pot Brown Rice. (You'll need 1/2 cup dry rice to yield 1 1/2 cups cooked; or you cook 1 cup dry rice and save the leftovers.)
- Preheat oven to 375°F.
- Place 1 1/2 cup walnuts and 1/2 cup cashews on a baking sheet and toast for 8-10 minutes, until lightly browned. Allow to cool.
- Meanwhile, finely chop 1 onion and mince 3 cloves garlic. Clean and finely chop the mushrooms. Finely chop the 2 tablespoons fresh parsley. When the nuts have cooled, finely chop them with a knife or in a food processor.
- In a large skillet, heat about 2 tablespoons olive oil. Add the onion and garlic and cook until translucent, about 3 minutes. Add the mushrooms, 1 teaspoon marjoram, 1 teaspoon thyme, and 1 teaspoon sage. Cook about 5 minutes, until the mushrooms are golden. Transfer to a large bowl.
- In a small bowl, lightly beat together 4 eggs.
- In the large bowl, combine the onion and mushroom mixture with the toasted walnuts and cashews, parsley, 1 1/2 cups cooked rice, 1 cup cottage cheese, 12 ounces Swiss cheese, beaten eggs, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper.
- Butter a 9-inch loaf pan, line the bottom with parchment paper, and butter it again. Pour the mixture from the bowl into the pan.
- Bake 1 hour until golden brown. Let cool in pan for 20 minutes, then invert loaf and remove from pan. Slice into pieces and serve warm. Leftovers can be stored for a few day in the refrigerator or a few months in the freezer (cut into pieces). Reheat in a 375F oven.
Nutrition Facts : Calories 471 calories, Sugar 3 g, Sodium 977.9 mg, Fat 28 g, SaturatedFat 8.6 g, TransFat 0 g, Carbohydrate 32.4 g, Fiber 4.6 g, Protein 25.7 g, Cholesterol 101.6 mg
VEGETARIAN MEATLOAF THAT TASTES LIKE MEATLOAF!
My co-worker made one of these, and I was lucky enough to be able to buy it in an auction. YUMMY! The texture was perfect, and there was no grease, unlike in a traditional meatloaf. I highly recommend it. He got the recipe from a BOCA Ground Crumbles package.
Provided by CorriePDX
Categories Low Cholesterol
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350°F
- If crumbles are frozen, microwave crumbles in medium bowl on high for 1-1/2 minute
- Add all remaining ingredients except ketchup; mix lightly. Let stand 5 minute.
- Shape into loaf in 8-inch pie plate; top with ketchup.
- Bake35 minute or until center is done (160ºF).
Nutrition Facts : Calories 305, Fat 12.4, SaturatedFat 3, Cholesterol 0.3, Sodium 953, Carbohydrate 24.9, Fiber 5.3, Sugar 7.6, Protein 23.8
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
MEAT(LESS)LOAF
Provided by Food Network
Categories main-dish
Time 1h55m
Yield 4 to 6 servings
Number Of Ingredients 17
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
Thanks to caramelized brown onions, there's some real magic going on in this meatless meatloaf! Despite having no beef in it, it's super savory with a meaty texture and flavor. With just enough binder to keep it together, it's slightly crumbly, but still melt-in-your-mouth tender and moist. Serve with mashed potatoes, green beans, and gravy.
Provided by Chef John
Categories Meatloaf
Time 2h25m
Yield 6
Number Of Ingredients 26
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.
Nutrition Facts : Calories 367.2 calories, Carbohydrate 37 g, Cholesterol 73.7 mg, Fat 17.9 g, Fiber 6.2 g, Protein 18.4 g, SaturatedFat 4.6 g, Sodium 1547 mg
FALL MEATLOAF
Provided by Katie Lee Biegel
Categories main-dish
Time 2h10m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
- Combine the ketchup, cranberry sauce and jalapeno in a small saucepan over medium heat. Bring to a simmer and let cook, stirring occasionally, 2 to 3 minutes. Remove from the heat, then discard the chile and set aside.
- Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the onion and celery and cook until both soften and start to become translucent, 3 to 4 minutes. Add the garlic and cook for another minute. Remove from the heat and allow to cool slightly.
- Combine the turkey, stuffing mix, eggs, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Add the onion mixture and 1 cup of the ketchup sauce and stir gently until just combined, making sure not to overmix.
- Transfer the mixture to the prepared baking sheet and shape it into a loaf. Pour the remaining ketchup sauce over the loaf and spread so that the entire loaf is covered with sauce. Bake for 30 minutes.
- Meanwhile, toss the sweet potatoes in a bowl with remaining tablespoon oil. Sprinkle with salt and pepper. Remove the meatloaf from the oven and scatter the wedges on the baking sheet around the meatloaf. Return to the oven and cook for another 45 minutes. Remove from the oven and let rest for 5 minutes, then slice and transfer to a serving platter. Surround with the baked sweet potatoes.
MEATLESS MEATLOAF (OATMEAL)
Here's another vegan meatloaf... I'm sorry but I haven't yet tried this recipe myself, am posting it so I can find it when I want to try it.
Provided by JMigs0
Categories Beans
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Make the sauce and set aside: Saute small onion, green pepper in oil until lightly browned. Add tomato sauce and bring to a boil, boil for 2-3 minutes.
- To make meatless meatloaf: Mash soybeans with fork. Add oatmeal, nuts and eggs and mix well.
- Blend mixture with remaining ingredients.
- Place mixture in a greased 9x5x3 loaf pan.
- Top with tomato sauce and bake at 350 degrees F for 50 minutes.
Nutrition Facts : Calories 419.2, Fat 22.2, SaturatedFat 3.4, Cholesterol 158.6, Sodium 1564.7, Carbohydrate 40.6, Fiber 8.1, Sugar 15.2, Protein 20.3
MEATLESS MEATLOAF
This cheese and nut loaf is rich in taste and is every bit as satisfying as your favorite meat loaf.
Provided by Geema
Categories Grains
Time 2h
Yield 1 cheese nut loaf
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Roast the nuts for 5-7 minutes and then chop coarsely.
- Turn up the oven to 375°F.
- Cook the onion in the butter until soft.
- Season with salt and pepper, add the garlic, chopped mushrooms, and herbs.
- Cook until the liquid released by the mushrooms is reduced.
- In a bowl, combine the onion/mushroom mix with the cooked rice, nuts, eggs, cottage cheese and grated cheese.
- Season to taste.
- Butter a loaf pan and fill it with the loaf mixture.
- Bake the loaf about 1 to 1/4 hours until the top is golden and rounded.
- Let the loaf sit out of the oven for 10 minutes before turning out onto a serving plate.
- Serve with a mushroom or herb bechamel sauce.
Nutrition Facts : Calories 3272.2, Fat 246.5, SaturatedFat 73.2, Cholesterol 1087.6, Sodium 2062.1, Carbohydrate 147.4, Fiber 22.2, Sugar 18.1, Protein 142.7
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