Gluten Free Vegetarian Meatloaf Recipe Ragu

VEGETARIAN GLUTEN-FREE MEAT LOAF COMFORT FOOD

Vegetarian Gluten-Free Meat Loaf Comfort Food image

After many trials and errors, trying to produce a vegetarian meat loaf I've finally succeeded. I'm also gluten free which makes producing a no meat loaf even harder. This recipe does require eggs which makes it vegetarian instead of vegan. I still haven't figured out the vegan and gluten-free meat loaf thing. If you're looking for comfort food this is yummy! Enjoy!

Provided by PopcornHols

Categories Meatloaf

Time 1h

Yield 4 mini loaves, 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 small onion, finely chopped
1 carrot, finely chopped
1 celery rib, finely chopped
3 garlic cloves, minced
2 tablespoons olive oil
1 (15 ounce) can chickpeas
2 tablespoons soy sauce
1/2 cup pecan pieces, chopped
2 eggs
1/2 teaspoon basil, dry
1/2 teaspoon oregano, dry
1/4 teaspoon sage, dry
4 tablespoons ketchup (for tops of mini loaves)

Steps:

Saute onion, carrot, celery until translucent about 5 minutes.
Add garlic and saute about 3 or 4 more minutes. Set aside and cool.
Preheat oven to 375 degrees Fahrenheit.
Drain and rinse the chickpeas; place in a bowl and mash them with a fork.
Add cooled onion mixture, soy sauce, pecans, eggs, basil, oregano, and sage to the mashed chickpeas.
Mix together thoroughly.
Make sure your mini loaf pan is well oiled.
Divide the mixture into four loafs.
Add a light layer of ketchup to the top of the loaves.
Cover with foil and bake covered for 30 minutes.
Uncover and add a little more ketchup to the tops.
Bake for 10 more minutes uncovered.
Enjoy!

Nutrition Facts : Calories 354.5, Fat 20.3, SaturatedFat 2.7, Cholesterol 93, Sodium 1043, Carbohydrate 34.6, Fiber 7.1, Sugar 5.9, Protein 11.4

EASY GLUTEN-FREE MEATLOAF

Easy Gluten-Free Meatloaf image

I've been tweaking recipe after recipe trying to find a good gluten-free meatloaf recipe that would hold together and not crumble. This one's a winner!

Provided by Jennifer Lovato Barkdull

Categories Beef Meatloaf

Time 1h30m

Yield 14

Number Of Ingredients 10

Ingredients

3 slices gluten-free bread
3 ½ pounds ground beef
3 large eggs
3 teaspoons salt
ground black pepper to taste
1 cup evaporated milk
⅔ cup steak sauce (such as A1®), or to taste
1 medium onion, chopped
1 cup diced green bell pepper
4 slices bacon, or more as needed

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Cover a rack with foil and set inside a roasting pan.
Tear bread into pieces and pulse in a blender or food processor until uniform crumbs form.
Transfer bread crumbs to a bowl and mix with ground beef, eggs, salt, and pepper. Add milk, 2/3 cup steak sauce, onion, and bell pepper; mix to combine.
Shape mixture into a loaf and place on the prepared rack. Cover with bacon slices and brush the top with additional steak sauce.
Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Allow to stand 5 minutes before slicing.

Nutrition Facts : Calories 454.7 calories, Carbohydrate 7.7 g, Cholesterol 147 mg, Fat 36.4 g, Fiber 0.7 g, Protein 23.1 g, SaturatedFat 14.7 g, Sodium 805.2 mg

GLUTEN FREE VEGETARIAN MEATLOAF RECIPE #RAGU

Gluten Free Vegetarian Meatloaf Recipe #Ragu image

Ragú® Recipe Contest Entry. This dinner is Gluten Free, low in fat, it's easy and quick to make .You won't miss the calories or the meat in this non-meat version. Recipe by Maureen A. Clancy

Provided by Maureen C.

Categories Sauces

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 17

Ingredients

1 cup lentil beans, cook in 1 1/2 cups boiling water
1/2 cup Ragú® Pasta Sauce (spaghetti sauce with mushrooms)
1 teaspoon salt 1 tsp. black pepper
1 dash hot sauce (Siracha)
1/2 cup drained black beans
1 small sweet vidalia onion, chopped fine
1 cup tri color bell pepper, chopped fine
1 cup quick-cooking oats, gluten free (Bobs Red Mill)
1/4 cup grated feta cheese
1/2 cup monterey jack pepper cheese
1 egg, beaten
4 1/2 ounces Ragú® Pasta Sauce, with mushrooms (or pizza sauce, garden chunky spahetti sauce)
1 teaspoon garlic powder
1 teaspoon dried basil
1 tablespoon chopped cilantro
1/2 teaspoon seasoning salt
1/4 teaspoon black pepper

Steps:

Add salt to water and RAGU bring to a boil in a saucepan.
Add lentils and simmer covered 25-30 minutes, until lentils are soft and most of water is evaporated.
Remove set aside and cool slightly.
Drain and partially mash lentils.
Scrape into mixing bowl and allow to cool slightly.
Stir in onion, oats and chees, beans & gently mix.
Add egg, RAGU tomato sauce, garlic, basil, cilantro, seasoning salt and pepper.
Spoon into loaf pan that has been generously sprayed with Pam.
Smooth top with back of spoon. Add more Ragu sauce and spread a thin layer on top.
Bake at 350 degrees for 30- 45 minutes until top of loaf is dry, firm and golden brown. Turn out loaf onto serving platter.
In a sauté pan add 1 Tb. olive oil and lightly brown 1 cup sliced mushrooms. Pour over the top of meatloaf.
Serve with mashed spaghetti squash topped Ragu Mushroom Sauce and grated cheese.
Bob's Red Mill carries Gluten free products for people w/ celiac disease.

Nutrition Facts : Calories 213.6, Fat 9, SaturatedFat 4.8, Cholesterol 67.4, Sodium 202, Carbohydrate 22.4, Fiber 4.9, Sugar 1.7, Protein 11.5

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