Wheatloafnomeatmeatloaf Recipes

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REALLY GOOD VEGETARIAN MEATLOAF (REALLY!)



Really Good Vegetarian Meatloaf (Really!) image

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

2 cups water
1 teaspoon salt
1 cup lentils
1 small onion, diced
1 cup quick-cooking oats
3/4 cup monterey jack cheese or 3/4 cup American cheese
1 egg, beaten
4 1/2 ounces spaghetti sauce or 4 1/2 ounces tomato sauce
1 teaspoon garlic powder
1 teaspoon dried basil
1 tablespoon dried parsley
1/2 teaspoon seasoning salt
1/4 teaspoon black pepper

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

WHEAT LOAF (NO- MEAT MEATLOAF)



Wheat Loaf (No- Meat Meatloaf) image

This recipe came from a vegetarian cooking class I took. It makes a great substitute for meat loaf! It is NOT low fat but, it is VERY good! It makes great sandwiches the day after too. Just slice and put on some whole wheat bread with a little extra ketchup. YUMMY!

Provided by Theresa P

Categories     Fruit

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 11

1 cup finely ground raw not toasted walnuts (I use my blender to do this)
1 cup wheat germ (also raw)
1 cup grated mild cheddar cheese
3/4 cup tomato juice
2 eggs, well beaten
1 large onion, finely chopped
1 teaspoon thyme
1/4 teaspoon marjoram
1/2 teaspoon oregano
1/2 teaspoon basil
salt and pepper

Steps:

  • Preheat oven to 350°F.
  • Mix together the nuts, wheat germ and cheese.
  • Add remaining ingredients and mix well.
  • Turn all of the mixture into a WELL oiled loaf pan.
  • Bake for 45 minutes.
  • I glaze this with ketchup (fruit sweetened) about the last 5 minutes of baking.
  • I also let this sit in the loaf pan for 5-10 minutes to firm up a little before removing.
  • Serve like "meat loaf" with your favorite sides!

Nutrition Facts : Calories 469.2, Fat 33.8, SaturatedFat 9, Cholesterol 135.4, Sodium 338.2, Carbohydrate 25.3, Fiber 6.5, Sugar 4.3, Protein 22

"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

4 tablespoons olive oil
2 pounds brown mushrooms, sliced
2 teaspoons kosher salt, divided
½ cup diced yellow onion
¼ cup diced celery
2 tablespoons tomato paste
2 teaspoons beef base (such as Better than Bouillon®)
¼ cup water
1 cup cooked black lentils
2 large eggs, beaten
2 tablespoons soy sauce
2 teaspoons Worcestershire sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon freshly ground black pepper
¼ teaspoon dried oregano
¼ teaspoon dried thyme
1 pinch cayenne pepper, or to taste
2 tablespoons ketchup
½ cup fine dry bread crumbs
⅔ cup rolled oats
1 cup grated Parmigiano-Reggiano cheese
2 teaspoons olive oil
2 tablespoons ketchup
2 tablespoons Dijon mustard
2 tablespoons brown sugar

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

CLASSIC MEATLOAF



Classic Meatloaf image

Keep this meatloaf recipe handy: It's the only one you'll need.

Provided by Food Network Kitchen

Time 1h25m

Yield 6

Number Of Ingredients 10

1 1/2 pounds ground meatloaf mix (equal parts ground beef, pork and veal or turkey)
1 cup dried breadcrumbs
2 tablespoons chopped fresh flat-leaf parsley
2 large eggs, lightly beaten
1 medium onion, grated
1 clove garlic, minced
1/2 cup ketchup
1 tablespoon plus 1 teaspoon Worcestershire sauce
Kosher salt and freshly ground black pepper
2 teaspoons light brown sugar

Steps:

  • Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment.
  • Combine the meatloaf mix, breadcrumbs, parsley, eggs, onion, garlic, 1/4 cup of the ketchup, 1 tablespoon of the Worcestershire, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large mixing bowl. Using your hands, mix together until well combined.
  • Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf about 9 inches by 5 inches. Bake the meatloaf for 30 minutes.
  • Stir the brown sugar together with the remaining 1/4 cup ketchup and 1 teaspoon Worcestershire in a small bowl for the glaze. Brush the top and sides of the meatloaf all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.

VEGETARIAN LOAF (NO-MEAT MEATLOAF)



Vegetarian Loaf (No-Meat Meatloaf) image

This recipe is an adaptation of two recipes which I combined. The first recipe is Wheat Loaf (Recipe # 58627). The second recipe is Chili Meatloaf from the Splenda Cookbook. My girlfriend is a vegetarian and she loves this "meatloaf". I'm not a vegetarian, but I like it too.

Provided by robertriod

Categories     < 4 Hours

Time 1h15m

Yield 3-4 serving(s)

Number Of Ingredients 15

1 (12 ounce) package Morningstar Farms Meal Starters Grillers recipe crumbles (or other soy ground meat subsitute)
1/2 cup toasted wheat germ
1/4 cup breadcrumbs
1 cup shredded reduced-fat monterey jack cheese
1/2 cup tomato sauce
1/4 cup Egg Beaters egg substitute (or 1 egg)
1 teaspoon yellow mustard
2 teaspoons dried onion flakes
2 teaspoons dried parsley flakes
1/2 teaspoon chili powder
1/4 teaspoon kosher salt
1 tablespoon Splenda sugar substitute
2/3 cup tomato sauce
1/2 teaspoon chili powder
1 tablespoon Splenda sugar substitute

Steps:

  • Preheat Oven to 350 degrees.
  • Prepare a WELL greased/oiled 8x4 inch loaf pan and set aside.
  • Mix ingredients for TOPPING SAUCE in a small bowl and set aside in refrigerator.
  • Mix crumbles, wheat germ, breadcrumbs, and cheese in a large bowl until well blended.
  • Add remaining ingredients for LOAF and mix well.
  • Turn out mixture into the loaf pan.
  • Bake for about 45 minutes (depending on pan size and oven).
  • Add TOPPING SAUCE in the last 15 minutes of Baking.
  • Let sit in loaf pan for 5-10 minutes to firm up a little before removing.

Nutrition Facts : Calories 206.5, Fat 5.4, SaturatedFat 2.1, Cholesterol 7.9, Sodium 959.5, Carbohydrate 25.4, Fiber 4.8, Sugar 5.2, Protein 16.3

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