MEATLESS MEATLOAF
Tomatoes, Parmesan cheese, and tofu combine with eggs and breadcrumbs to create this vegetarian version of meatloaf.
Provided by eileen
Categories 100+ Everyday Cooking Recipes Vegetarian Protein Tofu
Time 1h25m
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 412.8 calories, Carbohydrate 37.1 g, Cholesterol 83.8 mg, Fat 19.8 g, Fiber 5.7 g, Protein 25.3 g, SaturatedFat 8.7 g, Sodium 1215.7 mg, Sugar 6.3 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
MEATLESS MEATLOAF WITH MUSHROOM GRAVY
Provided by Food Network Kitchen
Categories main-dish
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- For the loaf: Over a gas burner or under an electric broiler, char the eggplants until the skin is black, turning as needed to cook all sides evenly. Wrap in foil and set aside to steam for 20 minutes. Remove from the foil and gently brush the skin off or rinse under warm water.
- Preheat oven to 400 degrees F.
- Pulse the walnuts in a food processor until finely ground. Transfer to a large bowl. Pulse the eggplant, tofu, and mushrooms into small pieces. Add mixture to the walnuts along with the remaining loaf ingredients. Mix together until evenly combined. Transfer the mixture into a 1 1/2-quart loaf pan or casserole dish and bake for 1 hour.
- For the gravy: Melt the butter in a skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, about 8 minutes. Season mushrooms with salt and pepper to taste. Scatter the flour over the mushrooms and stir until lightly browned, about 1 minute. Add the marsala and broth and bring to a boil, cooking until thickened, about 2 minutes. Add the cream and fresh thyme leaves and season with salt and pepper.
- Unmold the meatless loaf, slice, and serve with the mushroom gravy.
Nutrition Facts : Calories 389 calorie, Fat 20.5 grams, SaturatedFat 6 grams, Cholesterol 55 milligrams, Sodium 1024 milligrams, Carbohydrate 33 grams, Fiber 11 grams, Protein 20 grams, Sugar 8 grams
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
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.
MEATLESS "MEAT"-LOAF
Delicious vegetarian meatloaf recipe...Guilt-free and great even for meat eaters.
Provided by Valyn
Categories Main Dish Recipes Meatloaf Recipes
Time 1h15m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat olive oil in a frying pan over medium heat. Add onion, bell pepper, and garlic. Cook until onions are translucent, about 5 minutes.
- Add burger crumbles and tomato; cook until tomato breaks down, about 5 minutes. Season with salt, pepper, rosemary, thyme, and basil. Stir and remove from heat. Let mixture cool slightly.
- Place burger-tomato mixture in a large bowl. Add stuffing mix and stir to combine. Mix broth, tomato paste, and Worcestershire sauce together in a separate bowl until evenly combined. Pour into the burger-stuffing mixture. Season to taste. Add egg and stir until moist. Pour meatloaf mixture into a loaf pan and smooth the top.
- Bake in the preheated oven until heated through, 45 to 60 minutes.
Nutrition Facts : Calories 148.2 calories, Carbohydrate 16 g, Cholesterol 23.4 mg, Fat 4.7 g, Fiber 2.9 g, Protein 10.8 g, SaturatedFat 0.8 g, Sodium 441.6 mg, Sugar 2.7 g
VEGETARIAN MEATLESS MEATLOAF WITH LENTILS
I've been trying many vegetarian 'meatloaf' recipes trying to find one we thought was just right. This is a conglomeration of several recipes and my own spin. You can top it with sauce or ketchup before baking, but I don't bother.
Provided by Sue Minckler
Categories Everyday Cooking Vegetarian
Time 1h30m
Yield 8
Number Of Ingredients 14
Steps:
- Combine broth and lentils in a saucepan and bring to a boil. Reduce heat and simmer until lentils are soft and broth is absorbed, 20 to 30 minutes. Drain extra broth, if necessary. Mash lentils slightly and transfer to a large mixing bowl.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
- Add oats, Cheddar cheese, panko, eggs, onion, ketchup, garlic, parsley, Worcestershire sauce, basil, red pepper flakes, salt, and black pepper to the bowl with the lentils and mix well. Transfer mixture to the prepared loaf pan.
- Bake in the preheated oven until loaf starts to brown, 35 to 45 minutes. Let sit 10 minutes before serving. Loosen sides using a spatula before slicing.
Nutrition Facts : Calories 235.4 calories, Carbohydrate 31.1 g, Cholesterol 55.8 mg, Fat 7.1 g, Fiber 9 g, Protein 13.7 g, SaturatedFat 3.5 g, Sodium 378.3 mg, Sugar 3.8 g
"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
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
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