Meatlessmeatloaf Recipes

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.

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.

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.

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.

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.

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.

Steps:

• Arrange a rack in the center of the oven and preheat to 450 degrees F. Line a rimmed baking sheet with foil.
• Whisk the eggs, milk, Worcestershire sauce and 2 teaspoons salt in a large bowl until completely combined. Heat the oil in a large skillet over medium-high heat. Add the onion, garlic, thyme, 1/2 teaspoon salt and 1 teaspoon pepper and cook, stirring occasionally, until the onions are tender and lightly golden brown, 8 to 10 minutes.
• Add 3 tablespoons of the ketchup and cook until most of the moisture has evaporated and the mixture is thick and brick red colored, 3 to 4 minutes. Remove the skillet from the heat and let the onions cool slightly. Then add them to the beaten eggs and mix to combine.
• Add the beef to the egg and onion mixture. Break up the meat with a fork or wooden spoon, and then mix to thoroughly combine; you don't want to see any lumps of raw beef. Add the panko and mix to combine. Stir the meat vigorously with a wooden spoon for about 7 seconds; it will become more homogenous and tackier.
• Transfer the meat to the prepared baking sheet and shape into a 9-by-5-inch loaf. Smooth the top and evenly spread the remaining ketchup over top. Bake for 5 minutes, and then reduce the oven temperature to 350 degrees. Continue to bake until an instant-read thermometer inserted into the center of the loaf registers 150 degrees F, 30 to 35 minutes. Allow the meatloaf to rest for 20 minutes before slicing.

Steps:

• In a large nonstick skillet, combine margarine, onion, carrots, celery, mushrooms, peppers and garlic. Sauté until onion is clear, about 5 minutes.
• In a bowl, combine oats, nuts, seasonings and bread crumbs. Add the sautéed vegetables and lentils.
• Mix in soy milk as needed, until mixture holds together well.
• Spray a 5 x 9-inch baking pan and pat mixture down firmly. Spread ketchup on top.
• Bake at 375 degrees for 1 hour. Enjoy!

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).

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.

Steps:

• In a large bowl, combine eggs, molasses, vinegar, mustard, hot pepper sauce, milk, oregano, onion soup mix, bread crumbs and parsley. Add ground beef; mix well. In a shallow baking pan, shape meat mixture into a 9x5-in. loaf. Bake at 350° for 1 hour and 40 minutes or until no pink remains. Drain. Let loaf stand 10 minutes before slicing.

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.