Meatless Meatloaf
Serves 4
Time 1 hr 15 min
Who says vegetarians can't enjoy meatloaf? This meatless version uses premade veggie burgers for a quick and easy take on the classic.
Special Diets:
Ingredients
- 2 teaspoons extra-virgin olive oil, more for oiling pan
- 1 small organic yellow onion, finely diced
- 1 clove garlic, finely chopped
- 1/2 green bell pepper, minced
- 1 package (4 burgers) vegan veggie burgers, thawed overnight in refrigerator
- 3 tablespoons tahini
- 1 (15.0-ounce) can tomato sauce, divided
- 1 tablespoon low-sodium soy sauce
- 1/2 cup cooked brown rice
- 1/2 cup dry bread crumbs
- 1 tablespoon dried parsley
Method
Preheat the oven to 350°F.
Heat oil in a skillet over medium heat.
Add onion, garlic and pepper, and cook until onions are translucent and peppers are soft, about 7 minutes.
Transfer to a large bowl.
Crumble the veggie burgers into the large bowl with the cooked onion mixture.
In a separate bowl, combine the tahini, 1/3 cup tomato sauce and soy sauce.
Add the tahini mixture, rice, breadcrumbs and parsley to the large bowl.
Stir to mix well.
Transfer mixture to an oiled loaf pan.
Spread 1/2 cup tomato sauce on top.
Bake 45 minutes.
Allow to cool 15 minutes before slicing.
Serve slices with warm remaining tomato sauce.
Nutritional Info:
Per serving: 350 calories (130 from fat), 14g total fat, 2g saturated fat, 0mg cholesterol, 500mg sodium, 39g carbohydrates (4g dietary fiber, 9g sugar), 16g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 2 teaspoons extra-virgin olive oil, more for oiling pan
- 1 small organic yellow onion, finely diced
- 1 clove garlic, finely chopped
- 1/2 green bell pepper, minced
- 1 package (4 burgers) vegan veggie burgers, thawed overnight in refrigerator
- 3 tablespoons tahini
- 1 (15.0-ounce) can tomato sauce, divided
- 1 tablespoon low-sodium soy sauce
- 1/2 cup cooked brown rice
- 1/2 cup dry bread crumbs
- 1 tablespoon dried parsley