Meatloaf without the meat
This past weekend, I had a package of Lightlife Smart Grounds original that was going to expire pretty soon, so I set about trying to figure out something to make with it. I finally decided on a vegetarian meatloaf.
I used to really like meatloaf, back when I ate meat, but I hadn’t tried a vegetarian version since a rather unappetizing instance several years ago. But I came across a promising recipe on AllRecipes.com and altered it to fit my tastes and what I had on hand. It was quick to put together, and I have to say, it turned out FABULOUS. I’ve been singing its praises to my friends ever since. I hope you’ll enjoy it, too.
Vegetarian Meatloaf
1 (15 ounce) can tomato sauce
1 (12 ounce) package vegetarian burger crumbles
1/3 cup minced onion
2 cloves garlic, minced
1/2 cup dry bread crumbs
3 tablespoons Parmesan cheese
1 egg, beaten
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspon dried rosemary
salt and pepper to taste
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 5x9 inch loaf pan.
In a bowl, mix 1/2 of the tomato sauce with the vegetarian burger crumbles, onion, garlic, bread crumbs, Parmesan cheese, and egg. Season with thyme, basil, rosemary, salt and pepper. Transfer to the loaf pan.
Bake 45 minutes in the preheated oven. Pour about half of the remaining tomato sauce over the loaf, and continue baking 20 minutes, or until loaf is set.
