Vegetarian Meatloaf
This is both a "meaty" and a meatless main dish. I have put it in the meaty category because it definately has a meaty impression. You could always substitute actual ground beef or chicken and it wouldn't be vegetarian. But here is how I do it, and most people can't tell it's veggie. It's always a hit!!
Time: 1 – 1 ½ hours (but most of that is baking time)
Yield: 4 servings
Loaf pan, sprayed with non-stick spray
350°
Loaf Ingredients:
1 cup crushed ritz-type crackers
½ cup milk or half and half
1 lb beyond beef ground “meat” or similar
¼ cup onions, minced
5 clvs garlic, minced
1 tbsp Worcestershire sauce
1 tsp kosher salt
1 tsp freshly ground black pepper
1 tsp Herbes de Provence
¼ tsp ground mustard
Glaze ingredients:
½ cup ketchup
2 tbsp brown sugar
1 tbsp yellow mustard
1 tbsp apple cider vinegar
Place the crackers in a bowl and add the milk. Let the crackers soak up the milk then add the remaining loaf ingredients. Mix well with a spoon or your fingers.
Form mixture into your loaf in your pan. (at this point, I divided my meatloaf into two smaller pans, so I would have 2 – 2 person meals.) Be sure to leave some space around the loaf so the glaze can cover the sides.
Mix the glaze ingredients together and pour over meatloaf, being sure to cover all surfaces.
Place meatloaf into preheated oven and bake for 30 – 45 minutes. The internal temperature should be 160° and the glaze should be glossy and set.
Allow to rest for 15 minutes before serving.