READ REPLIES

Bruce Nagler

If anyone knows of a great tasting fake meatloaf that is easy to prepare, please let me know of it. I have been experimenting for a couple of years, but am still short of perfection.
This is the first time I am posting a message on the Internet, so I will really be curious to know if anyone will respond. The net seems to be much fun!

Recipe(tried): Meatless Meatloaf with Tomato Sauce (using TVP)

Judy/AZ

MEATLESS LOAF

2 tbsp sunflower oil or other vegetable oil
2 medium onions, chopped
4 1/2 oz TVP granules
1 cup hot water or vegetable stock
1 1/2 cups breadcrumbs
1/2 Tbsp mixed herbs (such as parsley, sage, rosemary and thyme)
1 Tbsp freshly chopped parsley
2 cloves garlic, crushed
1 egg, beaten (or egg replacer)
2 Tbsp soy sauce
salt and pepper to taste
SAUCE:
2 cans (16 oz) chopped tomatoes
1 (6 oz) can tomato paste
salt and pepper to taste

Preheat oven to 350 degrees F.

In a large saucepan, heat oil and saute onions until lightly browned. Add the TVP mince, stir and cook for two minutes. Pour the hot water or stock over the saute and simmer for four minutes.

In a separate bowl, mix the breadcrumbs, herbs and garlic together with one cup cold water. Stir in the egg and leave to one side for ten minutes.

Combine the cooked TVP mince with the breadcrumbs mixture, then add the soy sauce. Stir well and season to taste. Using your hands, shape the mixture into an oval mound and place it in the center of a large baking dish, leaving plenty of space all around for the tomato sauce to run.

To make the sauce, heat the tomatoes, tomato paste and seasoning in a small saucepan, and pour over the loaf.

Bake for one hour.

Makes 6 servings - 1 loaf, approximately 6x10-inches (fits comfortably into a 9x13-inch pan with a couple inches margin around for sauce --- see below).

JTK's notes:
- I usually add more herbs & chopped garlic, and saute chopped vegetables like celery, carrots, and/or mushrooms after onions are done but before adding TVP.
- Hot sauce is a good addition, too, or other flavored sauce like veg. Worcestershire.
- The egg replacer works fine --- not sure if it's even necessary.
- I make the tomato sauce differently (sometimes I use canned/jar or homemade frozen sauce, and I prefer canned whole tomatoes, pureed, to prechopped ones), but it doesn't matter much.
- I make breadcrumbs from whatever bread is available, preferably whole wheat (lightly toasted for dryness) --- doesn't matter much either. Cracker crumbs would probably do as well, if you don't have bread around or a food processor/blender.
- I've made 1 1/2x recipe into a single loaf OK, but larger wouldn't work (would have to make separate loaves, if larger quantities are desired).

Recipe(tried): Meatless loaf

behr

MEATLESS LOAF

2 cups cottage cheese
2 cups crushed peanuts
1 cup cooked brown rice
2 tbsp chopped onion
2 tbsp olive oil
1 egg
1 tsp salt
1/2 tsp ground black pepper

Combine ingredients and bake in loaf at 350 degrees F for about 30 minutes.

Recipe(tried): Savory Lentil Loaf (using oats and mushrooms, meatless)

Dayle, B.C.

SAVORY LENTIL LOAF

Another prize winner for the Edmonton Journal. This is also excellent served reheated. It can be served as a 'hamburger' in a bun with mustard, lettuce tomatoes etc., yummy!

1 3/4 cups dried green lentils
4 cups water
1 bay leaf
1/2 Tbsp. salt
1/2 Tbsp. soy sauce
1/2 Tbsp. garlic powder
1/2 tbsp. celery seed
1/2 Tbsp. dried basil
1/2 Tbsp. dried thyme
1/2 Tbsp. ground sage
1/2 tsp. ground nutmeg
1/4 tsp. ground cayenne
2 medium onions, chopped
1 1/2 cups minced celery
1 cup mushrooms, chopped
2 cup old fashioned rolled oats, uncooked
2 Tbsp. vegetable oil
4 eggs, slightly beaten
1 medium tomato, sliced

Wash lentils and bring to a boil with 4 cups water, bay leaf, salt and seasonings. Reduce heat to simmer and cook with lid ajar.

After 20 minutes, add the celery, onion and mushrooms. Cook for about 10 min. more, until lentils are tender and water is absorbed.

Preheat oven to 350 degrees F.

Remove lentils from heat, remove bay leaf and stir 1 minute to let cool. Add oats and oil and mix well. Add eggs and quickly mix again.

Grease the bottom and sides of a loaf pan. Line the bottom with tomato slices and sprinkle with a little salt. Press the lentil mixture into the pan.

Bake at 350 degrees F for about 40 minutes. Let cool a little, then separate loaf from the pan and invert over a serving platter.

Top with a sprinkle of cheese to melt on the hot slices or with a favorite sauce.

May be served cold in sandwiches or reheated in pan. Freezes well.

Makes 6-8 servings (serve with a rich primavera sauce)

Recipe(tried): Vegetable Loaf (using bread crumbs, meatless)

SueA, CA

This one uses bread crumbs - use what you have on hand - whole wheat is good.

VEGETABLE LOAF

2 cups bread crumbs
2 cups milk, scalded
3 tablespoon butter or margarine
2 eggs, well beaten
1 cup nuts, chopped (I like walnuts)
1 onion, finely chopped
1 teaspoon salt
1 cup chopped celery
1 cup carrots, chopped (or shredded)
1/2 cup salsa or spicy tomato sauce

Put crumbs into large bowl and pour milk into them, using only as much milk at the crumbs will absorb. Add butter while mixture is hot and stir until butter is melted. Add well beaten eggs, then remaining ingredients. Turn into loaf pan which has been greased (or sprayed).

Bake for 1 hour at 325 degrees F.

Here's another loaf recipe for you to look over. Hope it helps in your search for the perfect one.

Recipe(tried): Meatless Meatloaf

Mary/Cincinnati

I tried the meatless loaf recipe similar to the one Jane from Arizona posted, but the recipe I had added 1 cup of sour cream. This made the recipe quite moist so that it barely is able to made into a firm loaf, in fact it is too moist. What do I do? Also I would like it to taste more like meatloaf and less like oatmeal. Help!