This is one of the easiest vegetarian meatloaf recipes I’ve tried, but it is also the best.
It comes to me from a nonprofit group based in D.C. called Compassion over Killing. From the group’s name, you probably already figured out that they are an animal advocacy organization. Check them out at www.COK.net for more recipes and info.
Obviously this group supports a cause that is close to my heart, so I really urge everyone to check them out and learn a thing or two.
One of the many great things about cooking vegan dishes is that you never have to worry about undercooked veggies making you sick like you do with meats that may not be cooked all the way through.
I tried making this meatloaf in the easiest way possible by using the frozen veggie crumbles, mixing in all of the ingredients and tossing them in a loaf pan and baking.
I added liquid smoke to the mixture and it was a pretty good addition to an already great recipe.
The COK.net recipe calls for baking this meatloaf at 350 for one hour and twenty minutes wrapped in foil.
It’s probably a good idea to let the crumbles defrost first, because it took mine an extra 25 minutes or so. The recipe is so simple and so flavorful that it is well worth the time spent waiting.
So chop the onions finely, mix everything together in a large bowl, transfer to the loaf pan and bake until the top is nicely browned.
Serve with mashed potatoes and maybe some veg gravy (Hain makes a super-easy packet that you just mix with a cup of water and microwave for two minutes) and some basic veggies on the side.
1 pound of veggie crumbles/ground beef substitute
3 tbsp ketchup
2/3 tbsp prepared mustard
½ tbsp horseradish
1 small onion, finely chopped
1 tsp salt
½ cup bread crumbs
¼ cup soy milk
½ tbsp soy sauce (or Bragg’s Liquid Aminos)
1 tsp liquid smoke