Vegetarian Meatloaf with Vegetables

Submitted by Esther Mechler, from Renee at the Parkview Adventist Medical Center cafeteria

Vegetarian imitation ground beef is combined with onion, eggs, bread cubes, and savory herbs and spices. The meatless loaf is nestled with carrots and potatoes.

1/2 (14-oz.) package vegetarian ground beef (e.g. Gimme Lean)
1 (12-oz.) package vegetarian burger crumbles
1 onion, chopped
2 eggs, beaten - or substitute ground flax seed with water
2 Tbsp vegetarian Worcestershire sauce
1 tsp salt
1/3 tsp pepper
1 tsp ground sage
1/2 tsp garlic powder
2 tsp prepared mustard
1 Tbsp vegetable oil
3 1/2 slices bread, cubed
1/3 cup milk, unflavored soy or rice
1 (8-oz.) can tomato sauce

4 carrots, cut into 1-inch sections
4 potatoes, cubed
Cooking spray

1. Preheat oven to 350°F (175°C).
2. In a large bowl combine vegetarian ground beef, vegetarian ground beef crumbles, onion, eggs, Worcestershire sauce, salt, pepper, sage, garlic powder, mustard, oil, bread cubes and milk. Transfer to a 9x13-inch baking dish and form into a loaf. Pour tomato sauce on top.
3. Place carrots and potatoes around loaf and spray vegetables with cooking spray.
4. Bake 30 to 45 minutes; turn vegetables. Bake another 30 to 45 minutes. Let stand 15 minutes before slicing.

Prep Time: 20 Minutes
Cook Time: 1 Hour 30 Minutes
Ready In: 1 Hour 50 Minutes
Servings: 9