Best Vegetarian Meatloaf
This vegetarian meatloaf tastes just like the classic favorite dinner recipe, but made with meatless crumbles!
Servings: 8
Ingredients
- 12 oz package vegetarian meat crumbles thawed in the fridge
- 2 eggs
- 1 teaspoon italian seasoning
- 1 teaspoon sage
- ½ teaspoon salt
- 2 tablespoons vegetarian worcestershire sauce
- ¾ cup whole wheat breadcrumbs
- 1 cup diced yellow onion
- 8 cloves of garlic minced
- ½ cup ketchup
- 3 tablespoons brown sugar
- 1 tablespoon butter
Instructions
- Allow the meat crumbles to thaw for several hours in the fridge, or overnight.
- Melt the butter in a skillet. Add the garlic and onion. Cook over medium heat for 5-8 minutes, until the onion is softened and no longer crunchy
- Mix together the thawed meat crumbles, eggs, Italian seasoning, sage, salt, Worcestershire sauce, breadcrumbs, garlic and onion in a bowl until well combined
- Grease a loaf pan and press the meatloaf batter down into it firmly
- Bake the vegetarian meatloaf at 350 degrees for 40 minutes or until browned on the top
- Mix together the ketchup and brown sugar in a bowl.
- Top the meatloaf with the ketchup/brown sugar mixture and bake an additional 15-20 minutes, until bubbly on the edges
- Slice the meatloaf into pieces and serve
Notes
I used morningstar meatless crumbles for this recipe and they hold together great.
Nutrition
Calories: 238kcal | Carbohydrates: 30g | Protein: 13g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Cholesterol: 50mg | Sodium: 676mg | Fiber: 4g | Sugar: 10g