Taylor’s Meatless Meatloaf

 Recently I was asked for a meatless meatloaf recipe. After some experimentation, this recipe is the result. (You can make it with ground meat if you are not vegetarian—just leave out the Vegetarian Burger.)

Ingredients

  • 1 can Loma Linda Vegetarian Burger *
  • 1 cup basmati rice cooked in 3 cups of water until soft and water is absorbed
  • 1 can black beans, rinsed and drained
  • 1 small can Ortega Green Chills diced
  • 2 medium carrots, grated
  • 2 medium onions, chopped & sautéed in a non-stick frying pan until clear and drying
  • 8 ounces mushrooms, sliced, and cooked until dry in a non-stick frying pan
  • 16 ounces egg whites or liquid egg substitute
  • ½ cup old fashioned rolled oats
  • ½ cup raw cashews, almonds, or walnuts, chopped
  • 1 cup dried bread crumbs (I use sourdough)
  • ¼ cup chia seeds
  • 1 tsp garlic power
  • 1 tsp Marmited
  • 1 tsp sage
  • 1 tsp sea salt or NoSaltTM
  • ½ tsp pepper
  • Toward the end of the 45 minutes of baking time, mix 1 cup catsup (any brand without high fructose corn syrup) and 1 Tbsp brown sugar. Heat mixture in a small pan. **

Preparation

Mix all ingredients in a large bowl. (I often mix everything but the egg whites in a large bowl, cover, and let sit overnight so the flavors have time to blend).

Pour ingredients into two large baking dishes or 3-4 loaf pans and cover. (I “tent” tinfoil with toothpicks, so the foil does not touch the food).

Place in oven preheated to 400o F. Turn the heat down to 350o F and bake for 45 minutes.

* Remove from the oven and uncover. Pour heated catsup over the top and spread evenly. Bake for an additional 15 minutes. Remove from oven and allow to sit for 5-10 minutes prior to serving.

Serving

Cut into squares and serve with gravy and/or cranberry sauce.

 

** If you do not want to use vegetarian burger, add a second can of black beans and a second cup of breadcrumbs. 

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