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Hearty Vegetarian Meatloaf Alternative: A Flavorful Veggie Loaf Recipe

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Ingredients

Adjust Servings:

	1 cup cooked brown rice
	1 cup cooked lentils
	1 cup uncooked instant oats
	1 cup finely chopped mushroom
	1 medium yellow onion, finely chopped
	1 medium carrot, grated
	1/2 red bell pepper, chopped
	1/2 cup finely chopped walnuts
	1/4 cup tomato paste
	1/4 cup olive, any variety, pitted and chopped fine

Nutritional information

136.8

Calories

46 g

Calories From Fat

5.1 g

Total Fat

0.6 g

Saturated Fat

0 mg

Cholesterol

121.5 mg

Sodium

19 g

Carbs

4.2 g

Dietary Fiber

2.6 g

Sugars

5.3 g

Protein

97 g

Serving Size

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Hearty Vegetarian Meatloaf Alternative: A Flavorful Veggie Loaf Recipe

Name: Hearty Vegetarian Meatloaf Alternative: A Flavorful Veggie Loaf Recipe
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 10
Cuisine: American
Ingredients: : 1; : 1; : 1; : 1; : 1; : 1; : 1/2; : 1/2; : 1/4; : 1/4

Features:

Cuisine:

American

It turned out pretty good. use some quinoa instead of brown rice since I had that already cooked. I baked it in muffin tin as suggested. I think I am going to try it with some coconut milk instead of the tomato paste. I don't really like tomato paste bu I tried to stick as close to the recipe as possible. Now its tweaking time! I will let you know how it turned out

110 min
Serves 10
Easy

Ingredients

Directions

Veggie Loaf, This is from a book called The Great American Detox Diet by Alex Jamieson of Supersize Me fame. All of her recipes are super healthy and this is the tastiest vegan loaf I’ve tried. Like other vegan loaves, this is more fragile than meatloaf. Be sure to let it cool about 15 minutes before slicing, and even then expect some crumbling., It turned out pretty good. use some quinoa instead of brown rice since I had that already cooked. I baked it in muffin tin as suggested. I think I am going to try it with some coconut milk instead of the tomato paste. I don’t really like tomato paste bu I tried to stick as close to the recipe as possible. Now its tweaking time! I will let you know how it turned out, Grrr….My review didn’t post for some reason. I want to make sure I remember my changes because I know I’ll be making this again. This was a delicious recipe as is I’m sure, but my changes were to use, both red and green bell pepper, more tomato paste and olives, almonds instead of walnuts, cilantro instead of parsley, 1 T. of soy sauce, baked in a muffin tins, uncovered for 40 mins. Loved the crispy edges! Served with mashed potatoes, gravy and salad. Loved it tonight, and looking forward to leftovers. It was flavorful without being over the top. Thanks for the keeper recipe.

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Steps

1 Done	Preheat Oven to 350 Degrees Fahrenheit.
2 Done	in a Large Mixing Bowl, Combine the Rice or Other Leftover Whole Grain, Lentils, Oats, Mushrooms, Onion, Carrot, Pepper, Walnuts, Tomato Paste, Olives, Parsley, Soy Sauce, Mustard, Thyme, Marjoram, and Sage. Mix Well.
3 Done	Lightly Oil an 8" X 4" Loaf Pan.
4 Done	Fill the Loaf Pan With the Mixture and Pack Well to Press Out Any Air Pockets.
5 Done	Bake For 40 Minutes, Covered. Uncover and Bake For Another 20 Minutes, Until Lightly Browned. Be Sure to Check It After 10 Minutes Uncovered as I Found It Was Already Done. Allow to Stand at Room Temperature For 15 Minutes Before Slicing. Use a Serrated Knife to Carefully Slice.
6 Done	Update 3/7/09: I Have Discovered That This Holds Together Better If You Mash Half the Lentils. It Also Helps to Add Some Flax Meal and Extra Liquid used V8.