Today she showed me how to make a vegetarian version of meatloaf, from a recipe off the MorningStar Farms website. Having grown up teaching myself to dislike the smell and taste of meat, long before "meat-like" vegetarian products were available, I'm still trying to stretch my palate to include meat subsitutes like seitan or TVP, textured vegetable protein.
I used an 8x8 dish instead of a loaf pan because it was what I had handy. I like smaller portions anyway so the shallow dish is fine with me. The beauty of this recipe is how easy it is to customize; since Heather's breadcrumbs contained Italian seasonings we left the separate spices out of our dish. And since neither of us care much for celery, we omitted that too. When I make this in my kitchen, I will add sauteed mushrooms and bell pepper.
|12 ounces MorningStar Farms® Meal Starters™ Grillers® Recipe Crumbles™|
|1/2 cup refrigerated egg substitute*|
|1 tablespoon dried parsley flakes|
|1 teaspoon Italian seasoning|
|1/2 cup fine dry bread crumbs|
|1 cup finely chopped onions|
|1/2 cup finely chopped celery|
|1 teaspoon vegetable oil|
|1/2 cup ketchup|
1. In mixing bowl, combine MORNINGSTAR FARMS MEAL STARTERS GRILLERS RECIPE CRUMBLES, egg substitute, parsley, Italian seasoning and bread crumbs.
2. In small saucepan cook onions and celery in oil until tender. Add to Crumbles mixture, mixing until thoroughly combined. Press into 8 x 4 x 2-inch loaf pan generously coated with cooking spray.
3. Bake at 350° F for 45 minutes. Spread ketchup over loaf. Bake at 350°F about 15 minutes more or until set.
*Note: If desired, replace egg substitute with 2 lightly beaten eggs.