April 17, 2012
A classic favorite returns meat-free
1 12-ounce (335g) package Smart Ground or Boca (or other brand) veggie protein crumbles
1 small white onion, diced finely
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 cup (60g) ketchup
2 tablespoons olive oil
1/4 cup (60g) regular or gluten-free breadcrumbs
1/4 teaspoon salt
1/4 teaspoon pepper
Preheat oven to 400 F (204 C).
Mix all ingredients in a large bowl. Pour into a greased 1.5-quart (3lb) loaf pan and pack firmly. Cover with foil and bake for 20 minutes. Remove the foil and bake for another 5 minutes.
Serve hot with extra ketchup and sides of mashed potatoes and salad.
Leftover meatloaf makes a great breakfast hash.
Recipe from Gail Berrigan, editor of humanesociety.org.
All figures are per serving (assumes six servings).
Fat: 5 g
Carbs: 10 g
Fiber: 2 g
Protein: 14 g
Sodium: 457 mg
Read more from the Guide to Meat-Free Meals