Vegetarian Meatloaf

We made this for Thanksgiving this holiday season and it was delicious. My husband scarfed it all up despite being a usual meat lover. One way that I adapted this recipe is by making fresh tomato sauce rather than buying store-bought can. This was a consciencous  effort due to the BPA that may be associated with them.


Recipe (adapted from AllRecipes):

Makes 8-10 servings

8 vegetarian burger patties, smashed
1 onion, chopped
2 eggs, beaten
2 tbs vegetarian Worcestershire sauce
1 tsp salt
1/2 tsp pepper
1 tsp sage
1/2 tsp garlic powder
1 tbs olive oil
4 slices Ezekiel sprouted grain bread, crumbled
1/3 cup almond milk
2-3 tomatoes
3 potatoes, chopped
Rosemary, salt, pepper, to taste

  1. Preheat oven to 350 degrees F
  2. Boil water in pot. Fill a bowl with cold water.
  3. Core out the stems from the tomatoes and slice a shallow “X” in the bottom of each tomato.
  4. Drop the tomatoes into the boiling water. Cook until you see the skin starting to wrinkle and split, 45 to 60 seconds, then remove and plunge them into the cold water.
  5. Strip the tomato skin off and process tomatoes in food processor to your chunky or smooth sauce liking.
  6. Simmer the sauce in sauce pan until your liking.
  7. In a large bowl combine vegetarian burger patties, onion, eggs, Worcestershire sauce, salt, pepper, sage, garlic powder, oil, bread cubes and milk. Transfer to a 9 x 13 inch baking dish and form into a loaf. Pour tomato sauce on top.
  8. Put some olive oil on potatoes and season with salt, pepper, rosemary. Place potatoes around loaf.
  9. Bake for 90 minutes.

1 thought on “Vegetarian Meatloaf

  1. Pingback: Mushroom & Sun-Dried Tomato Pasta Sauce | Suey's Wholesome Kitchen

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