I became a vegetarian long before the age most people grow to like meatloaf. I’ve tried a lot of veggie loaf recipes out there and have never been happy with just throwing a bunch of soy in a pan, but lentil loafs just haven’t grown on me, either. The recipe below has a nice meaty texture but is still loaded with veggies to make you feel good about eating it.
I like to pair my meatloaf with a fat free sour cream biscuit and some mashed cauliflower and potatoes, covered in “beef” gravy.
1 egg + 4 whites OR ¾ c liquid egg subsitute OR 3 flax eggs (3 tbsp milled flax + 9 tbsp warm water, let sit until slightly geled)
Preheat the oven to 375° and grease standard loaf pan.
Finely chop mushrooms, onion, and vegetables.
Combine all ingredients except liquids and mix thoroughly.
Add liquid smoke, soy sauce, ketchup, and egg/replacement. Mix until well combined. The mixture should be fairly sticky.
Press mixture into loaf pan. I like to cover in wax paper and give a good, hard press to avoid air bubbles or a crumbly final product.
Bake uncovered for 30 – 45 minutes.
Cool for 10 – 15 minutes. The loaf will firm slightly as it cools. Slice and serve.
For a thicker loaf, double the recipe and cook for 1 – 1¼ hour. If you aren’t going to smother your meatloaf in gravy (though I’m not sure why you wouldn’t!), top with a mixture of 2 tbsp ketchup, 1 tsp Worcestershire sauce, and a few good shakes of cumin powder.