Vegetarian Meatloaf Recipe

Vegetarian & Organic Meatloaf Muffins
Satisfying vegetarian comfort food! Don't let the ingredients fool you; the flavor and consistency is very much like meatloaf. Kitchen alchemy at its best!

4.0 stars based on 4 reviews
Prep time: 5 min · Cook time: 20 min · Total time: 25 min
Yield: 12 Muffins (6 servings)

Ingredients

• 16 ounces organic cottage cheese
• 4 organic eggs, slightly beaten
• 1/4 cup olive oil
• 1 packet Simply Organic French Onion Dip (soup) mix
• 1 cup finely chopped walnuts
• 2 cups cereal flakes (I use Nature's Path Organic Flax Plus Multibran Cereal)
• 1/4 cup chopped onion

Directions

1. Preheat oven to 350 degrees F
2. In a large bowl, combine cottage cheese, eggs, vegetable oil, soup mix, walnuts, cereal and onion
3. Spoon into pan (or muffin tin)
4. Bake for 60 to 70 minutes (15-20 for muffins)
5. Let rest for 5 to 10 minutes

[my recipe at Food.com]

Latest Review:
"This recipe was fantastic! I wasn't able to find a few of the organic ingredients specified, but otherwise followed the recipe pretty exactly (I used McCormick French Onion Dip mix and a generic brand of multigrain cereal flakes instead). I added about 1/4 cup of chopped red pepper to the recipe, because I put red pepper in just about everything, and it turned out great. I won't lie, the mixture looks pretty gross when you initially combine everything together, but once it has been baked it looks exactly like meatloaf. And has the texture of meatloaf... and the taste of meatloaf... and the smell of meatloaf... I can't say enough good things about it!"

A week or two ago, a new online friend commented on my post for vegetarian meatloaf here. She directed me to another link, letting me know she had some other good vegetarian meatloaf recipes that I may be interested in.

Now, I've recently been reading about the overly processed soy in things like store bought veggie burgers, some soy sausage products, etc., and had just made the commitment to no longer purchase those products for our household when I got her note. Perfect timing!

Tonight I finally had the opportunity to make the recipe here, titled My All-Time Favorite Meatless Meatloaf.

As I purchaed the necessary ingredients at Whole Foods Market this afternoon, I didn't actually think through what i was going to mix together to make a "meatless meat loaf" out of, but once I got home and started mixing them in the bowl, I must admit, I was a bit skeptical. I couldn't help thinking things like "you're telling me this random combo of cottage cheese, walnuts and eggs is going to make something that will miraculously taste like meatloaf!?" Well, she's right! It certainly does taste like meatloaf... but better!! And now, her recipe is also my "all-time favorite meatless meatloaf".

I also loved her idea of making individual little meatloaves in a muffin tin. I used a large-sized muffin tin, making the recipe into 6 meatloaf sections. I also topped each one with a little bit of organic ketchup before I stuck them in the oven to bake. They were perfect. One was enough for me, and D.Jones had 2 1/2, splitting one with Cooper.

Seriously. Make them. They are absolutely fantastic!

I served ours up with my recent Orzo Salad here, and some orange slices...

[via Jonesinforfood.wordpress.com]

High in fiber and protein, low in fat, easy and really yummy! I've always think meatloaf looks and smells so delicious and savory so, as a vegetarian, I decided to make a no-meat version! This is basically our favorite meatloaf recipe but with cooked mashed lentils instead of ground meat. The result is a very tasty dinner!

Ingredients

• 2 cups water
• 1 teaspoon salt
• 1 cup lentils
• 1 small onion, diced
• 1 cup quick-cooking oat
• 3/4 cup grated cheese (cheddar, swiss, jack or american)
• 1 egg, beaten
• 4 1/2 ounces spaghetti sauce or tomato sauce
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• 1 tablespoon dried parsley
• 1/2 teaspoon seasoning salt
• 1/4 teaspoon black pepper

Directions

1. Add salt to water and boil in a saucepan.
2. Add lentils and simmer covered 25-30 minutes, until lentils are soft and most of water is evaporated.
3. Remove from fire.
4. Drain and partially mash lentils.
5. Scrape into mixing bowl and allow to cool slightly.
6. Stir in onion, oats and cheese until mixed.
7. Add egg, tomato sauce, garlic, basil, parsley, seasoning salt and pepper.
8. Mix well.
9. Spoon into loaf pan that has been generously sprayed with Pam (non-stick cooking spray) or well-greased.
10. Smooth top with back of spoon.
11. Bake at 350 degrees for 30- 45 minutes until top of loaf is dry, firm and golden brown.
12. Cool in pan on rack for about 10 minutes.
13. Run a sharp knife around edges of pan then turn out loaf onto serving platter.

[original recipe]

This recipe was created using the magical meatloaf creator found at veganlunchbox.blogspot.com.

Ingredients

• 1/2 cup walnuts
• 2 tablespoons canola oil
• 1 onion, diced
• 1 large garlic clove, minced
• 2 celery ribs, diced
• 1 cup mushroom, cleaned and chopped
• 2 cups veggie burgers
• 1 cup dry whole wheat bread crumbs
• 1/4-1/2 cup vegetable broth, as needed
• 1/2 cup uncooked polenta
• 1 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried rosemary
• 1 teaspoon ground cumin
• 3 dashes vegetarian worcestershire sauce
• 2 tablespoons soy sauce
• 1 (5 1/2 ounce) can tomato sauce

Directions

1. Preheat the oven to 350º. Spray a loaf pan or 8x8 square baking pan with nonstick spray and set aside (an 8x8 pan makes a crisper loaf).
2. Grind the walnuts into a coarse meal using a food processor or spice/coffee grinder. Place in a large mixing bowl and set aside.
3. Sauté any vegetables you've chosen in the vegetable oil until soft. Add to the large mixing bowl along with all the remaining ingredients. Mix and mash together well, adding only as much liquid as needed to create a soft, moist loaf that holds together and is not runny (you may not need to add any liquid if the grains and protein are very moist). Add more binder/carbohydrate as needed if the loaf seems too wet.
4. Press mixture into the prepared pan and bake for 45 minutes to 1 hour, or until cooked through. Add the tomato sauce to the top of the loaf during the last 10 minutes.
5. Let the loaf cool in the pan for 10 to 15 minutes, then turn out onto a plate or platter and slice. Serve with potatoes, vegetables, and vegetarian gravy, if desired.
6. Cold leftover slices of make a great sandwich filling.

[original recipe]

Many thanks for
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VEGETARIAN MEATLESS MEATLOAF MUFFINS
Follow the meatless meatloaf muffin recipe below using aluminum foil baking cup liners.

CREAM POTATOES

1. While meatloaves are baking, prepare potatoes.
   
2. Boil 3 pounds of peeled and cubed potatoes for 20 minutes or until tender.
   
3. Drain in a colander and return to pot. Add 1/2 stick of butter and 2 teaspoons of salt.
   
4. With a mixer, beat on medium until completely smooth.
   
5. Add 1/4 cup sour cream and 1/4 cup evaporated milk for a creamier consistency.
   
6. You can add more or less sour cream and milk to achieve different consistencies.

ASSEMBLY

1. When meatloaves are done, remove from the oven and cool for a few minutes. Remove the foil liners from the trays.
   
2. Spoon potatoes into a large ziploc bag with the corner cut off and pipe potatoes on top of meatloaves in a swirling motion.

Modified from original idea at Meatloaf Cupcakes with Cream Potato Frosting - Tasty Kitchen.