I often tell people I’m vegetarian but in actuality I am really more of a pescetarian – I add fish to my mostly vegetarian diet. I’ve occasionally indulged in chicken (but would never use the term “pollo vegetarian” because honestly I think that’s a little silly. Might as well say you are a chicken lover that also eats their veggies)! I was never a real lover of meat growing up, and discovered (upon giving up red meat, chicken and pork) that my stomach hurt a lot less. So there you have it, not complicated as to why I eat what I eat! Now onto the topic at hand which is….
I made this last week for dinner and for the most part it was good. For me personally it had a little too much onion, so if you’re not an onion lover, cut back on that part (I know I will next time). Don’t forget that this is NOT a gluten free recipe, Yves Veggie Meat contains wheat. I know there’s some gluten free faux meat alternatives but I haven’t tried any of them.
Sorry to say this isn’t a fancy printable version, maybe if I actually start putting up more than a few recipes I’ll think about formatting a printable version. For now just cut and paste into notepad and print (that should work)!
Preheat oven to 375°F or 191°C. Grease a large loaf pan.
Gather your ingredients together:
- 2 pkgs of Yves regular Veggie Meat (I buy the bulk pack from Costco which makes it pretty economical)
- 3/4 C. Old fashioned oat flakes (or instant (quick) oats if that’s all you have)
- 1 raw potato (after grating, about 1 1/2 cups) – I used a red potato, unpeeled and well scrubbed
- 1/2 Cup – 1 Cup finely chopped onion – use something mild. I used what was classified in the store as a sweet white onion. I used 1 Cup chopped, next time I will go down to a half cup
- 1 large carrot, scrubbed and grated
- 1/4 Cup bar-b-que sauce (if you don’t have bar-b-que sauce, use ketchup and a pinch of chili powder)
- 1/3 to 1/2 Cup soy sauce (you can use low sodium if you want)
- 1 clove garlic, very finely minced
- 1/2 tsp oregano
- 1/2 tsp sage
- 1 tsp thyme (or rosemary)
- 1 tsp basil (I used some fresh basil that I’d frozen in Olive Oil last year, but you can used dried)
- chopped Parsley – use what you’re comfortable with – personally I use lots!
- salt & pepper to taste (about a 1/2 tsp of each)
Mush it all together in a large bowl. When everything is thoroughly mixed, dump it into the greased loaf pan and pat it all down firmly. Brush a light layer of about 1/3 cup bar-b-que sauce or ketchup that’s been combined with about a 1/2 tsp of vegetable oil. Cover your meatloaf with foil and bake for about 30 minutes then remove foil and bake for an additional 20 – 30 minutes. Remove from the oven, lightly cover with the foil you used earlier and let sit for 10 minutes (long enough to heat dinner rolls, finish up some pototoes or make a salad)! Turn out onto a plate, slice. Serve warm.
Things I’ll do differently next time:
- Sweat the onions before combining with the other ingredients (it makes them sweeter). Link: Sweating Onions
- Add about a 1/4 to 1/2 cup of veggie stock or broth. I found that while oats improved the texture of the veggie loaf and acted as a sort of binder (in lieu of a beaten egg), oats are traditionally what you’d add to a meatloaf to soak up the greases and other liquids that real ground round (or hamburger meat) gave off while cooking. So this faux loaf got a little too dry around the edges. I think the addition of some liquid would help. I’d probably mix the oats and broth together and let them sit while sweating the onions, then mix in with everything else.
This recipe is a mash-up of several different recipes along with my own original recipe (that used hoisin sauce instead of bar-b-que sauce or ketchup)! You can add/substitute whenever you see things that don’t appeal to you. Ketchup instead of bar-b-que sauces make a sweeter, less tangy meatloaf. Use garlic powder but NOT garlic salt, if you don’t have fresh garlic. If you only have garlic salt, don’t use salt or this will end up way too salty. I am also not a fan of onion powder, I think it’s ghastly, and I think the minced onion adds another layer of texture that this recipe needs. You could also add ground flaxseed (about a 1/4 cup) in with your other ingredients or sprinkle some whole flaxseed on top before baking to up the protein level. I doubt you’ll notice the nutty flavour, but the protein addition can’t hurt.
Let me know if you try this!