Check out this meatloaf recipe too–it turned out much better! Vegetarian Meatloaf Part 2 (The Redemption)
And by popular demand, I mean two people.
Here’s the recipe I used for my vegetarian meatloaf failure. The instructions in bold are things that I didn’t do when I made it–if you make these changes, you might be more successful than I was. I think you may actually need to make two loaves if you do this in loaf pans, though.
If you try to make this and it turns out well, let me know!
Italian-Style Vegetarian Meatloaf (adapted from Vegetarian Times‘ Chicago Diner Burgers)
3 stalks celery, diced
1/4 cup soy sauce
2 tsp. onion powder
2 tsp. garlic powder
1/2 tsp. ground black pepper
3 cups old-fashioned rolled oats
16 oz. mushrooms (finely chop 12 oz., slice the remaining 4 oz.)
1/2 cup whole wheat flour
1 medium onion, thinly sliced
1 tbsp. olive oil
1/2 cup pasta sauce (I used Rising Moon Organics Garlic & Chanterelle Mushroom)
1/2 cup + 2 tbsp. shredded mozzarella cheese
Bring 4 cups water, celery, soy sauce, onion powder, garlic powder, and pepper to a boil in large pot over high heat. Reduce heat to medium and simmer 5 minutes. Stir in oats, chopped mushrooms, and flour, and cook 5 minutes more. Transfer to bowl and chill.
Preheat oven to 350 degrees. While mixture is chilling, heat olive oil in large pan over medium heat. Add onions and cook until almost golden, about 5 minutes. Add sliced mushrooms and saute 5 minutes more, until mushrooms are browned and onions are caramelized.
Spray large loaf pan with cooking spray. Add half of meatloaf mixture, top with 1/2 cup cheese, and add the rest of the meatloaf mixture on top of this. Top the meatloaf with sauteed onions and mushrooms and pour pasta sauce on top of this. Sprinkle with 2 tbsp. of cheese. Cook for 1 hour or until set.
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