Recipe by JIMEEZGIRL
"This is a yummy vegetarian version of meatloaf! You can top it off with a ketchup glaze if you like. Be sure to select an onion soup mix that does not contain any beef of beef products."
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1 (12 ounce) package
vegetarian burger crumbles
1 (1 ounce) packet
beef and onion dry soup mix
1 1/2 teaspoons
garlic powder, or to taste
salt and pepper to taste
My boyfriend and I enjoy this recipe a lot... we certainly reminisce about meatloafs eaten in our youth!
The only thing we don't like about this recipe is the onion soup mix. We find it makes for a very SALTY loaf. Instead, we sautee onions and green peppers before hand and throw them in to bake with the other ingredients.
I definitely recommend this recipe for anyone, and it goes well with veggies, potatoes, stuffing, or anything else you can dream up! Very filling!
It's a decent base to start with, but I would omit the onion soup the next time. It was WAAAAAAY to salty for my family.
I have tried other vegetarian meatloaf recipes and the results have ranged disappointing to dreadful. This meatloaf is so good and so simple to make, I'm stunned. It also seems like it's really easy to customize without risking a disastrous outcome.
I'm looking forward to experimenting with barbecue sauce, tomatoes, etc. This time (my first), I doubled everything except for the soup mix and it came out great. I held back on the mix based on some other reviews, but I'm not entirely sure it was necessary. I'll probably test different amounts of that in the future.
I followed Georgia's advice and sauteed onions and bell peppers instead of using soup to cut back on sodium and MSG. This was fantastic as a meat loaf and it's versatile, too.
Using a cookie scoop, it also makes wonderful "meat" balls. Just bake them about 20 minutes and they're perfect. I put a couple on a hoagie roll with some marinara and parm and it makes a great meat(less)ball sub!
I LOVED it & so did my meat-eating husband! I was shocked at how good it was. The only thing I did differently was I added 1/2 cup+ of water b/c the veggie crumbles that I used are the frozen and didn't quite have the right consistency without the water. I recommend this recipe to anyone!
We thought that this was really good, except, too salty. I should have paid attention to other reviews. The loaf held together good, I used a pkt of (Lipton) onion soup mix and a tablespoon of vegetarian beef boullion in doubling the recipe (all in one pan, it must be pretty scrawny as a single batch.)I used homemade seitan instead of Boca crumbles, a little extra work but we make up a bunch and freeze it in packages of 3/4 pounds. Served this with mashed potatoes and package vege beef gravy and asparagas.
This recipe was really good! I used Hain's vegetarian gravy mix instead of onion soup (although I would probably use half the mix if you do not like it too salty). I also cooked the Boca crumbles with some sauteed onions and mushrooms, then added the gravy mix and a few tablespoons of water, a teaspoon of sherry, and rosemary, garlic, and thyme. I also used Progresso Italian style breadcrumbs for more flavor. Otherwise I followed the recipe and cooked the loaf for 30 minutes. It was so good... and my veggie-friendly but meat appreciating husband LOVED it! Thanks!
I wish there was 1/2 stars so I could give it 4.5. The only reason it's not a 5 is because it fell apart and I made slight changes. Like the other fantastic reviewers noted, the soup mix would've been too much so I used half a packet. Also used 2 pckgs Smart Ground from the fridge section instead of frozen. I've tried both and neither hold together. Also used sunflower oil instead of veg and added sauteed onion, garlic and grn. pepper instead of powder. Glazed with 3/4 c ketchup, 1tbsp mustard, 1 tsp worsh. sauce, 2tbsp brown sugar. I served on a bed of mashed red potatoes (5 potatoes boiled and mashed, 1/2c mayo, 1/2 c milk, 1 tbsp olive oil and 1 tsp salt) and a side of steamed carrots. Very hearty meal, will definitely make again. I'd love suggestions on how to make it hold together better.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 42
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