Reviewed: Nov. 11, 2009

This is a must-have recipe if you like meatloaf and have a vegetarian in your household. I added diced green, red, and yellow peppers, chopped mushrooms, minced garlic in place of the garlic powder, 1 cup bread crumbs instead of the cubed bread slices, dashes of thyme and parsley (basil and rosemary good too), and a tablespoon of brown sugar to the tomato sauce topping (ketchup glaze -- 1/2 cup ketchup, 1 tsp mustard, and 1 tbs brown sugar -- is good too). Instead of placing carrots and potatoes around a formed loaf, I just added minced carrot to the mixture, pressed and baked the mixture in a large loaf pan for an hour and 15 minutes, and served it with mashed potatoes. Mmmmm. Moist and meaty. It's a real winner/keeper for both me (a meat eater) and my husband (a vegetarian)!

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RAMEYHC

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Reviewed: Nov. 7, 2009

Truly delicious! I skipped the veggies since I had a different side dish planned - but the meatloak is fantastic.

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THATISSO8

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Aug. 27, 2009

I made this for the first time tonight and wow! I'm very pleasantly surprised! I followed the recipe pretty closely, with only a few modifications: My grocery store only had the Sausage Style Gimme Lean, so I used that and cut the sage down to 1/2 tsp. I also added an extra egg just to be sure it held together. I omitted the worchestshire sauce and planned to substitute it with soy sauce, but to my dismay, we were out! It didn't matter...it tasted great without. I also used plain breadcrumbs instead of cubed bread, and I tightly packed and baked this in a greased glass loaf pan for 1 hour. I added a glaze of brown sugar, ketchup and honey mustard 1/2 way through cooking. This received rave reviews from my family! This is definitely a keeper, and I will make it again and again! Thank you! After 20 years as a vegetarian, I've finally found an old favorite comfort food! I think I will attempt to use a variation of this recipe for "meat"balls, and see how it comes out!

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DaniChristine

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

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Reviewed: Jul. 19, 2009

My husband is a vegetarian and I usually HATE the soy "burger" recipes and steer clear of them, but this one seemed to be worth a shot. If I hadn't made it, I wouldn't have known it was "meatless." My husband loved it and I really enjoyed it as well. I couldn't find the vegetarian worsteshire sauce, so I found an alternative vegetarian steak marinade which worked well. I also used egg beaters in place of real eggs, whole wheat bread, skim milk, and unsweetened applesauce in place of the oil to make more figure friendly. I wouldn't cook with the vegetables again as they didn't cook well with the loaf. The potatoes needed a little more time to cook and the carrots were completely raw. The "meat"loaf was GREAT though!!

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daisytk

Living In: San Antonio, Texas, USA

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Reviewed: Jul. 11, 2009

My family loved this, even my non-vegetarian husband, who is suspicious of these kinds of recipes. I followed the recipe pretty closely first time. Am making it today again and might modify slightly just to experiment. It honestly does taste like "meat" loaf!!

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coloradocarol

Cooking Level: Expert

Home Town: Muncie, Indiana, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Apr. 13, 2009

I followed the recipe exactly but used the sausage gimme lean. It was just okay. I think it would of been better with a good faux burger crumble and a different topping. With some teaks I am sure it could be very good.

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LivinOurLuvSong

Cooking Level: Expert

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Reviewed: Mar. 30, 2009

This was superb! I cut it half, except for eggs, garlic power and bread cubs. Added some fresh cilantro. My very picky grandson loved it also.

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J

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Reviewed: Mar. 23, 2009

This meatloaf came out very good and my meat-eater fiance told me that it was just as good as, and tasted very close to, "traditional" meatloaf. I did make a few minor tweaks to the recipe, but mostly just based on personal preference. First, I couldn't find the fake ground beef at the store so I used the fake ground sausage instead, which added a nice flavor but made the loaf just a tiny bit too salty for my taste. (So, if I use the sausage again, I will definitely cut down on the salt in the recipe.) I also sauteed the onions before adding (to cut down on the crunchiness) and substituted ketchup for the tomato sauce. (The ketchup contrasted nicely with the savory flavor of the meatloaf.) Those were the only minor changes made, though, and I feel that this is a great recipe for anyone craving the taste of a traditional meatloaf. I will definitely be making this again!

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SUZANNEROSCOE

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Reviewed: Mar. 16, 2009

I've been making this from this recipe for a long time, it is a staple for holidays. My meat-eating inlaws devour this! A few adjustments to make it vegan: I use NRG egg replacer instead of eggs, drop the worchestershire sauce, and use soy or almond milk. It is fabulous!

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MOCHASWAN

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Reviewed: Feb. 14, 2009

This was delicious! I'm only giving it 4 stars and not 5 because I made a few changes- I used the tangy sauce on top, as other reviewers suggested, Ritz crackers instead of bread, and increased the amount and variety of spices- I included summer savory, a bit of cumin, a bit of cayenne, as well as smoked paprika and fresh garlic. The texture is just right, and I think it will make a great sandwich tomorrow! I will be making this again, for sure.

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Griffin

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Reviewed: Feb. 7, 2009

This is a great recipe. I'm always searching for good vegetarian recipes that would satisfy my taste as well as my husband's who is not a vegetarian. We both love this recipe! No changes needed, it is perfect!

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PRcook

Cooking Level: Intermediate

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Reviewed: Jan. 31, 2009

Love the flavor of this "meatloaf". I choose to use a hearty grainy bread for the cubed bread in the recipe.

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Betsy

Cooking Level: Intermediate

Home Town: Janesville, Wisconsin, USA

Living In: Rockton, Illinois, USA

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Reviewed: Jan. 17, 2009

Everyone loved this dish. Meat eaters said it was the best meatloaf they'd had and asked for the recipe. Slight changes taken from other reviewers: - 1 tbsp. Worcesteshire rather than 2 tbsp. 1 1/2 C. Whole wheat breadcrumbs rather than making own with bread. 2 cloves fresh garlic rather than garlic salt. Used tangy sauce topping - Ketchup, mustard, brown sugar. Rather than tomato sauce.

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missj5

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Reviewed: Jan. 2, 2009

My sister made this and shared with me. I loved it. My husband is not vegetarian and said he would gladly eat this if I wanted to make it for dinner sometime. I sure will! Thanks for a wonderful recipe.

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DragonShoes

Cooking Level: Expert

Living In: Los Angeles, California, USA

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Reviewed: Oct. 31, 2008

This was o.k. If you're looking for a very "meaty" tasting meatloaf, you'll probably like it. I was hoping for more than just a ground beef taste. But not too bad.

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nayeli77

Cooking Level: Intermediate

Living In: Leesburg, Virginia, USA

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Reviewed: Oct. 12, 2008

It was ok. Nothing great. I followed it exactly and it turned out a little dry. Plus it uses so much fake meat that it gets a little pricey.

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Julia K

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Reviewed: Sep. 16, 2008

This is delicious. I used a tomato sauce with garlic, oregano & basil already in it and accidently mixed the sauce IN the loaf instead of putting it on top. It only made it better. Very moist. will make this again very soon. Thanks for a great meatless meatloaf!!!

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CHANGOP

Cooking Level: Expert

Home Town: Fairfield, Pennsylvania, USA

Living In: Tampa, Florida, USA

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Reviewed: Aug. 27, 2008

This was without a doubt the best vegetarian meatloaf I have ever tried. I made a few changes by adding about 1 1/2 cups chopped baby bella mushrooms, I used 3/4 c bread crumbs instead of bread, I also added about a cup of shredded carrots and the ketchup/brown sugar/mustard glaze. I didn't do veggies around the loaf, I had steamed broccoli tips drizzled with raspberry basalmic vinigar instead. I cooked it in a bread loaf pan for 1 hour 15 min. These changes also reduced the calorie count a little and let me divide it into 8 servings. Yay!

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Janine

Cooking Level: Expert

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Reviewed: Jul. 23, 2008

The ultimate question is "Will my meat eating husband eat it?" The answer is "Yes...and ask for seconds." Other than that, all was good as is. I used a non-stick loaf pan to create the loaf and then turned it upside down so it fell into the baking dish already formed in a loaf! Easy way to create the right shape...and it stayed that way and did not break apart until the second day of leftovers when there was only a little bit left. Thanks!

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puckfem

Cooking Level: Intermediate

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Reviewed: May 11, 2008

This veggie meatloaf was good. We followed the directions except using a different combo of veggie meat. I really like the idea of baking veggies at the same time as a veggie loaf, it makes the sides easy. It did however crumble a lot and using so much veggie meat can get pricey. Overall, I have tried other veggie loafs I liked better such as the cottage cheese roast on this website and will use those in the future.

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