Reviewed: Mar. 23, 2008

I made this for 15 people and they all loved it! In fact, I also made MEATloaf and they rather have this recipe than the meat one. Absolutely delicious!

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gaby

Cooking Level: Intermediate

Living In: Ithaca, New York, USA

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Reviewed: Feb. 17, 2008

This was very good and a nice change of pace for a family that hasn't eaten meat in over 10 years. I did substitute 2tbsps ground flax seeds and water for the two eggs but followed the recipe otherwise. I would definitely make it again both as written and/or with variations.

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kellyd

Home Town: Kansas City, Missouri, USA

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Reviewed: Feb. 10, 2008

We were very pleased with this recipe. I am giving it 4 stars because I didn't follow it exactly. I omitted the vegetables and the tomato sauce. Instead I put 1/2 cup of chili sauce in the bottom of a loaf tin and then added the meatloaf (I pressed the loaf in attempts to avoid crumbling during slicing). I also added fresh tarragon, rosemary and sage. I used others suggestions and went down to 1 tbls of Worcestershire sauce. After cooking I let it sit for 15 minutes as suggested and then popped it out on a serving plate. It came out perfect. Some slices did crumble a little, but nothing to complain about. I will make this meatloaf again!

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MADCOOKS

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Reviewed: Jan. 28, 2008

This meatloaf got me laid. ;)

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kaleidescopeeyes

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Reviewed: Jan. 16, 2008

WOW! i made this for my vegetarian girlfriend, and we were both stunned at how amazing this dish was. didn't have the sage or garlic powder, but was still a perfect 10. this meateater is definately coming around to vegetarian cuisine!

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Joe Z.

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Reviewed: Jan. 14, 2008

used soy sauce instead of the worchestershire sauce, used bread crumbs instead of bread and used egg replacer for the eggs and this was a very very good meatloaf! thanks for the recipe :-)

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dayica

Cooking Level: Expert

Home Town: Sarnia, Ontario, Canada

Living In: Centerville, Ohio, USA

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Reviewed: Jan. 4, 2008

This recipe turned out pretty well. I didn't have the vegetarian worsteshire sauce, so I used soy sauce. I also used egg replacer to make it vegan. I also used ketchup instead of tomato sauce. It tasted pretty good, would make again.

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BetsyCrocker

Cooking Level: Expert

Home Town: Broadview Heights, Ohio, USA

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Reviewed: Nov. 18, 2007

I was surprised at how great this turned out and how easy it was. Instead of vegetarian ground beef and crumbles, I used what I had on hand -- 2 packages of Morningstar Sausage Crumbles, which has a little bit of spice to it already. I also replaced the bread with Ritz crackers, but otherwise I think I followed the recipe exactly. The vegetables were overdone, even though I added them half way through the cooking time, as other reviewers mentioned (I'll just cook them separately next time), but my fiance loved it, and I don't think I've ever had meatloaf this good, even before I was vegetarian. My fiance and his cousins have asked me to make this for the main course at Thanksgiving dinner this year.

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Carrie

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 4, 2007

This recipe was very good. It was a little moist for my taste, I think next time I will increase the bread. I used ener-g egg replacer I don't know if that had an effect on the taste or consistency of the meatloaf. I will definitely make this recipe again.

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cardell

Cooking Level: Intermediate

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Reviewed: Sep. 16, 2007

Hands down one of the best meals since becoming a vegetarian (9 months ago). I didn't ad ANY spices (other than salt and pepper) it was STILL wonderful! My kids LOVED IT and even my meat-eating/vegetarian-food-hating husband said it tasted like the real deal! I used a very simple brown sugar and ketchup glaze on top (like I did with 'real' meatloaf) and it was scrumptious. Can't wait to make it again! Thank you for the great recipe!!!

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Jodi

Cooking Level: Intermediate

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Reviewed: Sep. 5, 2007

This was delicious, and a big hit with my meat eating husband. I also used the ketchup/brown sugar sauce on top and cooked it in a loaf pan without the vegetables. I will definitely make this again. My only complaint is that the loaf was very crumbly -- we had to use a spoon to get it out. Maybe I should add another egg next time?

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beckysharp

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Reviewed: Jun. 4, 2007

My boyfriend thought he'd gone back to a school cafeteria when he was served the sauteed veg, mashed potatoes with onion gravy and the 'meat' loaf. He doesn't like beef and I don't eat any meat and we both loved this! Our dinner guest who eats meat thought it was real meatloaf, plates were nearly licked clean. I used half Gimme Lean sausage and half beef and a whole bag of Quorn burger crumbles and cooked it in a loaf pan sans vegetables. (froze the two halves of Gimme Lean for the next round) I used 1 1/2 cups Japanese style panko bread crumbs instead of homemade as I'm used to putting crushed crackers in my meatloaf from the old days and the texture was perfect. I only used a couple of ounces garlic and Italian spiced tomato sauce on the top and it was more than enough since it was in a loaf pan.

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CHOCOLATEFANTASIES

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Reviewed: Apr. 29, 2007

Excellent recipe - best non-meat meatloaf that I've had. Having roasted vegetables alongside makes it just like "Mom used to make".

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Richard

Cooking Level: Intermediate

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Reviewed: Mar. 27, 2007

I'm not a vegetarian, but was looking for a lower calorie and healthier alternative to meatloaf - this was great! I loved the sage, would probably try the sausage style meat substitute next time as someone else suggested. Great meat texture and flavor. This receipe should satisfy anyone who is craving meatloaf - thank you for the great recipe!

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WILMAJEAN

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Reviewed: Jan. 20, 2007

This super hit the spot when I was craving "mom" food. I ditched the roasted veggies on the side and made mashed potatoes and green beans instead. I nixed the Worcestershire sauce and spiced it up with a little french onion soup mix and a little bit of soy sauce (which just makes it taste a little meatier). Instead of morningstar crumbles I used dry tvp that I reconstituted - the meatloaf didn't brown so great as a result, it looked quite pink but it was delicious regardless. Yum!

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Lisa

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Reviewed: Nov. 30, 2006

I entered a meatloaf cooking contest at work and secretly entered with this recipe. I came in 2nd place and no one knew it was vegetarian! The secret is using fresh herbs (esp fresh sage, tarragon, and rosemary), the ketchup glaze mentioned in the comments below, and using the sausage style smart ground. Enjoy!

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sara

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Reviewed: Nov. 22, 2006

Good recipe but I would use twice the amount of tomato sauce and add garlic and butter to the roasted vegetables. Otherwise it was a wonderful addition to our favorites.

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J Walter Jones

Cooking Level: Intermediate

Home Town: Pleasanton, California, USA

Living In: Seville, Ohio, USA

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Reviewed: Aug. 10, 2006

This turned out wonderfully! My b/f (not a vegetarian) said it could prob pass for regular meatloaf. I halved the recipe and used fresh garlic and sage. It is fine as is, but next time I will experiment with more fresh herbs and spices (maybe some parsley and thyme?). The only drawback, nothing to do with its flavor, is that it did not pass the slicing test. It was less of a loaf and more of a crumble. Thank you for this recipe!

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PURPLEALGAE

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Reviewed: May 18, 2006

We loved this recipe! We substituted the sausage style gimme lean and used both bredcrumbs and bread cubes. We found the vegetables to be on the dry side as well so decided the second time to bake the meatloaf in a standard loaf pan and cook the vegetables on the side. Wonderful. I will use this often.

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Tristyn

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Reviewed: May 8, 2006

This recipe was greeted with rave reviews! My housemates were head over heels for the meat-like texture and saltiness of this meatloaf. Ours didn't turn out dry at all. It was actually very juicy... perfect. I've never had meatloaf before, but I was told that this is as close as you could probably get. Great recipe; I have no doubt i'll be using it again.

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