Not Your Mamas Meatloafvegetarian Recipes

NOT YOUR MAMA'S MEATLOAF(VEGETARIAN)

Not Your Mama's Meatloaf(Vegetarian) image

A company or holiday roast from the Micheff Sisters(Brenda Walsh), from the episode"With Thankful Hearts". They make great vegetarian food! I'm putting it here for safekeeping.

Provided by Sharon123

Categories < 4 Hours

Time 1h25m

Yield 6-8

Number Of Ingredients 18

Ingredients

1 medium onion, finely minced
1 cup celery, finely minced
2 garlic cloves, minced
1/4 cup margarine (Smart Balance is good)
1 cup mushroom, finely chopped
1/2 cup chopped red bell pepper
2 cups shredded carrots
2 cups quick oats
1 cup finely chopped walnuts
1 cup almond meal
1 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 tablespoon mckay's beef style seasoning
1 -2 cup seasoned bread crumbs
1 cup cooked lentils
1 -2 cup soymilk, as needed
1 -2 cup ketchup

Steps:

In a large nonstick skillet, combine margarine, onion, carrots, celery, mushrooms, peppers and garlic. Sauté until onion is clear, about 5 minutes.
In a bowl, combine oats, nuts, seasonings and bread crumbs. Add the sautéed vegetables and lentils.
Mix in soy milk as needed, until mixture holds together well.
Spray a 5 x 9-inch baking pan and pat mixture down firmly. Spread ketchup on top.
Bake at 375 degrees for 1 hour. Enjoy!

Nutrition Facts : Calories 598, Fat 32.4, SaturatedFat 3.9, Cholesterol 0.2, Sodium 1338.7, Carbohydrate 63.8, Fiber 12.1, Sugar 16.2, Protein 20.3

NOT MY MOMMA'S MEATLOAF

Not My Momma's Meatloaf image

Provided by Food Network

Categories main-dish

Time 2h5m

Yield 10 to 12 servings

Number Of Ingredients 31

Ingredients

2 celery stalks, cut into large dice
1 medium carrot, cut into large dice
1/2 medium yellow onion, cut into large dice
2 tablespoons canola oil
1 cup panko
1/3 cup buttermilk
1/3 cup ketchup
1 tablespoon Worcestershire sauce
2 eggs
2 tablespoons chopped fresh parsley
1 tablespoon kosher salt
1 tablespoon freshly cracked black pepper
1 teaspoon cayenne pepper
2 pounds ground beef chuck
1 pound fresh ground pork
Herb Aioli, recipe follows
Spicy Hollandaise, recipe follows
1 1/2 cups Southern-style mayonnaise
1 cup olive oil
3 tablespoons chopped fresh sage
1 tablespoon chopped green onions
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1/2 tablespoon kosher salt
2 teaspoons freshly cracked black pepper
3 egg yolks
1 1/2 pounds (6 sticks) unsalted butter
2 cups pasteurized egg yolks
1/2 cup Louisiana-style hot sauce, such as Texas Pete
1/4 cup white wine Pinch kosher salt
Pinch pepper

Steps:

Preheat the oven to 350 degrees F.
Pulse the celery, carrots and onions in a food processor until finely chopped. Add the oil to a saute pan over medium-low heat, then add the chopped veggies and cook, covered, until translucent. Transfer the veggies to a plate and cool in the refrigerator.
Meanwhile, mix together the panko, buttermilk, ketchup, Worcestershire and eggs in a bowl. Add the parsley, salt, black pepper and cayenne and mix well. Once the veggies are cool, add them to the mixture and incorporate. Next add the ground beef and pork and mix thoroughly with your hands.
Line two loaf pans with parchment paper and divide the meatloaf mixture between them. Cover with foil and bake until the meatloaves reach an internal temperature of 165 degrees F, about 1 hour. Slice and serve immediately, or cool, slice and reheat. Serve with Herb Aioli and Spicy Hollandaise.
Add the mayonnaise, olive oil, sage, green onions, rosemary, thyme, salt, pepper and egg yolks to a blender or food processor and blend until smooth and well incorporated.
Melt the butter in small saucepan over medium heat. Blend the yolks, hot sauce, wine, salt and pepper in a blender, then drizzle in the melted butter while blending, until the sauce is smooth.

NOT YOUR MAMA'S MEATLOAF (UNLESS YOU'RE NAMED ELIJAH)

Not Your Mama's Meatloaf (Unless You're Named Elijah) image

I LOVE one Dish Meals and I Strive to Live by my Motto: Eat a Rainbow a Day! So when you combine those two habits you wind up with some pretty funky yet nutritiously sound and so good tasting dishes! Once you are no longer afraid to 'think outside the box' your world will open to many a creative idea and your taste buds will thank you! This one is dedicated to my son who is the first person in my life to like and later LOVE my cooking as well as to my Peter who LOVES everything I make! I call this my Meat Poultry Legume Vegetable Loaf! Enjoy!

Provided by DayJahView

Categories Lunch/Snacks

Time 1h

Yield 12 serving(s)

Number Of Ingredients 14

Ingredients

16 ounces ground beef
16 ounces ground chicken
16 ounces refried beans (Fat Free)
2 carrots (shredded)
4 cups spinach (chopped)
4 tablespoons garlic (chopped)
1 medium eggplant (peeled cubed and steamed)
1 red bell pepper (roasted, then steamed)
1 tablespoon olive oil
1/2 cup egg white
1 teaspoon garlic salt
1/2 teaspoon pepper
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper

Steps:

Roast one red bell pepper then slice and steam with peeled and cubed eggplant in olive oil and water to prevent sticking. Combine all ingredients in large mixing bowl and mix thoroughly. Spray two bread loaf pans with olive oil cooking spray and fill equally with mixed ingredients. Bake covered (with aluminum foil) for 50 minutes in preheated 350 degree oven. Serve with baked potatoes, corn on the cob or your favorite vegetable. Enjoy!

Nutrition Facts : Calories 210.5, Fat 10.5, SaturatedFat 3.4, Cholesterol 57.8, Sodium 250.9, Carbohydrate 11.6, Fiber 4.3, Sugar 2.3, Protein 17.9

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