Vegetarian Gluten Free Meat Loaf Comfort Food Recipes

REALLY GOOD VEGETARIAN MEATLOAF (REALLY!)

Really Good Vegetarian Meatloaf (Really!) image

High in fiber and protein, low in fat, easy and really yummy! I've always thought meatloaf looks and smells so delicious and savory so, as a vegetarian, I decided to make a no-meat version! This is basically our favorite meatloaf recipe but with cooked mashed lentils instead of ground meat. The result is a very tasty dinner!

Provided by SaraFish

Categories Grains

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

2 cups water
1 teaspoon salt
1 cup lentils
1 small onion, diced
1 cup quick-cooking oats
3/4 cup monterey jack cheese or 3/4 cup American cheese
1 egg, beaten
4 1/2 ounces spaghetti sauce or 4 1/2 ounces tomato sauce
1 teaspoon garlic powder
1 teaspoon dried basil
1 tablespoon dried parsley
1/2 teaspoon seasoning salt
1/4 teaspoon black pepper

Steps:

Add salt to water and boil in a saucepan.
Add lentils and simmer covered 25-30 minutes, until lentils are soft and most of water is evaporated.
Remove from fire.
Drain and partially mash lentils.
Scrape into mixing bowl and allow to cool slightly.
Stir in onion, oats and cheese until mixed.
Add egg, tomato sauce, garlic, basil, parsley, seasoning salt and pepper.
Mix well.
Spoon into loaf pan that has been generously sprayed with Pam (non-stick cooking spray) or well-greased.
Smooth top with back of spoon.
Bake at 350 degrees for 30- 45 minutes until top of loaf is dry, firm and golden brown.
Cool in pan on rack for about 10 minutes.
Run a sharp knife around edges of pan then turn out loaf onto serving platter.

Nutrition Facts : Calories 264, Fat 10.2, SaturatedFat 5.2, Cholesterol 69.1, Sodium 810.4, Carbohydrate 29, Fiber 7, Sugar 3.6, Protein 14.8

VEGETARIAN GLUTEN-FREE MEAT LOAF COMFORT FOOD

Vegetarian Gluten-Free Meat Loaf Comfort Food image

After many trials and errors, trying to produce a vegetarian meat loaf I've finally succeeded. I'm also gluten free which makes producing a no meat loaf even harder. This recipe does require eggs which makes it vegetarian instead of vegan. I still haven't figured out the vegan and gluten-free meat loaf thing. If you're looking for comfort food this is yummy! Enjoy!

Provided by PopcornHols

Categories Meatloaf

Time 1h

Yield 4 mini loaves, 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 small onion, finely chopped
1 carrot, finely chopped
1 celery rib, finely chopped
3 garlic cloves, minced
2 tablespoons olive oil
1 (15 ounce) can chickpeas
2 tablespoons soy sauce
1/2 cup pecan pieces, chopped
2 eggs
1/2 teaspoon basil, dry
1/2 teaspoon oregano, dry
1/4 teaspoon sage, dry
4 tablespoons ketchup (for tops of mini loaves)

Steps:

Saute onion, carrot, celery until translucent about 5 minutes.
Add garlic and saute about 3 or 4 more minutes. Set aside and cool.
Preheat oven to 375 degrees Fahrenheit.
Drain and rinse the chickpeas; place in a bowl and mash them with a fork.
Add cooled onion mixture, soy sauce, pecans, eggs, basil, oregano, and sage to the mashed chickpeas.
Mix together thoroughly.
Make sure your mini loaf pan is well oiled.
Divide the mixture into four loafs.
Add a light layer of ketchup to the top of the loaves.
Cover with foil and bake covered for 30 minutes.
Uncover and add a little more ketchup to the tops.
Bake for 10 more minutes uncovered.
Enjoy!

Nutrition Facts : Calories 354.5, Fat 20.3, SaturatedFat 2.7, Cholesterol 93, Sodium 1043, Carbohydrate 34.6, Fiber 7.1, Sugar 5.9, Protein 11.4

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