Oct. 22, 2008
Fat-Free Vegan Meatloaf & Mashed Potatoes Recipe
All hail to the mighty mock meatloaf! This is one of my husband's favorite recipes and for good reason -- it tastes like the real deal. I've served this meatloaf to my parents, in-laws and best friend, all who give it a big thumbs up! It's an adaption of a recipe I stumbled across years ago... I think on Compassion Over Killing's website.
My famous mock meatloaf, though it's not actually mine... it's an adaption of a recipe I stumbled upon years ago. It's awesome!
1 package Gimme Lean (Beef-Style)
3 tbsp ketchup
2 tbsp yellow mustard
1 small onion, diced
1 cup whole wheat bread crumbs
¼ cup plant-based milk
1 tbsp low sodium soy sauce (optional)
1 tbsp basil
Preheat oven to 350F. Place a large sheet of foil in a standard bread pan, enough to make a tent over top. Mix 3/4 cup bread crumbs with other ingredients. Add remaining 1/4 cup bread crumbs for a firmer meatloaf. Place meatloaf into pan, smothering the top with extra ketchup if desired. Bake for 1 hour and 30 minutes, or until the outside is brown and the inside is firm and no-longer loose (it may be done in an hour if you have a particularly hot oven or dark pan).