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    You are in: Home / Recipes / Vegetarian Meatloaf Recipe
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    Vegetarian Meatloaf

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    10 mins

    1 hr

    Rachel Savage's Note:

    My friend Valerie brought this as a veggie entree to my Thanksgiving dinner one year. I was sceptical, but it was nicer than it sounded. Good as a side dish for non vegetarians too.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees F.
    2. 2
      Grease pan (9 inch square).
    3. 3
      Mix ingredients.
    4. 4
      Bake at 350 F about 1 hour.

    Ratings & Reviews:

    • on October 01, 2007

      55

      Ummm - this was shockingly good. I expected it to taste like cereal, but you absolutely couldn't tell. I used three eggs instead of five, and added a small can of tomato paste, along with a lot of garlic salt and paprika. I think the tomato paste really made it look like real meatloaf. I really liked this and will be making this a lot more in the future! Thanks for the wonderful recipe!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 25, 2009

      This wasn't good to me. I've been a vegetarian for years and have experimented with a lot of foods. I couldn't get this one to taste good. Had to throw it out. Sorry.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 06, 2007

      55

      This recipe falls well within the lacto-ovo vegetarian confines. I was able to make this recipe vegan, by using 3 substitutions: egg/replacer for eggs, Silkin tofu for cottage cheese, and vegetable margarine for butter. I did add a bit of seasoned salt, a pinch of red peppers flakes, and ground pepper. The taste was terrific, even for those that aren't anything but carnivores. Thanks Rachel!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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    Nutritional Facts for Vegetarian Meatloaf

    Serving Size: 1 (240 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 386.9
     
    Calories from Fat 104
    27%
    Total Fat 11.6 g
    17%
    Saturated Fat 5.0 g
    25%
    Cholesterol 280.0 mg
    93%
    Sodium 845.4 mg
    35%
    Total Carbohydrate 39.0 g
    13%
    Dietary Fiber 1.5 g
    6%
    Sugars 7.9 g
    31%
    Protein 31.5 g
    63%

    The following items or measurements are not included:

    vegetable stock powder

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