Thanksgiving Roast Vegetarian Style

This recipe came from my mom. I don't know where she got it but she has been making it for quite a while. It is a good vegetarian recipe and I still make it often even though we do eat meat now. I also make it and take it for Thanksgiving when we go to my mom's. She is still a vegetarian.

• Ready In: 1 hr 5 mins
• Serves: 10
• Yields: 1 vegetarian roast

Ingredients

• 2  cups  cracker crumbs
• 6  eggs
• 2  small onions, diced
• 2  cups evaporated milk
• 1 (10 3/4ounce) can  mushroom soup (I use the golden mushroom)
• 2 (1 ounce) envelopes  George Washington broth (dark)
• 1 (20 ounce) can  of worthington brand  veggie burgers
• 1⁄2 teaspoon sage
• 1⁄2 teaspoon oregano
• 2  tablespoons light soy sauce
• 1⁄4 cup  oil
• 1⁄4 cup  meatloaf seasoning mix (from a 1.25 oz pkg)
• 2  celery ribs, diced
• 8  white button mushrooms, grated
• 1⁄4 cup  grated sharp cheddar cheese

• TOPPING

• 1⁄4 cup ketchup (filled right up to the top)
• 2  tablespoons brown sugar
• 3  tablespoons water

Directions

1. Saute onion, mushrooms, and celery in small amount of oil.
2. Drain on paper towels.
3. Place other ingredients (except topping mix) in a large bowl and mix gently.
4. Place in loaf pan that has been sprayed with non-stick spray or you can put it in a 9x13 pan that has been sprayed with non-stick spray.
5. Mix topping ingredients and spread evenly over the top of the roast making sure it is spread to the edges.
6. Bake at 350 for 50-60 minutes (depending on your oven).
7. Check it after 50 minutes and see if it is set and nicely borwned.
8. Let stand 5-10 minutes before slicing and serving. If you use a 9x13 pan, cut it in squares. If you use a loaf pan, slice it like meatloaf.