Grandma’s Vejje Meatloaf

Vejje-meatless-meatloaf

 

Vejje-meatless-meatloaf
Grandma's Vejje Meatloaf
Print Recipe
Remember your grandmothers meatloaf? Well this recipe is all that and more - Vejje style!
Servings
4-6
Servings
4-6
Vejje-meatless-meatloaf
Grandma's Vejje Meatloaf
Print Recipe
Remember your grandmothers meatloaf? Well this recipe is all that and more - Vejje style!
Servings
4-6
Servings
4-6
Ingredients
  • 8 OZ DRY Vejje Meatless Ground Beef (1 3/4 cups)
  • 3 TBSP White all-purpose flour
  • 1/4 cup Olive oil (or canola oil)
  • 1 TBSP Tamari (or low sodium soy sauce)
  • 1/2 cup Shredded Carrots
  • 1/2 cup Finely Diced Onion
  • 1 TBSP Minced Garlic
  • 1 1/2 tsps Dry Basil
  • 1/2 tsp Ground Pepper
  • 1/4 cup Catsup
  • 1 3/4 cups Water
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large bowl mix the DRY Vejje Meatless Ground Beef and flour and set aside.
  3. In a large pan, heat the olive or canola oil on medium heat.
  4. Add the tamari, carrots, onions, garlic, basil and pepper and sauté over medium heat until the onions are transparent.
  5. Add the water and catsup to the onion mixture and bring to a boil.
  6. Remove pan from heat and stir contents into the dry Vejje & flour mixture.
  7. Mix well with a spoon to fully incorporate dry into wet.
  8. Lightly oil a large loaf pan and pack the mixture evenly into the pan.
  9. Cover the loaf pan with aluminum foil but do not let the foil touch the Vejje loaf.
  10. Place in preheated oven and bake for about 25 minutes.
  11. Remove pan from oven and uncover.
  12. Allow loaf to cool and set for at least 30 minutes.
  13. Slice and serve (briefly reheat if desired) or refrigerate until needed.
  14. Serve warm, room temperature or cold.
TIPS
  1. Serve Vejje Meatloaf - along with your favorite cooked vegetable - topped with gravy, marinara sauce, BBQ sauce or plain old catsup. Vejje Meatloaf also makes great sandwiches.
  2. To use Vejje Meatless Ground Beef in your favorite meatloaf recipe, hydrate the Vejje Ground Beef (according to package directions) before adding it to your recipe.
  3. We strongly suggest that you hydrate the Vejje Ground Beef the day before you want to make your meatloaf and refrigerate it until needed. Additionally, if your meatloaf recipe asks you to brown the ground beef, skip this step and proceed with your recipe.
  4. Finally, you may need to adjust the cooking time for your meatloaf using Vejje as it will likely be shorter, averaging around 25 minutes.
Recipe Notes

Enjoy this great recipe from chef and author Ron Pickarski!

Follow by Email
Facebook
Facebook
Google+
Twitter
Social Share Buttons and Icons powered by Ultimatelysocial