Recipe - Veggie Loaf

Veggie Loaf

[Vegetarian]

This had to be the next recipe I wrote up, because its one of Devon's favorite things I make. If you're going vegetarian, or just trying to cut down on meat, this will help to fill that meatloaf shaped hole in your heart.

However, there is a reason I call it a Veggie Loaf not a "Meat"loaf. The flavor is very reminiscent of a normal meatloaf (thanks ketchup) but you still get that fresh veggie taste from the ingredients. It's also not trying to recreate the texture of a traditional meatloaf, so temper your expectations accordingly.

Just like a normal meatloaf, this works great as the "meat" on the dinner plate and is fantastic when used to make sandwiches.

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The Recipe

Originally Based on the Following Recipes:

• https://www.budgetbytes.com/2015/04/mini-garden-turkey-loaves/
• http://www.geniuskitchen.com/how-to/make-meatloaf-41
  
• http://www.kitchme.com/recipes/really-good-vegetarian-meatloaf-really
  

Ingredients 

Loaf

• 1 tablespoon Olive Oil (at least)
• 1 Onion (preferably small)
• 2 - 4 Cloves of Garlic (2 if your cloves are big, 4 if they are small)
• 2 Carrots
• 1 Zucchini
• 8 oz mushrooms (I used Brown Beech, Button are also good)
• 3/4 tsp salt
• Pepper (amount is up to you)
• 1 Tbsp Vegetarian Worcestershire Sauce (Try Annie's!)
  
• 1/4 cup Ketchup
• 3/4 cup Breadcrumbs
• 1 cup Lentils
• 1 cup Quick Cooking Oats (normal oats work as well!)
• 1/2 cup grated Mozzarella Cheese

 
Sauce

• 1/2 cup Ketchup
• 2 tablespoon Brown Sugar
• 2 tablespoon Apple Cider Vinegar

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Step by Step

1. If your lentils aren't canned or already cooked, rinse them then simmer them in roughly 3 cups salted water uncovered for about 20 minutes until the lentils are soft and the water is evaporated. If they are canned, just drain em in a colander.

2. While your lentils are cooking, you can start to prep your veggies. Dice the onion and garlic. Peel your carrots and chop the ends off your zucchini. Last put not least, roughly chop your mushrooms.

3. Sauté the onion in a large skillet with 1 Tbsp olive oil over medium heat until soft and transparent.

4. Add the garlic to the skillet and give it a quick stir. Use a large holed cheese grater to directly grate the carrot into the skillet. Once the carrots stir the skillet again, then do the same for the zucchini. Add a small pinch of salt to help the veggies sweat and keep sauteing. If anything starts to stick to the bottom, add some more olive oil.

5. After about 5 minutes, add in your roughly chopped mushrooms. Add in the 3/4 tsp salt and pepper to your taste (I suggest adding a solid amount). Continue sauteing till the mushrooms are soft and any excess water from the veggies is evaporated.

6. Transfer the veggies into a mixing bowl. Let them cool for 10-15 minutes and preheat the oven to 350.

7. Add the lentils to the bowl and lightly smash them. Then add 1 tablespoon Worcestershire sauce, 1/4 cup of ketchup, 1 egg, 1/2 cup grated mozzarella cheese, 1 cup oats, and 3/4 cup breadcrumbs.

8. Mix these ingredients with your hands just until the mixture looks even. Avoid overworking it, keep some of that texture! Shape the mixture into your preferred loaf shape on a baking sheet covered with parchment paper and lightly misted with nonstick spray or rubbed with a bit of oil.

9. Stir together the 1/2 cup ketchup, 2 tablespoons brown sugar and 2 tablespoons apple cider vinegar. Spoon the glaze over the entire loaf, making sure not to miss the sides.

10. Bake the meatloaf in a preheated 350-degree F oven for 40 - 50 minutes. You're looking for the sauce on top to be kind of leather-y (for lack of a better term) and less liquid-y. Let the loaf rest for at least 10 minutes before slicing, this will help it firm up and not fall apart when cut.

Pro Tip: Throw some veggies tossed with olive oil, salt, and pepper into oven when the loaf still has 25 minutes to go for a quick and easy side! I used broccoli when cooking for this recipe.

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