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April 17, 2012

Meatloaf

A classic favorite returns meat-free

  • What's not to like with this easy, meat-free meatloaf? Michelle Riley/HSUS

Serves 6

1 12-ounce package Smart Ground or Boca veggie protein crumbles
1 small white onion, diced small
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 cup ketchup
2 tablespoons olive oil
1/4 cup regular or gluten-free breadcrumbs
1/4 teaspoon salt
1/4 teaspoon pepper

 

Preheat oven to 400 F (204 C).

Mix all ingredients in a large bowl. Pour into a greased 1.5-quart loaf pan and pack firmly. Cover with foil and bake for 20 minutes. Remove the foil and bake for another 5 minutes.

Serve hot with extra ketchup and sides of mashed potatoes and salad.

Leftover meatloaf makes a great breakfast hash.

Recipe from Gail Berrigan, editor of humanesociety.org.

Nutrition

All figures are per serving (assumes six servings).

Calories: 123
Fat: 5 g
Carbs: 10 g
Fiber: 2 g
Protein: 14 g
Sodium: 457 mg

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