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Vegetarian Meatloaf

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Vegetarian Meatloaf

By: Jenn Alberts

One of my very favorite restaurants in my city serves this amazing vegetarian meatloaf. It’s been on my list to replicate for years now! I’ve tried… and failed… serval times. Making a meatloaf or, veggieloaf in this case, that has enough moisture content that it will stick together without falling apart has been one of the bigger challenges. Flavor is another big task here and I feel like this version is absolutely awesome! A must for this veggieloaf is the accompaniment of my Spicy Ketchup – this extra flavor really brings it home!

You can serve this alone or with vegetables. My very favorite is some Yukon Gold mashed potatoes – here’s a link to a quick post on making some mashed potatoes while your meatloaf bakes. Meatloaf and mashed potatoes is guaranteed to please even the meat eaters in your life!

I had trouble finding the Field Burger but once I signed up for Imperfect Foods they offered it and delivered it right to my house! Here is a link to the website so you can see where to find it near you.

https://fieldroast.com/product/fieldburger/

Step 1

Preheat oven to 350°

Step 2

Chop onion. In a small pan heat 1 teaspoon of olive oil and cook onion on low to medium heat until onion is slightly transparent. Add garlic and cook one min more. Take off of the heat and set aside.

Step 3

In a mixing bowl add all 3 field burgers and break apart. I used a pastry cutter but you could also use a fork or a food processor to break into smaller pieces. Add 1/4 cup water to help moisten the field roast. You don’t want this too chunky or your end result won’t be much of a loaf

Step 4

Add cooked onions, quinoa, breadcrumbs, and all remaining ingredients except the parmesan. Mix together well. Lastly add your parmesan cheese.

Step 5

Grease a loaf pan. Add your mixture to the pan. Cook for 1 hr. If you are adding the Spicy Ketchup to the top take out loaf at 50 min and coat the top, return to the oven and cook for the remaining 10 min with ketchup on top.

Step 6

Allow to cool for 15-20 min and it will hold together much nicer! Taste is the same if you just can’t wait, but it will be more crumbly right out of the oven. Enjoy!

Vegetarian Meatloaf
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Vegetarian Meatloaf

One of my very favorite restaurants in my city serves this amazing vegetarian meatloaf. It’s been on my list to replicate for years now! I’ve tried… and failed… serval times. Making a meatloaf or, veggieloaf in this case, that has enough moisture content that it will stick together without falling apart has been one of the bigger challenges. Flavor is another big task here and I feel like this version is absolutely awesome! A must for this veggieloaf is the accompaniment of my Spicy Ketchup - this extra flavor really brings it home!
You can serve this alone or with vegetables. My very favorite is some Yukon Gold mashed potatoes - here’s a link to a quick post on making some mashed potatoes while your meatloaf bakes. Meatloaf and mashed potatoes is guaranteed to please even the meat eaters in your life!

I had trouble finding the Field Burger but once I signed up for Imperfect Foods they offered it and delivered it right to my house! Here is a link to the website so you can see where to find it near you. 
https://fieldroast.com/product/fieldburger/



Prep Time20 minutes
Cook Time1 hour
Course: Main Course
Cuisine: American
Keyword: fieldroast, meatloaf, protein, quinoa, vegetarian meatloaf, veggieloaf

Ingredients

  • 1 teaspoon olive oil
  • 1 onion chopped
  • 4 cloves garlic
  • 1 package of Field Roast “Field Burger” = 3 cups once all mashed up
  • 1/4 cup water
  • 1 1/2 cup cooked quinoa
  • 1/4 cup breadcrumbs
  • 3 Tablespoons tomato paste
  • 2 Tablespoons vegetarian Worcestershire sauce or coconut aminos Trader Joes carries this
  • 2 large eggs
  • 1 Tablespoon Italian seasoning
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1/2 cup grated parmesan
  • 1/2 cup shredded parmesan

Instructions

  • Preheat oven to 350°
  • Chop onion. In a small pan heat 1 teaspoon of olive oil and cook onion on low to medium heat until onion is slightly transparent. Add garlic and cook one minute more. Take off of the heat and set aside.
  • In a mixing bowl add all 3 field burgers and break apart. I used a pastry cutter but you could also use a fork or a food processor to break into smaller pieces. Add 1/4 cup water to help moisten the field roast. You don’t want this too chunky or your end result won’t be much of a loaf.
  • Add cooked onions, quinoa, breadcrumbs, and all remaining ingredients except the parmesan. Mix together well. Lastly add your parmesan cheese.
  • Grease a loaf pan. Add your mixture to the pan. Cook for 1 hr. If you are adding the Spicy Ketchup to the top take out loaf at 50 min and coat the top, return to the oven and cook for the remaining 10 min with ketchup on top.
  • Allow to cool for 15-20 min and it will hold together much nicer! Taste is the same if you just can’t wait, but it will be more crumbly right out of the oven. Enjoy!