[mv_schema_meta name="saute veggies and vegeburger"]Preheat the oven to 350 degrees. In a large skillet, melt the butter until hot and bubbly. Add the onion and cook for 3 minutes, or until onions have become translucent. [mv_img id="26806"]
[mv_schema_meta name="add meat crumbles to skillet"]Add the vegetarian meat crumbles to the skillet and cook for 5 minutes, stirring often, until meat crumbles have thawed. [mv_img id="26807"]
[mv_schema_meta name="add remaining loaf ingredients"]Transfer the vegetarian meat mixture to a mixing bowl. Add the fresh bread cubes, garlic powder, sage, cheese, and eggs. Stir with a mixing spoon until well combined. [mv_img id="26808"]
[mv_schema_meta name="transfer meatloaf mixture to loaf pan"]Transfer the meatloaf mixture to a loaf pan that has been sprayed with cooking spray. Pack the meatloaf into the loaf pan tightly. [mv_img id="26809"]
[mv_schema_meta name="make the topping"]In a small mixing bowl, combine the ketchup, brown sugar, and water, stirring until the sugar has dissolved. [mv_img id="26810"]
[mv_schema_meta name="coat loaf with sauce and bake"]Spread the sauce topping evenly over the vegetarian meatloaf and bake for 1 hour, until loaf has browned and is cooked through.
Tips and Substitutions
Place the vegetarian meatloaf pan on top of a cookie sheet lined with foil to help prevent spillage onto the oven floor.
Substitute your favorite barbecue sauce for the ketchup topping
Add a teaspoon of mustard to the ketchup topping
Replace the vegetarian beef crumbles with 2 cans of chickpeas, coarsely chopped.
Add and cook 1/2 cup of green or red bell pepper with the onion mixture