A delicious veggie meatloaf made with vegetarian beef like crumbles and topped with a ketchup and brown sugar topping similar to a regular meatloaf. This meat free recipe is a perfect vegetarian option for Easter, Thanksgiving, and Christmas
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.
Add the vegetarian meat crumbles to the skillet and cook for 5 minutes, stirring often, until meat crumbles have thawed.
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.
Transfer the meatloaf mixture to a loaf pan that has been sprayed with cooking spray. Pack the meatloaf into the loaf pan tightly.
In a small mixing bowl, combine the ketchup, brown sugar, and water, stirring until the sugar has dissolved. 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 ½ cup of green or red bell pepper with the onion mixture