Sunday, January 20, 2013

Veggie Friendly Meatloaf

So today I had to take my very first exam of the semester. It's always a very nerve racking thing for me and after all my preparation I must admit I wasn't pleased with my results (uhhg why can't I still be in culinary school?). So, after some much needed venting, I decided to pick myself up and burry my sorrows in preparing a comforting dinner.

I have always been a fan of meatloaf. When you think about it though, this meal shouldn't be delicious. I mean, meat...loaf? Slice me off a chunk of that fresh, out of the oven loaf of meat? But no, somehow this dish has overcome all the forces in the universe going against it.



For my meatloaf, I use the Morningstar vegetarian crumbles, you can find them in the frozen vegetarian section in pretty much any supermarket.

Believe me, you'll hardly be able to tell a difference! Now, this recipe is up for a little personalization, I use a carrot because it adds just a wee bit more vitamins and you cannot even tell it's there! If you're like "Annie, I'm already trying this vegetarian beef stuff, stop pushing the veggies on me!" I will understand. The cardamom is another interesting twist, it's adds an element of supple sweetness to the dish but be careful not to add too much!

Ingredients

1 package of morning star crumbles
1 medium size onion (diced)
1/2 TBS butter
1 carrot (peeled and shredded)*optional
1 tsp garlic powder
1/4 tsp cardamom
1 tsp salt
1 tsp pepper
1/2 bread crumbs (I used whole wheat)
1 egg (or egg substitute)
1 squirt (or two) of ketchup

Directions:

1.Preheat oven to 350 degrees F

2.Melt butter and sauté onion until translucent. Add shredded carrot and spices, cook for about 3 min before adding frozen crumbles then cook on low-med heat until crumbles start to brown.

3.Put crumble mix in a bowl and add the rest of the ingredients. Make sure the seasonings and texture is right (it should hold it's shape when balled together).

4.Place in a loaf pan and top with additional ketchup. Bake for about 30-45 min.



For Perfect mashed taters:

1.Make sure you scrub outside skin with a fine bristled brush (wouldn't want your water to be dirty)

2.Boil until tender

3.Mash (obviously) and add salt, pepper, butter, and sour cream (or greek yogurt for added protein)

Broccoli

For the broccoli (and most of my vegetables) I steam them a little first since they take a little longer to cook, and then throw them in a hot pan (a stir fry of sorts). Then I throw a little garlic powder, onion powder, and good ole salt and pepper.



2 comments :

  1. What a delicious looking meatloaf! I'm feeling quite hungry now! Can't wait to eat this yummy meatloaf! :)

    ReplyDelete
  2. I like your enthusiasm! We should just make a day of it and have a meatloaf party. :)

    ReplyDelete

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