We had the neighbors over for dinner last night (no fava beans or chianti, thankyouverymuch) and Scott decided to make a fake meatloaf for me and a real meatloaf for them.
He based it on this recipe, but made a few changes (of course!).
2 cups water
1 teaspoon salt
1 cup Bob's Red Mill Veggie Soup Mix
1 small onion, diced
1 cup quick-cooking oat
3/4 cup grated cheese (cheddar/jack mix)
1 egg, beaten
4 1/2 ounces Classico Carmelized Onion & Roasted Garlic spaghetti sauce
4 cloves garlic, minced
"A few sprigs" each of fresh basil, oregano and parsley
1/2 teaspoon Red Robin seasoning salt
1/4 teaspoon black pepper
1 tsp chili powder
1 tbs Homeward Bound SparkPlug Hot Sauce
Add salt to water and boil in a saucepan. Add soup mix and simmer covered 25-30 minutes, until beans are soft and most of water is evaporated. Remove from heat and transfer to bowl.
Allow to cool slightly, stir in onion, oats and cheese until mixed. Add egg, tomato sauce, garlic, herbs, seasoning salt and pepper. Mix well.
Spoon into loaf pan that has been greased lightly with a Smart Balance stick. Smooth top with back of spoon.
Bake at 350 degrees for 30- 45 minutes until top of loaf is dry, firm and golden brown. Cool in pan on rack for about 10 minutes.
This made a FANTASTIC meatloaf sandwich the next day.
2 comments:
Note from the chef: I went a little liberal with the egg. I may have used two. I don't like the things i bake to fall apart. Also, I put the beans in the food processor for a second, just to save time on the "mashing." Also also, make sure to glaze the top. The vegetarian didn't want it glazed, but I think it really makes the meal. I glazed my MEATloaf with Homeward Bound's "GunSmoke" and a little hot sauce.
Bon apetit. I think you'll be surprised with how good this was.
I want a photo. : )
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