Right up until the time that my husband and I sat down to take our first bites of this week’s Meatless Monday dish, I was uncertain about it. Regular readers of this blog know that I thrive on experimenting in the kitchen. I was going out on a limb with this creation because I was using an ingredient (read about this ingredient below) that, although I love it on its own, I wasn’t sure how well it would play with the other ingredients. Well now play time is over and I’m glad to say that all is well in the kitchen!
This week’s Meatless Monday recipe stemmed from my inner ramblings on cold weather eating and what sticks to the ribs. Admittedly last Monday was rather warm and nowhere near cold here in the Charlotte area, but damnit, I had the thought and it was time to run with it. I was a rebel of sorts with this creation that I call Meatless Meatloaf. Pretty clever, huh? You see, it’s like meatloaf and it’s mea—well, nevermind, I’m sure you get the picture.
Meatloaf has never won any beauty prizes, and this one is no exception. However, despite it’s facade, it was delicious (just ask my husband, who went back for seconds). This recipe uses not only meatless crumbles as a stand-in for the meat, but also one of the Albarda household’s latest indulgences and ingredient: Slawsa. If you haven’t yet tried Slawsa, you should. Find out more about Slawsa here.
In the meantime, enjoy this Meatless Monday recipe to warm you from the inside out on a chilly day. Bon appetit!
- 2 tablespoons olive oil
- 1 small onion, chopped
- ¼ cup red bell pepper, chopped
- 2 cloves garlic, minced
- Meatless crumbles (I used Lightlife Smart Ground Original®)
- ½ cup Slawsa
- 1 – 1 ¼ cup panko bread crumbs
- ¼ cup finely chopped fresh basil
- ¼ cup sundried tomatoes, chopped
- 2 teaspoons Italian seasoning
- 1 teaspoon cinnamon
- 1 teaspoon paprika
- ½ teaspoon onion salt
- 1 large egg, lightly beaten
- Salt and pepper
- 4 tablespoons EACH ketchup and bbq sauce for the topping
Preheat oven to 350°.
Heat olive oil over medium heat in a skillet. Add onions and red peppers. Sauté until tender, about 10 minutes. Add minced garlic and sauté for 2 additional minutes.
While the vegetables are cooking, in a large bowl add meatless crumbles, 1 cup of panko bread crumbs and next 7 ingredients. Fold in egg, then salt and pepper. If mixture isn’t dry enough, add more panko crumbs a little bit at a time.
Place mixture in loaf pan or form a loaf on a baking sheet. Bake in preheated oven for 55 minutes. Remove from oven.
Combine ketchup and bbq sauce; spread across top of the loaf and return to the oven for 10 more minutes. Remove the loaf from the oven and allow it to rest for @15-20 minutes prior to slicing. [NOTE: This meatless meatloaf is even better the second day, after all of the flavors have had a chance to mingle and it really firms up in teh refrigerator]