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As I was looking for low-cholesterol recipes the other day for John's mom, I stumbled across this one for vegetarian meatloaf. Now I use Boca crumbles for whatever I possibly can for convenience and health reasons, but I in no way imagined it would work in a meatloaf. Out of curiosity, I printed the recipe and we figured we'd give it a try. John and I were both incredibly skeptical. However, much to our surprise and delight, it actually turned out really, really good. And Nora declared it to be good, though she was more into the mac and cheese we had given her as a backup.
So I thought I'd share the recipe. I'll post it as I found it, but we used ketchup instead of barbecue sauce. This was a suggestion someone made on the website where I found it and was a good one for us because we're more likely to have ketchup on hand. And lots of other people felt that some BBQ sauces didn't work as well, but ketchup is always ketchup. The other change I will probably make in the future is to leave out the green peppers. That's just a matter of opinion as we're not huge fans. Also, I took the bag of Boca out earlier so that it was a bit thawed when I actually needed it. I'm not sure how well it would work if it was frozen.
Ingredients:
1 (12 ounce) bottle barbeque sauce 1 (12 ounce) package vegetarian burger crumbles 1 green bell pepper, chopped 1/3 cup minced onion 1 clove garlic, minced 1/2 cup soft bread crumbs | 3 tablespoons Parmesan cheese 1 egg, beaten 1/4 teaspoon dried thyme 1/4 teaspoon dried basil 1/4 teaspoon parsley flakes salt and pepper to taste |
| 1. | Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 5x9 inch loaf pan. |
| 2. | In a bowl, mix 1/2 the barbeque sauce with the vegetarian burger crumbles, green bell pepper, onion, garlic, bread crumbs, Parmesan cheese, and egg. Season with thyme, basil, parsley, salt, and pepper. Transfer to the loaf pan. |
| 3. | Bake 45 minutes in the preheated oven. Pour remaining barbeque sauce over the loaf, and continue baking 15 minutes, or until loaf is set. |
Nutrition Information Servings Per Recipe: 8 Calories: 155 | Amount Per Serving
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