Meatless Meatloaf

Meatless Meatloaf

Serves 4
  • 2 teaspoons extra virgin olive oil, more for oiling pan
  • 1 small organic yellow onion, finely diced
  • 1 clove garlic, minced
  • 1/2 green bell pepper, cored and finely chopped
  • 1 box (4 burgers) vegan veggie burgers, thawed overnight in refrigerator
  • 3 tablespoons tahini
  • 1 (15-ounce) can tomato sauce
  • 1 tablespoon low-sodium soy sauce
  • 1/2 cup cooked brown rice
  • 1/2 cup dried breadcrumbs
  • 1 tablespoon dried parsley
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Preheat oven to 350°F. Heat oil in a skillet over medium heat. Add onion, garlic and pepper, and cook until onions are translucent and peppers are soft, about 7 minutes. Transfer to a large bowl.

Crumble the veggie burgers into the large bowl with the cooked onion mixture. In a separate bowl, combine the tahini, 1/3 cup tomato sauce and soy sauce. Add the tahini mixture, rice, breadcrumbs and parsley to the large bowl. Stir to mix well. Transfer mixture to an oiled loaf pan. Spread 1/2 cup tomato sauce on top. Bake 45 minutes.

Allow to cool 15 minutes before slicing. Serve slices with warm remaining tomato sauce.
Nutritional Info: 
Per Serving: 350 calories (130 from fat), 14g total fat, 2g saturated fat, 500mg sodium, 39g carbohydrates, (4 g dietary fiber, 9g sugar), 16g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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