Meatless Loaf

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 1 ingredient. The key ingredients include: ["2 -3 slices bread, finely crumbled (practically to a powder)", "¼ cup milk", "2 eggs", "meatloaf seasoning mix, packet (I bought a 1.5 oz Kroger brand packet)", "12 ounces defrosted vegetarian beef substitute (I prefer Quorn brand crumbles)", "3 ounces tomato paste", "1 tablespoon olive oil (an estimation, I just eyeballed it)", "3 stocks celery, chopped at about 1/2 cm (personal preference)", "12 baby carrots, chopped at about 1/2 cm intervals (a similar amount of regular carrots acceptable)", "12 of a medium yellow onion, chopped finely", "2 tablespoons more olive oil", "¼ cup replacement beef broth (I use Edward & Sons ""not-beef"" bullion cubes, veggie broth could easily work)", "garlic powder", "1 dash salt", "pepper", "freshly chopped oregano (I used 5 sprigs)", "marjoram", "red pepper flakes", "allspice", "cinnamon", "1 teaspoon apple cider vinegar", "¼ cup brown sugar", "⅓ cup beef broth", "2 tablespoons spicy brown mustard", "⅓ cup ketchup", "1 pinch brown sugar"].

Yes, Meatless Loaf falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.