Veggie Meatloaf

Vegetarian Meatloaf is a great main course for any roast dinner, especially at Thanksgiving when there are many to feed. It’s an impressive dish that oozes with a fantastic aroma of spices and herbs. This recipe is very similar to my Veggie Sausage recipe, it’s just a variation on presentation. I hope you enjoy making this winter dish!

Veggie Meatloaf
Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Serves: 6
  • 1 tablespoon fresh Thyme
  • 1 tablespoon dry Basil
  • 1 tablespooon dry Sage
  • 1/2 teaspoon ground chilli
  • 3 cloves garlic
  • 1 portobello mushroom
  • 1 cup grated, extra mature cheddar cheese
  • 1 large onion
  • 1 1/4 cups breadcrumbs
  • 2 eggs
  • salt
  • pepper
  • vegetable oil
  • 1 tbls Honey and 1 tbls Soy Sauce for the glaze
  1. Preheat the oven to 300 F.
  2. Chop the mushroom to a fine consistency and grate the onion, mince the garlic and combine with the thyme, basil, sage and chilli.
  3. Season well and add the cheese and breadcrumbs.
  4. Crack in 1 whole egg and the yoke of the second. Combine until the mixture becomes a firm putty.
  5. Place into a baking tin, I recommend using a rectangular bread tin with a high lip.
  6. Place in the oven for 20-25 minutes.
  7. After about 10 minutes, if you’d like your Meatload to have a glaze, combine the honey and soy sauce and brush it over the top of the load. Place back in the oven and cook for the remianing time.


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