...but what did you expect from meat loaf? I made these for vegan mini-meat loaf night, and they were delicious--by far my best meat loaf yet (I've whipped up some bad ones). These ugly little loaves tasted great and held together like champs! A perennial issue with eggless meatloaf is, of course, the crumble factor, which I've resolved by replacing dry bread crumbs with sticky rice and WET BREAD! That's right, I said wet bread. Same thing as bread crumbs, except wet and not crumb-y. On the side, fresh baby spinach sauteed with red wine vinegar, and, of course, mashed potatoes and mushroom gravy. It's like Sunday dinner with the family, except vegan and on a Monday.
Vegan mini-meat loaves
(serves 2/makes 4 mini-loaves)
2 slices whole wheat bread
1/3 cup finely chopped onion
1/2 tube Gimme Lean vegetarian ground beef
1/3 c. cooked sushi rice or Basmati rice
dash of tamari or soy sauce
pinch each of oregano, basil, and crushed red pepper
1/4 t. salt
1/4 t. ground black pepper
2 T. tomato paste
Preheat oven to 375 and oil a mini-loaf pan. Place the bread in a shallow dish of room-temperature water and allow to soak for 2 minutes. Drain in a colander, pushing bread against bottom of colander to get as much of the water out as possible. In mixing bowl, use your hands to combine the bread with all remaining ingredients except tomato paste. When completely combined, divide mixture into four equal parts and press into four of the mini-loaf compartments. Bake 20-30 minutes, spreading the tomato paste over the surface of each loaf halfway through baking time.
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