This savory veggie-meatloaf dish is a family favorite; a recipe that Mom gave me which she received from a friend of a friend. You know how that goes.
A couple of things to note. I use the Griller Crumbles by MorningStar Farms, however I personally prefer the Worthington Vegetarian Burger, if I have it on hand. Though it’s not as readily accessible to acquire. The MorningStar Farms products can be found in your local grocer’s freezer aisle.
Secondly, I like to give my bread cubes what’s called the “Roberts’ Tan.” Meaning, I like to brown the bread really well while sauteing. Also during the saute process I cover the skillet so the moisture is trapped, softening the bread.
I gave this recipe to my friend Mike when he opened up his vegetarian restaurant Green Vegetarian Cuisine, and he was able to create a vegan version by substituting butter for margarine and replacing the cheese with a vegan variety. He reports that he receives rave reviews from vegetarians and meat consumers alike.
Neatloaf
Neatloaf
Saute:
1 chopped Onion
1 stick of Butter
6 slices Whole Wheat Bread, cube 1 inch squares
Add to:
1 bag of MorningStar Meal Starters Griller Recipe Crumbles
2 cups Cheddar Cheese, grated
4 Eggs
1 tea. Garlic Powder
1 tea. Sage
Heat oven to 350F
Place in greased 9x9x2 pan.
Place on top of Neatloaf the following Sweet & Sour Glaze before Cooking.
Sweet & Sour Glaze
1 cup Ketchup
1/2 cup Brown Sugar
1 tea. Garlic Powder
1 tea. Lemon Juice
Cook for 35-40 minutes.
The Hip Vegetarian 