Wednesday, 16 May 2018

Rach Eats Lunch: Vegetarian Meatloaf

Vegetarian meatloaf recipe

Well, I am officially NOT cooking today. Even though I'm writing up a recipe post, ready for when I am cooking. The truth is, I'm really not well today - I've got a stomach bug, and when stuff like that happens, you know you've got to leave cooking of any kind alone. I'm basically eating what I like to call the BRAT diet - bananas, rice, apples, toast - except I've skipped the first three and have decided to just eat toast. Okay, so there are a few other potato products involved as well (we're talking Micro Chips, boiled potatoes and plain crisps) but as they're plain and carby, I don't think my belly's going to complain too much. I know I shouldn't be talking about stomach complaints on a food blog, but thankfully I've not delved too hard into the specifics. Trust this to happen to me, though, eh? Other than that, I had a really good weekend, so it's a bit of a bummer to end it on.

Today's recipe is the type you see in American movies and TV shows - you know the kind, the really cheesy ones which could be classified as "wholesome" (read: awful) where there's always a bizarre meal served for tea. Meatloaf is definitely one of those meals - you almost expect it to be served with applesauce. (There should be a space between those two words, really, but it's not my culture to judge.) But this is a little different in that this meal is one, vegetarian, and two, really easy to pop together... I am currently really obsessed with the versatility of vegetarian mince and how many different things you can make from it, so forgive it if you see a lot of it around here.

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Vegetarian Meatloaf
No! No the singer!
  • 100g vegetarian mince, defrosted
  • 1 piece bread, toasted
  • 1 teaspoon garlic, salt, pepper and parsley
  • 1 tablespoon soy sauce
  • 1/2 red onion, finely diced
  • 30g grated cheddar cheese
  • 1 handful oven chips (optional)
  • 1 dollop tomato sauce (optional, for dipping)
At least an hour before use, measure out your vegetarian mince and leave it out on the side to defrost. When you're ready, grease a 1/2lb loaf tin with olive oil and preheat the oven to 180℃.Toast the bread in the toaster (on number two) and remove - shred it into pieces and pop it into a blender. Blend it together until it makes fine breadcrumbs, then pour it into the bowl containing the mince for safekeeping.If you're anything like me, it's a good idea to then add the red onion to the blender and pulse it until it's finely diced. Take the onions out and pop that in the bowl, too. Don't forget to weigh out the cheese on top, too! Next, break an egg into the blender and add the spices and soy sauce and whizz it up until it's been fully beaten.This is the fun bit - add alllllll the ingredients from the bowl - the mince, the breadcrumbs, the onion, the cheese (do not forget this bit) - and then blend up the ingredients until they start to fully form a pliable dough. Then pour the mixture into the loaf tin and smooth out the top.Finally, pop the meatloaf into the oven and bake for 35-40 minutes until you can pop a knife in it and it comes out clean. Next, gently lift the loaf out of the tin, cut a few slices off, and serve straight away with oven chips and a dollop of tomato sauce. You can either eat this hot or cold but be warned - it can't be reheated and you should eat it within 24 hours.
Prep time: Cook time: Total time: Yield: Makes 1

And with that, you have lunch! It tastes really, really lovely, but please make sure it is fully cooked inside and not raw before serving! It also goes great with chips... just saying.

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