Meatloaf

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I saw a recipe on Facebook that was the world’s best meatloaf. The story said it was her Mother-in-law’s recipe and the best she’d ever had. Now I can’t find it so I made it up‼

Anyway, being a pescetarian, meatloaf isn’t usually in my diet, but this time I started with a pound of Beyond Meat Ground “meat”. I’m not always a fan of the processed things that are designed to look and taste like meat. If I wanted something that tastes like meat I’d eat meat. But sometimes there are just recipes that call for something that approximates meat.

Meatloaf is one of those.

There are lots of "ground beef" options on the market now. Here is one that isn't Beyond Meat. I haven't tried it yet, so no promises. 


I also had a box of ritz-like crackers that I’d bought for some unknown reason. I decided that this meatloaf would be a good way to use some of them. 


Sometimes cooking inspiration is just looking around the kitchen or pantry and saying, I’m just tired of looking at that box sitting on the shelf. What can I make it into??? So here was the answer:

Vegetarian Meatloaf

Time: 1 – 1 ½ hours (but most of that is baking time)

Yield: 4 servings

Loaf pan, sprayed with non-stick spray

350°

Loaf Ingredients:

1 cup crushed ritz-type crackers

½ cup milk or half and half

1 lb beyond beef ground “meat”

¼ cup onions, minced

5 clvs garlic, minced

1 tbsp Worcestershire sauce

1 tsp kosher salt

1 tsp freshly ground black pepper

1 tsp Herbes de Provence

¼ tsp ground mustard

Glaze ingredients:

½ cup ketchup

2 tbsp brown sugar

1 tbsp yellow mustard

1 tbsp apple cider vinegar

Place the crackers in a bowl and add the milk. Let the crackers soak up the milk then add the remaining loaf ingredients. Mix well with a spoon or your fingers. 

Form mixture into your loaf in your pan. (at this point, I divided my meatloaf into two smaller pans, so I would have 2 – 2 person meals.) Be sure to leave some space around the loaf so the glaze can cover the sides. 

Mix the glaze ingredients together and pour over meatloaf, being sure to cover all surfaces. 

Place meatloaf into preheated oven and bake for 30 – 45 minutes. The internal temperature should be 160° and the glaze should be glossy and set. 

Allow to rest for 15 minutes before serving.


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