Tuesday, June 11, 2013

Vegetarian "Meatloaf" with Onion Gravy

I made this the other day for dinner and it was great. The recipe prep is a bit time consuming but totally worth it. It makes a very hearty and filling meal. I served it with roasted cauliflower and some roasted squash the second day.

Ingredients for Meatloaf

  • 3 small potatoes, peeled and chopped
  • 3 cups water
  • 8 oz mushrooms, cleaned
  • 1/2 cup milk
  • 4 tbsp butter, divided
  • 1 small onion, diced
  • 4 cloves garlic, minced
  • 1 tbsp Worcestershire sauce
  • 2 tbsp ketchup
  • 1 tbsp dried basil
  • salt and pepper
  • 1 cup cooked brown rice
  • 2 eggs
  • 1 cup plain bread crumbs
  • 1/2 cup shredded cheddar
  • 1 small carrot, finely grated
  • 3 tbsp dried onion flakes
  • 1/2 tsp dried parsley flakes
  • 1 tsp onion powder
  • 1 tsp turmeric
  • 1/8 tsp celery seed
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1/4 tsp ground pepper


  1. Preheat oven to 350°. Grease loaf pan.
  2. Boil potatoes in water until tender. Drain and place in a large bowl. Mash with 2 tbsp butter.
  3. In blender, puree mushrooms with 1/2 cup milk. Add to mashed potatoes.
  4. Meanwhile, melt remaining 2 tbsp butter in a medium pan. Add onions and saute until tender. Add garlic and cook for another minute until fragrant. Add Worcestershire sauce, ketchup, basil, salt and pepper. Cook for another minute and then add to the mashed potato mixture.
  5. Add rice, eggs, bread crumbs, cheddar, grated carrot and spices/herbs. Mix until well combined. Place in greased loaf pan and smooth the top.
  6. Bake in preheated oven for 1/2 hour then cover with foil. Bake another 1/2 hour until firm and lightly browned on top. Allow to cool for 10 minutes. Enjoy!

Ingredients for Onion Gravy

  • 2 medium onions, peeled and sliced thinly
  • 3 tbsp butter
  • 1 tsp brown sugar
  • 1 tsp balsamic vinegar
  • 3 cups vegetable stock
  • 4 tsp cornstarch
  • 4 tsp cold water
  • salt and pepper to taste


  1. Melt the butter over medium heat. Add onions and cook until soft and translucent but not browned, about 10 minutes.
  2. Add sugar and vinegar, stir well. Cover and cook 5 more minutes. 
  3. Add stock and boil uncovered for 5 more minutes. 
  4. Mix cornstarch and water in a heatproof jug. Add about ½ cup hot broth and stir until smooth. Return to pot. Raise heat to high and boil for about 10 more minutes or until slightly thickened.
  5. Add salt and pepper to taste. Enjoy!

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