Flavorful Vegetarian Meatloaf:
3/4 cup TVP (Textured Vegetable Protein)
2/3 cup boiling water
3/4 cup French lentils
2 cups water
3 eggs
1/4 cup grated Parmesan cheese
3 Tbsp. olive oil
2 cloves garlic, minced
2 Tbsp. minced onion
2 button mushrooms, minced fine
2 Tbsp. chopped fresh basil
1 tsp. oregano
1/8 tsp. pepper
1 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. Worcestershire sauce
1/2 cup ketchup
1 Tbsp. brown sugar
1/4 tsp. dry mustard
spray oil
Preheat oven to 350 degrees. Put TVP in a large mixing bowl and add boiling water, stir and set aside. Simmer the lentils in 2 cups of water, covered until soft (about 20 minutes). Using a slotted spoon or Chinese wire strainer, carefully spoon the lentil into a blender, adding just enough water to be able to blend into a puree. Alternatively, strain the lentils through a colander, preserving the cooking water. Put the lentils in the blender with just enough water to puree. Add the lentils to the TVP. In the meantime, heat the oil in a pan over low heat and simmer the garlic, onions and mushrooms until onion is translucent and mushrooms cooked. Add to the TVP mixture with the basil, oregano, pepper, salt, cinnamon, nutmeg and Worcestershire sauce. Mix well. Spray a loaf pan with oil. Mix the ketchup, brown sugar and mustard and apply 1/3 of the sauce with a basting brush to the bottom of the pan. Pour in the meatloaf and cook for 40 minutes and remove from the oven. The meatloaf should be firm on top, but not yet fully cooked. Carefully brush on the remaining sauce and return to the oven for another 20 minutes or until a toothpick inserted into the center come out clean. Slice the meatloaf and serve with mashed potatoes and a glass of the smooth, jammy 2001 Hunt Cellars Cabernet Sauvignon "Bon Vivant".
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Score three "trophy" wines: big, rich California Cabs, medal-winners with solid scores, limited production, with near-zero availability outside a small radius from the winery! TO SWEETEN THE DEAL...we are going to give you for ONE CENT an 88 point Bordeaux! Receive one 375 ml bottle of the 88 Point Belle-Vue Haut Medoc with 3 Cabs; two 375 ml bottles with a 6 bottle order! But hurry! Before our limited supply sells out, you'll save $60+ on the Cabernet, get free shipping and this highly-rated Bordeaux for just ONE CENT!
-2001 Hunt Cellars Cabernet Sauvignon "Bon Vivant":
6 gold medals! (Retail: $42)3/4 cup TVP (Textured Vegetable Protein)
2/3 cup boiling water
3/4 cup French lentils
2 cups water
3 eggs
1/4 cup grated Parmesan cheese
3 Tbsp. olive oil
2 cloves garlic, minced
2 Tbsp. minced onion
2 button mushrooms, minced fine
2 Tbsp. chopped fresh basil
1 tsp. oregano
1/8 tsp. pepper
1 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. Worcestershire sauce
1/2 cup ketchup
1 Tbsp. brown sugar
1/4 tsp. dry mustard
spray oil
Preheat oven to 350 degrees. Put TVP in a large mixing bowl and add boiling water, stir and set aside. Simmer the lentils in 2 cups of water, covered until soft (about 20 minutes). Using a slotted spoon or Chinese wire strainer, carefully spoon the lentil into a blender, adding just enough water to be able to blend into a puree. Alternatively, strain the lentils through a colander, preserving the cooking water. Put the lentils in the blender with just enough water to puree. Add the lentils to the TVP. In the meantime, heat the oil in a pan over low heat and simmer the garlic, onions and mushrooms until onion is translucent and mushrooms cooked. Add to the TVP mixture with the basil, oregano, pepper, salt, cinnamon, nutmeg and Worcestershire sauce. Mix well. Spray a loaf pan with oil. Mix the ketchup, brown sugar and mustard and apply 1/3 of the sauce with a basting brush to the bottom of the pan. Pour in the meatloaf and cook for 40 minutes and remove from the oven. The meatloaf should be firm on top, but not yet fully cooked. Carefully brush on the remaining sauce and return to the oven for another 20 minutes or until a toothpick inserted into the center come out clean. Slice the meatloaf and serve with mashed potatoes and a glass of the smooth, jammy 2001 Hunt Cellars Cabernet Sauvignon "Bon Vivant".
Save Over $60 On Delicious Cab And Get A Highly-Rated Bordeaux For Just 1-Cent!
Score three "trophy" wines: big, rich California Cabs, medal-winners with solid scores, limited production, with near-zero availability outside a small radius from the winery! TO SWEETEN THE DEAL...we are going to give you for ONE CENT an 88 point Bordeaux! Receive one 375 ml bottle of the 88 Point Belle-Vue Haut Medoc with 3 Cabs; two 375 ml bottles with a 6 bottle order! But hurry! Before our limited supply sells out, you'll save $60+ on the Cabernet, get free shipping and this highly-rated Bordeaux for just ONE CENT!
-2001 Hunt Cellars Cabernet Sauvignon "Bon Vivant":
-2006 Silver Horse Cabernet Sauvignon:
Black cherry, cassis, and nose of blackcurrants from East Paso Robles AVA. (Retail: $40)
-2002 Collier Falls Cabernet Sauvignon:
A rich mouth feel full of nuances of chocolate and sweet berry fruit. Only 990 cases made. (Retail: $40)
The weekly Online Grapevine wine discount special to accompany this recipe is the ONE CENT BORDEAUX SALE. Click to view.
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Finally made your meatloaf recipe after multiple request from Peter. It was delicious!!! I used veggie meat crumbles and not TVP. That is probably why it did not hold it shape as nicely yours. Thanks for sharing that great recipe! Ammy
ReplyDeleteHi Tama,
ReplyDeleteWe are going to make this delicious recipe again tonight. Since Peter is not a vegetarian and I am, I am always striving to find vegetarian meals that will satisfy him. This is definetly one of them. Thank you again, Ammy