Mom’s Meatloaf Made Meatless
 
 
by:
Serves: 8
Ingredients
  • 2 cups vegetable broth
  • ¼ cup red miso paste
  • 1 cup each: bulgur and old-fashioned rolled oats
  • 2 teaspoons olive oil
  • 1 medium onion, cut into small dice
  • 2 garlic cloves, minced
  • 2 cups (about 8 ounces) frozen chopped spinach, thawed
  • ⅔ cup crushed saltine crackers
  • 2 large eggs
  • 1 teaspoon dried thyme leaves
  • 2 teaspoons Dijon mustard and Worcestershire sauce
  • ½ cup kefir or buttermilk
  • Ground black pepper
  • ¼ cup ketchup
  • 2 tablespoons each: brown sugar and cider vinegar
Instructions
  1. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Bring broth and miso to boil in a small saucepan over medium-high heat. Mix bulgur and oats in a medium bowl. Pour boiling broth over bulgur mixture; cover and let stand until broth is completely absorbed, about 10 minutes.
  2. Meanwhile heat oil in a small skillet over medium heat. Add onions and garlic; sauté until soft, about 4 minutes. Add to bulgur mixture, along with spinach, crackers, and parsley. In a separate small bowl, mix eggs, thyme, mustard, Worcestershire, kefir, 1 teaspoon of salt, and ½ teaspoon pepper. Add to bulgur mixture; mix thoroughly to combine.
  3. Place mixture on a foil-lined wire rack set over a rimmed baking sheet. Form into a loaf. Mix ketchup, sugar, and vinegar; brush top with about ⅓ of the mixture and reserve remaining ketchup mixture for dipping.
  4. Bake until firm, about 1 hour. Remove from oven and let stand 15 minutes. Slice and serve.
Notes
Strict vegetarians can use vegetarian Worcestershire sauce. Serve meatloaf with extra ketchup if you like.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/strictly-vegetarian/moms-meatloaf-made-meatless/