Vegetarian Meatloaf with Vegetables

Ingredients and Weight:

• 2 cups dry texturized vegetable protein (TVP)
• 1 cup boiling water
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped carrots
• 1/2 cup chopped celery
• 1/4 cup ketchup
• 1/4 cup vegetable broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Preparation Time:

20 minutes

Cooking Time:

45 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, rehydrate the TVP by pouring the boiling water over it. Let stand for 10 minutes, or until the water has been absorbed.
3. In a skillet, sauté the onion, bell pepper, carrots, and celery until softened.
4. Drain the TVP and add it to the sautéed vegetables.
5. Stir in the ketchup, vegetable broth, Worcestershire sauce, oregano, salt, and pepper.
6. Transfer the mixture to a 9x5-inch loaf pan.
7. Bake for 45 minutes, or until the meatloaf is cooked through and firm to the touch.

Nutritional Information:

• Calories: 250
• Protein: 25g
• Carbohydrates: 20g
• Fat: 10g
• Fiber: 5g

Dish Characteristics:

• Savory and satisfying
• Packed with vegetables
• Perfect for Meatless Mondays or as a vegan/vegetarian main course

User Comments:

• "This was a great alternative to traditional meatloaf. It was moist and flavorful, and I loved the addition of vegetables."
• "I've made this recipe several times and it's always a hit. My non-vegetarian friends can't even tell the difference!"
• "I love how easy this dish is to make. It's a great way to get my family to eat more vegetables."

Special Precautions and Tips:

• If you don't have dry TVP, you can use canned TVP instead. Just be sure to drain and rinse the canned TVP before using.
• You can add other vegetables to this recipe, such as zucchini, mushrooms, or corn.
• Serve the meatloaf with your favorite sides, such as mashed potatoes, gravy, or roasted vegetables.