This vegetarian meatloaf has a tightly knit texture and is hearty when surrounded by bite-sized roasted vegetables.
- 1 c beef flavored soya protein mince (TVP granules)
- 1 c boiling water
- 1 rib celery, chopped
- 1/2 medium onion, chopped
- 1/2 c dry bread crumbs
- 6 oz mozzarella cheese, diced
- 2 eggs
- 1 tsp vegan Worcestershire sauce
- 1/2 tsp garlic flakes
- 1/2 tsp dry marjoram leaves
- 1/2 tsp dry thyme leaves
- 1/2 tsp sea salt
- 4 c baby arugula
- 4 small red potatoes, quartered
- 4 carrots, cut in bite-sized pieces
- 1-2 Tbsp olive oil
- 1-2 Tbsp ketchup
- Preheat oven to 375 degrees F and oil an 11 x 7 x 2 inch baking pan.
- Place the soya mince in a medium bowl. Stir in the boiling water. Allow to stand 10 minutes.
- Add the soya mince to a food processor, along with celery, onion, bread crumbs, mozzarella, eggs, Worcestershire sauce, garlic flakes, marjoram, thyme, and salt.
- Pulse and process the mixture until well blended, stopping the motor a few times to stir the edges towards the center of the processing blade.
- Gradually add the arugula to the mixture and pulse/process similarly until you have a uniform, meaty dough.
- Place the dough in the center of the prepared baking pan and shape it with your hands until it forms a long loaf shape. Add red potatoes and carrots to the edges of the loaf.
- Brush the top of the loaf with olive oil and sprinkle olive oil over the vegetables (and a dash of salt if desired). Bake 45 minutes. Add a squiggle or two of ketchup to the top of the loaf in a pleasing pattern.
- Return roast to the oven for 15 more minutes. Allow to stand a few minutes, before slicing and serving hot.