This is perfect for experienced vegans, newbie vegans, and people who simply want to increase the amount of plant-based goodness in their nutritional lives.
You will be truly shocked at the flavor and texture of this meatloaf – so true to the 50’s American classic!
ALL-AMERICAN MEATLESS LOAF
1 cup dry brown lentils, sorted and rinsed
2 medium carrots, grated
1 cup diced Medjool dates
1 medium onion, diced
1 stalk celery, diced
2 tablespoons unsalted vegan margarine
2 cloves garlic, minced
1 tablespoon cumin
2 tablespoons steak sauce, of choice
2 tablespoons soy sauce or tamari
1/2 cup ground or very finely minced pecans
1 1/2 cups cooked rice
1/2 cup dry bread crumbs
3 tablespoons flaxseed meal, softened in 1/2 cup boiling water
Preheat oven to 350 degrees. Cook lentils in boiling salted water for 20 minutes, or until very soft. Drain well. Place in food processor and pulse until very small bits. Sauté the carrots, dates, onion, and celery in the butter in a large skillet over medium-high heat for 6–8 minutes, until very soft, stirring frequently to remove moisture. Add in garlic, cumin, steak sauce, and soy sauce and cook another minute. Add this skillet mixture to food processor and pulse until very well blended. Remove from processor and stir in pecans, rice, bread crumbs, and flaxseed. Place an aluminum foil sling into a loaf pan and prepare with cooking oil spray. Spoon mixture into pan. Bake for 30 minutes at center of oven.
Glaze: While loaf is baking, simmer 1 cup ketchup, 1/4 cup brown sugar, and 1 tablespoon vinegar in a small saucepan for about 2 minutes, until thickened slightly.
Remove loaf from oven and spread glaze on top. Return to oven and bake another 20 minutes. Slice and serve as you would meatloaf.
What makes a dish “cracked out” you may ask? It’s the combo of cheese, bacon, and ranch seasoning, that beautiful food trifecta. This is one of the easiest recipes you’ll ever make. It just includes 5 ingredients, and all you do is mix and bake. Then take this to your next family gathering and soak up the praises they will sing of you.
2 (16oz) containers sour cream
2 cups cheddar cheese, shredded
2 (3oz) bags real bacon bits
2 packages Ranch Dip mix
1 large (28 - 30oz) bag frozen hash brown potatoes - shredded kind
Take the hashbrowns out of the freezer and set out to thaw slightly. They don't need to thaw all the way, but you need to be able to stir them, so you just don't want it to be a solid brick. I let mine sit out for about 5-10 minutes.
Preheat oven to 400 degrees F.
Combine first 4 ingredients. Mix in hash browns. Spread into a 9x13 pan.