Meatless Meatloaf

Here is a great recipe courtesy of the Whole Foods Market website. I never thought a meatloaf without meat could taste so delicious. It's a great new spin on an old classic and we really loved it. It's incredibly moist and flavorful.  I served this with some peas and mashed potatoes. I also added more garlic to the recipe. This ones a keeper...

Serves 4

Ingredients

• 2 teaspoons extra virgin olive oil, more for oiling pan
• 1 small organic yellow onion, finely diced
• 1 to 2 cloves garlic, minced 
• 4 garlic cloves halved
• 1/2 green bell pepper, cored and finely chopped
• 1 box (4 burgers) vegan veggie burgers, thawed overnight in refrigerator
• 3 tablespoons tahini
• 1 (15-ounce) can tomato sauce
• 1 tablespoon low-sodium soy sauce
• 1/2 cup cooked rice
• 1/2 cup dried breadcrumbs
• 1 tablespoon dried parsley

Directions

Preheat oven to 350°F. Heat oil in a skillet over medium heat. Add onion, garlic and pepper, and cook until onions are translucent and peppers are soft, about 7 minutes. Transfer to a large bowl.

Crumble the veggie burgers into the large bowl with the cooked onion mixture. In a separate bowl, combine the tahini, 1/3 cup tomato sauce and soy sauce. Add the tahini mixture, rice, breadcrumbs and parsley to the large bowl. Stir to mix well. Transfer mixture to an oiled loaf pan. Push garlic cloves into the mixture in various places in the loaf. Spread 1/2 cup tomato sauce on top. Bake 45 minutes.

Allow to cool 15 minutes before slicing. Warm remaining sauce and serve with slices .