Meatloaf & Ketchup, so unappetizing sounding, doesn’t look that great, but it sure reminds me of my mom and our homemade dinners. My mother used to whip up one excellent meatloaf for the family – minimal ingredients, yet all the flavor you needed. Smother it with ketchup, serve it up with a starch and a veggie and dinner was on.
For this Face Off I wanted to recreate my mother’s meatloaf, but a Vegan version of course. This is her recipe exactly, only replacing the 1 1/2 pounds of ground beef and 1/2 pound of ground pork with Light Life Gimme Lean, Ground Beef and Ground Sausage Style soy meat.
I was skeptical of reproducing this dish Vegan style and having it taste the same as the original, but to my surprise it did! The house smelled like just our home would when my mom cooked meatloaf. Then I tasted it with squeeze of ketchup and couldn’t believe the memories it produced – I haven’t had my mother’s meatloaf for maybe 10 years and now I have a recipe that can really take me back. Here is my version of my mom’s infamous Meatloaf, Veganized.
Kay’s Veganized Meatloaf
1 package Gimme Lean, Ground Beef Style
1 package Gimme Lean, Ground Sausage Style
1 cup bread crumbs
1 small onion, minced
1 teaspoon salt
1 teaspoon black pepper
1 small can (8oz) tomato sauce
1 tablespoon Vegan Worcestershire sauce
- Heat oven to 350°F.
- Place all ingredients into a bowl and using your best utensils (i.e. your hands) mix together well.
- Grease a loaf pan using Vegan butter, add meat mixture, even out the top.
- Bake for 1 hour.
- Let set for 5 minutes then turn loaf pan upside down on a cutting board to remove meatloaf.
- Slice and serve with ketchup on the side.
In my case, serve with “Fancy Ketchup” – Vegan mayo, sriracha and ketchup.
What recipe reminds you of your mom?
P.S. Happy Mother’s Day to all the mom’s out there!