Meatless Loaf
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
6 oz (1/2 package) Yves veggie ground "beef"1/4 c. brown basmati rice, uncooked1 medium red onion, diced2 cloves garlic, chopped1 teaspoon or more cayenne pepperlots of fresh ground black pepperfresh oregano, choppedfresh parsley, chopped1 (14.5 oz) can diced tomatoes, pureed1/3 c grated parmesan1 extra large egg, slightly beaten.
Reserve about 1/4 of the pureed tomatoes. In a mixing bowl, combine all other ingredients. Mix well.
Press mixture into wells of 4 nonstick (or lightly oiled) muffin tins. Pour remaining tomato puree over the top.
Bake, covered, for 1 1/2 hours at 350F, or until rice is cooked and loaves are hot throughout. Remove lid and bake for 15-20 minutes. Let stand 5 minutes before serving.
Makes 4 muffin-sized meatless loaves.
Number of Servings: 4
Recipe submitted by SparkPeople user STINKMADCHEN.
Press mixture into wells of 4 nonstick (or lightly oiled) muffin tins. Pour remaining tomato puree over the top.
Bake, covered, for 1 1/2 hours at 350F, or until rice is cooked and loaves are hot throughout. Remove lid and bake for 15-20 minutes. Let stand 5 minutes before serving.
Makes 4 muffin-sized meatless loaves.
Number of Servings: 4
Recipe submitted by SparkPeople user STINKMADCHEN.
Nutritional Info Amount Per Serving
- Calories: 116.6
- Total Fat: 4.5 g
- Cholesterol: 68.1 mg
- Sodium: 358.0 mg
- Total Carbs: 9.6 g
- Dietary Fiber: 2.9 g
- Protein: 11.0 g
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