Vegetarian Meatloaf

2 packages vegetable protein crumbles (like Boca or Morningstar)
2 small or 1 medium onion, chopped
5-6 garlic cloves, crushed in a garlic press or finely chopped
1 tablespoon dried parsley
1/2 tablespoon chili powder
1/2 tablespoon dried sage
1/2 tablespoon seasoned salt
1 teaspoon black pepper
1/4 cup Worcestshire
2 eggs, beaten
3/4 cup milk
2/3 – 1 cup bread crumbs
1/2 cup ketchup
3 tablespoons firmly packed brown sugar
1 teaspoon seasoned salt
1 teaspoon dry mustard
1/2 teaspoon ground black pepper

1.Pour the vegetarian protein crumbles into a bowl. They can still be frozen, but beat the bag against the counter before opening to get rid of any large chunks.
2.Add chopped onion and crushed garlic
3.Add spices.
4.Add milk, eggs, & Worcestshire. Blend well, then add bread crumbs and mix together. Use enough bread crumbs to make the mixture hold together.
5.Spray loaf pan with cooking spray; press mixture into pan, patting down firmly. Cover with foil and refrigerate 1-2 hours (or overnight), then bake, covered, at 350 degrees for 90 minutes.
6.To make topping, mix together ketchup with brown sugar, dry mustard, salt, & pepper.
7.After the meatloaf has cooked for 60 minutes, remove foil and spread ketchup mixture over top. Return to oven for remaining 30 minutes.

Serving Size: 6 1 Inch Pieces

Number of Servings: 1

Recipe submitted by SparkPeople user YAYFORPOPCORN.