Meatless Loaf
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Meatless Loaf calories by ingredient
Introduction
Individual-sized loaves can be frozen to be cooked at a later time. Freeze in muffin tins. Once frozen, remove from tins and store in a freezer bag. Individual-sized loaves can be frozen to be cooked at a later time. Freeze in muffin tins. Once frozen, remove from tins and store in a freezer bag.Number of Servings: 4
Ingredients
-
6 oz (1/2 package) Yves veggie ground "beef"
1/4 c. brown basmati rice, uncooked
1 medium red onion, diced
2 cloves garlic, chopped
1 teaspoon or more cayenne pepper
lots of fresh ground black pepper
fresh oregano, chopped
fresh parsley, chopped
1 (14.5 oz) can diced tomatoes, pureed
1/3 c grated parmesan
1 extra large egg, slightly beaten.
Directions
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.