Veggie Loaf

After giving up on a thousand Meatloaf metaphors I opted to just call tonight’s dinner a veggie loaf.  Vegetarian meatloaf, like it’s predecessor can make good use of left overs.  Tonight we had an open package of saltines, a half sleeve or Ritz crackers and a few pretzel sticks.  Needless to say we didn’t need to add any salt!  We also used about a cup of blanched almonds which really transform the loaf into more than a burger casserole.

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Veggie Loaf

Difficulty: Easy Prep Time 20 min Cook Time 60 min Total Time 1 hr 20 mins

Servings: 10

Ingredients

Servings

• 2 Packages Gardein Crumble (Morningstar also makes a crumble, as does Lightlife. You can also use lentils.)
• 1 cup Crushed cracker or bread crumb combination.
• 2 Eggs
• 2 tablespoons Ketchup
• 2 tablespoons Mustard
• 1 cup Almonds
• 3 large carrots
• 1 Large onion

Instructions

1. Pour frozen crumble in large mixing bowl.
   
2. Use food processor to chop the carrots and onion and crumb the crackers and or bread.
   
3. Place just enough water to cover your almonds and blanch in the microwave for five minutes. Pulse in the food processor until well chopped.
   
4. Use your hands to combine all of the ingredients and place into an oiled case iron casserole pan. Bake at 400 for one hour.