VERSATILE VEGAN MEATLOAF
On Big Blend Radio Chef Jeremy Manley talks about his easy-to-make and delicious vegan meatloaf recipe. Known as “San Diego’s Sustainable Chef,” Jeremy is the executive chef and owner of Jeremy’s on the Hill California Style Bistro, located in Julian, San Diego’s mountain destination. For more of his recipes and cooking videos, see www.JeremysontheHill.com.
2.5 pounds of Beyond Burger or favorite veggie burger, defrosted
1 cup of quinoa, cooked
¾ cup of red onion, diced small
1 cup of organic ketchup
1 tablespoon Dijon mustard
1 teaspoon cracked black pepper
3 tablespoons dried oregano
1 teaspoon freshly picked thyme
In a mixing bowl knead all ingredients together.
Make into 6 ounce balls.
Bake in a muffin or casserole dish for 15 minutes at 350 degrees.
Every ingredient you are adding to this dish is fully cooked. We bake it to marry the flavors and let them sit together.
I love this recipe because it is versatile in so many ways. Smash the vegan meatloaf into patties, and grill them on the BBQ for burgers. Serve it with sweet potatoes and grilled vegetables for a healthy meal. Break it up and garnish your salad with oil and vinegar. Break the meatloaf up and make balls for pasta and “meatballs” or stuff it inside a mushroom and bake in the oven for hors d’oeuvres. Scramble it in your breakfast eggs for added protein and flavor. This recipe is a shortcut to eating healthy and always having quick, healthy food on hand. Enjoy!
