"Meatloaf"

I'm back a week earlier than expected and so glad to be with you again - I missed you so! You'll notice a new kitchen photo at the bottom left of the homepage. If you've been following me since the beginning, you know it's the third kitchen in 13 months. Alas let's hope that third time is a charm! It is the best kitchen yet - everything is new! The range has five burners and two ovens. There are two sinks, completed with disposal and faucet with sprayer. Dishwasher, microwave, pull-out drawers - oh my! And a fridge with a ice cube and water dispenser on the outside - the kitchen goddess smiles down upon me...

Michael's brother, Patrick, of Richmond, VA, challenged me to make an ultimate meat dish - meatloaf. But he had not stumped me - I've had a killer "meatloaf" recipe for years. Veggies sauteed in beer combine with milk-soaked breadcrumbs, ground "beef," eggs and fresh parsley to bring this comfort food home to the vegetarian - enjoy!

"Meatloaf"

Servings: 6

Time: 40 min active; ~1:45 hrs total

Type: vegetarian; you might be able to replace the egg with canola oil??

Price: ~$9.15 total; $1.52/serving

Nutrition (per serving):

Calories: 262.1

Protein: 16.7g

Fat: 7g

Saturated fat: 1g

Cholesterol: 70.8mg

Sodium: 628.2mg

Carbohydrates: 31.9g

Fiber: 3.5g

1 cup fresh breadcrumbs

1/3 cup milk, per normal I used plain soy milk

1/2 Tbsp each canola oil and butter, I used vegan butter

1 large onion, chopped

3 garlic cloves, minced

1 carrot, chopped

1 12oz dark or amber beer

1 tsp each dried thyme and dry mustard

1/2 tsp each SnP

1/4 tsp ground allspice

1 12oz package meatless ground, I used Yves

1/4-1/3 cup fresh parsley, chopped

2 large eggs

1. Combine breadcrumbs and milk in a large bowl. You want it to be a big bowl because at the end you'll be mixing everything together in this bowl before putting the meatloaf in the loaf pan. I forgot to do this the first go-round and ended up dirtying extra bowls!

2. Heat oil and butter is large skillet over medium heat. Add onion, garlic and carrot, stirring often, cook until translucent, about 5 minutes.

3. Add beer and increase heat to medium-high/high.

Cook until most liquid has evaporated, about 10 minutes. While this is boiling, preheat the oven to 350 degrees.

4. Stir in thyme, mustard, SnP, and allspice. Let cool for 5-10 minutes. You need to let this mixture cool a bit because you don't want it to hit the eggs and cook them while you are mixing everything together.

5. Meanwhile put "ground beef," eggs and parsley in the bowl with the breadcrumb mixture and combine. Add the onion/carrot mixture and gently incorporate.

6. Spray a loaf pan with cooking spray and scrap the mixture into the pan. Spread and flatten out. Put in the 350 degree oven for 60 minutes. Let stand 10 minutes before slicing. Serve slices hot with crumbled "bacon" and ketchup accompanied by mashed potatoes and green beans for the ultimate "meat" and potatoes dinner or cold in a sandwich!