1 package dry veggie burger mix, pre-seasoned
1 small white onion
2 medium-sized chestnut mushrooms
4 tablespoons extra virgin olive oil, separated
1/2 cup mild salsa or spaghetti sauce
2 teaspoons organic tamari soy sauce (optional)
French fried onions (amount varying depending on consistency and taste)
1/4 cup ketchup or BBQ sauce
First off, I would like to say that I have tried a million times to make a meatloaf that tastes as awesome as this one does. I have found no luck using frozen textured vegetable protein, even tried textured vegetable protein with no seasoning, so I came across a dried package of veggie burger mix with a lovely tomato and onion flavor. I am not sure what to add to textured vegetable protein to give it a nice "meat" flavor, but any suggestions would help! Just leave me a comment.
Preheat oven to about 250C
Prepare veggie burger mix in a medium-sized bowl according to package instructions. Let sit to allow water to absorb properly.
Meanwhile, dice onion and finely slice mushrooms. Fry in 2 tablespoons of oil until onions and mushrooms are nice and soft. Set aside (remove from heat) and let cool for about five minutes.
While mushrooms and onion are cooling down, mix salsa/spaghetti sauce, tamari, and French fried onions. When mushrooms and onions are cool, combine them in with the veggie burger mixture.
Line a baking sheet or roasting pan with aluminum foil. Brush foil with 1 tablespoon oil and spoon veggie burger mix on to sheet/pan. Form in to a medium-sized loaf shape and drizzle other tablespoon of oil on top of loaf. Then squeeze/spread ketchup on top of loaf. Place in preheated oven and cook for about 20-30 minutes, until edges brown, ketchup cooks on top of loaf, and the loaf is nice and firm throughout.
Serve in slices (alongside mashed potatoes, corn on the cob, whatever you fancy), and enjoy!