Italian Veggie Meatloaf with Roasted Potatoes
|1 package (14 oz) Lightlife® Gimme Lean® Beef|
|8 slices (1-inch thick) Italian bread|
|1/2 cup coarsely chopped Italian (flat-leaf) parsley|
|3 large cloves garlic, coarsely chopped|
|1 medium sweet onion, coarsely chopped|
|1 medium carrot, finely chopped|
|1 egg or vegan egg replacer (Ener-G or other)|
|1 Tbsp. extra virgin olive oil|
|1/2 tsp. salt|
|1 cup marinara sauce, homemade or a good jarred sauce|
|1 1/4 pounds assorted small red, white and blue potatoes (or other combination), cut in half|
|4 large cloves garlic, sliced|
|1 extra-virgin olive oil (or lemon infused olive oil)|
|1/2 tsp. salt|
Center the oven rack. Preheat the oven to 375°F. Spray a large roasting pan with nonstick canola or other cooking spray.
Prepare the soy meatloaf: Place the bread in a bowl. Cover with hot tap water. When it is cool enough to handle, squeeze out as much water as you can. Turn the bread into a bowl. Add Gimme Lean® Beef, parsley, garlic, onion, carrot, egg, oil and salt. Mix well using your hands to combine the ingredients. Place the mixture in the center of the prepared roasting pan. Using your hands, form the mixture into a loaf about 8x5 inches. Pat the loaf smooth. Spoon the marinara sauce over the loaf.
Prepare the potatoes: Place the potatoes and the garlic into a bowl. Drizzle with olive oil. Toss to coat. Sprinkle with salt and pepper to taste; toss to combine. Arrange the potatoes in the toasting pan around the soy meatloaf. Spray a sheet of foil large enough to cover the pan with nonstick oil spray, then cover the pan tightly with the sprayed side down to prevent sticking. Bake in the preheated oven for 35 minutes, then remove the foil and continue baking for another 35 minutes or until the potatoes are nicely browned and fork-tender.
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