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Quorn Vegetarian Meatloaf

(363)

3 out of 5 stars

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Quorn Vegetarian Meatloaf with two slices chopped served on a white dish with peas and carrots in the back.

This Quorn vegetarian meatloaf recipe is the perfect, delicious meatless alternative to a traditional meatloaf. This vegetarian meatloaf is easy to follow and packed with delicious flavors this meatless meatloaf recipe is the ultimate comfort food for the cold winter nights and we know will be your new favorite dish.

Home Cooking Winter Comfort Food Recipes Grounds & Meatballs

Serves 4

50 mins

A Challenge

182 cals
(Per serving)

A bag and a box of Quorn Meatless Grounds showing the plated product and information on an orange and charcoal background.

Made with Quorn Meatless Grounds

See product See recipes

Soy-free

Excellent source of protein

Non-gmo

Ingredients

  • 12oz bag Quorn Meatless Grounds
  • 1 tsp olive oil
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 1 clove of garlic, minced
  • 2 tbsp BBQ sauce
  • ½ tsp dried thyme
  • 2 tbsp fresh basil, chopped
  • 1 tbsp fresh parsley, chopped
  • 6 tbsp fresh breadcrumbs
  • 3 tbsp vegetarian Parmesan, grated
  • 2 tbs vegetable broth
  • 1 tbs vegetarian Worcestershire sauce
  • 1 egg, beaten
  • Salt and pepper to taste

Method

  1. Preheat the oven to 325F.
  2. Grease and line a 2 lb loaf tin with baking parchment paper leaving sufficient paper to fold down over the loaf when needed. Heat the oil in a large skillet and saute the onions and peppers for 5 minutes until softened. Add the garlic and cook for 2 more minutes. Remove from the heat and allow to cool for 2-3 minutes.
  3. Stir in the Quorn Meatless Grounds, BBQ sauce, thyme, basil, parsley, breadcrumbs, cheese, broth, vegetarian Worcestershire sauce and beaten egg. Mix well to ensure that all ingredients are combined. Season well with salt and black pepper.
  4. Tip into the lined loaf tin. Fold the baking paper over the loaf to enclose it. Place on a baking sheet and cook for 45 minutes. Remove from the oven and carefully unfold the paper to release the steam. Reduce the oven temperature to 300, put the loaf in the oven, uncovered, and cook for another 20 minutes until set.
  5. Remove from the oven and use weights to compress the loaf for 5 minutes. Enjoy with steamed, seasonal vegetables.

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The nation has spoken

(363)

3 out of 5 stars

Yashi

5 out of 5 stars

It sounds great I'm trying this for dinner tonight.

Julie

5 out of 5 stars

Super tasty recipe. We don't like BBQ sauce so just added a little more veg stock.

Jackie Hopkins

4 out of 5 stars

I thought it would be dry, but it was moist. A little bit of tomato sauce or paste helps give it even more flavour and its good cold too with crusty bread.

Elly

3 out of 5 stars

Easy recipe and would make again. Had to use dried herbs and used sweet chilli sauce with addition of barbecue spice and smoked paprika as did not have the barbecue sauce. It was a little bland still for my taste but I do love spicy foods, so I poured a white onion sauce over the top. My non-vegetarian hubby enjoyed it so in my books it's a success.

Susan

5 out of 5 stars

Great recipe. Made a few changes - I added nutritional yeast & flax seed meal instead of breadcrumbs (lower carb content). My wife liked it, and she's not a vegetarian.

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