The question is, if you're going to have meatloaf, why not just go all out and actually have meatloaf if you're not a vegetarian? We wish we could answer that, we really do. But for whatever reason, when Whole Foods offers their vegan meatless meatloaf in the deli case, we opt for it. It's just good. Now that we've tracked down the recipe, it appears we can have it anytime. We just hope we don't ruin it by having too much of a good thing.
2 teaspoons extra virgin olive oil, more for oiling pan*
1 small organic yellow onion, finely diced*
1 to 2 cloves garlic, minced
1/2 green bell pepper, cored and finely chopped
1 box (4 burgers) vegan veggie burgers, thawed overnight in refrigerator*
3 tablespoons tahini*
1 (15-ounce) can tomato sauce*
1 tablespoon low-sodium soy sauce
1/2 cup cooked brown rice
1/2 cup dried breadcrumbs
1 tablespoon dried parsley
Preheat oven to 350°F. Heat oil in a skillet over medium heat. Add onion, garlic and pepper, and cook until onions are translucent and peppers are soft, about 7 minutes. Transfer to a large bowl.
Crumble the veggie burgers into the large bowl with the cooked onion mixture. In a separate bowl, combine the tahini, 1/3 cup tomato sauce and soy sauce. Add the tahini mixture, rice, breadcrumbs and parsley to the large bowl. Stir to mix well. Transfer mixture to an oiled loaf pan. Spread 1/2 cup tomato sauce on top. Bake 45 minutes.
Allow to cool 15 minutes before slicing. Serve slices with warm remaining tomato sauce.