“What is that?”
“What’s in it?”
“… uh. Okay.” *backs away slowly*
You may be looking at this recipe through narrowed eyes. You may be tempted to skip it altogether. Perhaps you remember an unfortunate encounter with a veggie loaf that jiggled when you poked it.
This veggie loaf is 100% jiggle-free, I promise. Unlike my middle, which appears to have gained 14 pounds in the last year.
I know. What the heck. And I’m not even pregnant. I would make excuses, but … there just aren’t any excuses to be made. I’m just going to have to cut out whole milk and Chick-fil-A and orange rolls and all the other joys in my life.
This veggie loaf will help. It’s full of eggs and walnuts and breadcrumbs and other good things, and the barbecue sauce is tangy and sweet. Perfect for a cold winter evening.
Vegetarian meatloaf with apricot barbecue sauce
- 1-1/4 c. breadcrumbs
- 3/4 c. chopped walnuts
- 1/2 tsp. salt
- 1 small onion, finely chopped or grated
- 1-1/2 tsp. sage
- 3/4 c. grated cheddar cheese
- 2 garlic cloves, pressed
- 3 T. dried parsley
- 4 eggs, slightly beaten
- 2 T. olive oil
- 2 T. lemon juice
- 6 T. apricot jam
- 4 T. ketchup
- 1 T. brown sugar
- 1/4 tsp. salt
- 1/4 tsp. dried oregano
- Mix breadcrumbs, walnuts, salt, onion, sage, cheese, garlic, parsley, and eggs until combined. Transfer to loaf pan.
- Combine oil, lemon juice, apricot jam, ketchup, brown sugar, salt, and oregano. Spread over top of loaf.
- Bake at 350°F until knife inserted in middle comes out clean (could be 40+ minutes). Enjoy with potatoes and something green.