Vegan American-Style Meatloaf

Yield: 10 Servings

12 ounces
4 ounces
4 teaspoons
½ cup
1 cup
1 cup
2 Tablespoons
1 Tablespoon
1 teaspoon
3 cups
½ cup

Eco-Cuisine “Ground Beef Style” Quick Mix
Eco-Cuisine "Chicken Style" Quick Mix
Eco-Cuisine "Beef Broth" Quick Mix
Canola Oil
Onions, peeled and diced medium
Carrots, shredded
Garlic, minced
Basil, dry, chopped
Black Pepper, ground


Preheat oven to 350°F. Mix "Ground Beef Style," "Chicken Style," and "Beef Broth" Quick Mixes together in medium bowl. Heat canola oil in large pan over medium heat. Once oil is hot, add onions, carrots, garlic, basil, and pepper. Sauté mixture until vegetables are softened and onion is transparent. Add water and ketchup to vegetables and stir until evenly dispersed. Remove from heat and add Quick Mix mixture. Stir until the dry mixture is incorporated into wet ingredients. Lightly oil a large loaf pan and evenly pack mixture into the pan.  Cover with aluminum foil, not letting foil touch loaf.  Place in oven and bake for 30-45 minutes until the internal temperature reaches 160° F.  Note that your bake time may be less then 30 minutes, depending on how hot the mixture is when going into the oven. Cool mixture for at least 45 minutes to set. Once cooled, loaf can be sliced and served or refrigerated until needed.