Guest Blogger: Little Things Big Things – Mock Meat Loaf Recipe

11 Nov

More than happy to welcome back a previous guest blogger Elysha, writer of Little Things Big Things.

I am going through a mock meat craze at the moment. I think I am trying to hold on to the dregs of winter and indulge in comfort food while I still can. It won’t be long until it is too hot to eat let alone turn the oven on. Golly, I am getting hot flushes just thinking about it.

So while there is still the remnants of a chill I decided to make a meat loaf. You know, minus the meat. I served it with a side of truffle oil fries. Not the healthiest side but certainly the yummiest!

 

 

 

 

 

 

 

For this you will need:
4 slices bread
1 cup soy milk
bean curd sheets
1/2 cup soy sauce
2 tablespoons BBQ sauce
1 onio, diced
2 garlic cloves, diced
1/2 packet mock mince, I use Linda McCartney
“beef” stock, I use Massel
800g brown lentils
1 cup peas
100g spinach, finely chopped
1 cup carrot, grated
1 cup tomato sauce and 1/2 cup tomato sauce
3 drops of liquid smoke (you don’t need this but it did add a nice flavour)
1 teaspoon chilli sauce
1 tablespoon worcestershire sauce
rosemary
thyme
salt and pepper, to season
1 teaspoon brown sugar

Soak the bread with the milk and leave it off to the side to soften.

Combine the soy sauce and BBQ sauce in a bowl and coat the bean curd sheets in the sauce. Leave it off to the side to marinate.


This is the brand of bean curd sheets that I used. I bought them from The Loving Hut and used about half the packet.

In a large fry pan cook the onion and garlic until the onion starts to soften.

Stir through the mock mince along with equal parts “beef” stock.

Once the mince has defrosted add in the lentils.

Along with the peas, spinach, one cup of tomato sauce, liquid smoke, chilli sauce and worcestershire sauce.

Once the mixture has cooked transfer it to a large bowl and leave to cool until you can pick the mixture up in you hands. Once it has cooled add in the milk soaked bread and give it all a squish around with your fingers until it combines.

Mix through some dried rosemary, thyme and season with salt and pepper.

Line a loaf tin with baking paper and cover the edges with the bean curd sheets. The edges are a bit tricky to keep up but once you get some mixture in there it will all stay together.

With the remaining soya/BBQ sauce mix add in the remaining tomato sauce along with the sugar and mix it together. Pour half of the sauce into the base of the loaf tin.

Pack the mince mix into the loaf tin making sure that the bean curd covers all of the edges. I left the sides and the top free though so that it crisped up a little. Pour the remaining soy/BBQ/tomato sauce mixture on the top of the loaf.

You might notice that I remembered about the carrot at this stage. Try to remember it before hand and preferably add it in when you stir through the peas but my way worked out anyway. It’s not like there was clumps of carrot in the center and none at the edges or anything. Nope.

Pop the Meaty Loaf into a preheated oven at 180°C for 15-20 minutes.

Once it is finished baking take it out of the oven and leave it in the tin for five minutes before turning it out onto a serving tray. It should *fingers crossed* all stay in shape.

Look at that crispy skin… yuuummm.

(On a side note, Kris hates when I call non-skin “skin”. What do you guys think?)

Serve the Meaty Loaf with a side of truffle fries.

Or a salad. If you are, you know, one of those… healthy people.

There was a little bit of left over meaty mixture so the next night I mixed the left overs with 400g of spinach and a cup of noosh and popped it into some puff pastry and turned it into little pasties for dinner.

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