Vegetarian Meat Loaf

Meat Loaf arguably originates from the USA, but this uses meat-free mince (soya protein) and adds flavour with the sun-dried tomatoes, purée and stock cube. An excellent vegetarian offering well worth cooking even if you are not vegetarian.


For 1 Continued...
1 tbspn oil 25 gm pine nuts
100 gm onion (prepared weight) 50 gm sun-dried tomatoes in oil
50 gm red pepper (see note 1) 25 ml milk
1 tspn garlic ½ tspn dried rosemary
1 tspn tomato purée ½ tspn dried oregano
50 gm meat free mince (see note 2) ½ tspn fennel seeds
1 slice of bread 1 medium egg
1 stock cube (see note 3)  



  1. Heat the oil over a low flame and cook the onions, red pepper and garlic, stirring regularly, for 8 min.
  2. Add the tomato purée and cook, stirring regularly for 2 min, then remove from the heat and allow to cool.
  3. In a bowl, add the meat free mince, breadcrumbs, pine nuts, sun-dried tomatoes, milk, rosemary, oregano, fennel seeds, cooled onion mixture and the beaten egg and mix thoruoghly.
  4. Spoon the mixture into an oven proof dish or ramekin (see note 4), press well down and bake in the oven for 1 hour.


  1. Cut into 3 slices and serve with boiled potatoes and peas.


(1) Red, green or yellow peppers can be used or any combination thereof.
(2) Meat free mince can be purchased at most supermarkets and is ideal for this dish.
(3) If you are vegetarian use a vegetable stock cube otherwise a beef stock cube is ideal.
(4) A ramekin that holds about 300 ml (12 cm diameter and 5 cm deep) is ideal.

I'd like to know if you enjoyed this so please email – also feel free to ask for help.
The main ingredients
Enlarge image



The finished meal