It was a nice lazy weekend (we don't get those too often) so I hauled out the recipe books. I wanted a nice meat-less loaf recipe that would go in the crockpot. Alas, none. So on to the web - again, many nice recipes, but none with crockpot directions. I did find one with lamb involved, so I bastardized my own version of a meatloaf and used the web-found cooking directions. Here's what I made:
Crockpot Meat-less Loaf
1 package ground meatless meat (I used a Gimme Lean one, about 16 oz)
1 cup cooked lentils (French lentils)
1 carrot, diced
1 celery stalk, diced
1/3 cup onion, diced
1/2 green pepper, diced
3 sundried tomatoes, diced
2 Tbls. white wine
1 1/2 cup plain bread crumbs
1/2 cup vegetable broth
1/2 tsp. marjoram
1/2 tsp. Italian seasoning
1 tsp. basil
1/2 tsp. crushed bay leaf
salt and pepper
Spray skillet with cooking spray. Heat, then saute diced veggies until the celery is soft, about 8 minutes, adding wine after 4 minutes. Set aside to cool a little.
Meanwhile, mix together the ground meatless soy and the lentils. Add spices and vegetable mixture. Mix, then add bread crumbs and egg. If it's too moist at this point, add a little more bread crumbs.
Press into the bottom of a crockpot. Add a thin layer of Tomato and Red Pepper Sauce (below). If you don't have that, don't bother with anything. Heat on high for an hour, then turn to low and cook for 8 hours. (If you can't let it pre-cook at high, just crank it up when you get home. )
Serve with tomato and red pepper sauce, below.
Tomato and Red Pepper Sauce
1 can (15 oz) diced tomatoes
1 large roasted red pepper, drained and chopped
1/2 tsp. basil
1/2 tsp. oregano
1/2 tsp. salt
1/8 tsp. freshly ground pepper
Blend all ingredients in a food processor. Heat in microwave and spoon over cooked meatloaf.
If you do this correctly, it'll look like it's burning on the sides. It is, but it gives you that wonderful meatloaf-y crust.
Originally, I used 1 cup of vegetable broth, but I recommend cutting it back as it was too watery and I had to cook it with the lid off.
I served this with a Creamy Spinach Au Gratin, which I'll share with you tomorrow.