Quorn Vegetarian Meatloaf

Name: Quorn Vegetarian Meatloaf
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 300g bag Quorn Meat-Free Vegetarian Mince; 1 tsp olive oil; 1 large onion, diced; 1 green pepper, diced; 1 clove of garlic, minced; 2 tbsp BBQ sauce; ½ tsp dried thyme; 2 tbsp fresh basil, chopped; 1 tbsp fresh parsley, chopped; 6 tbsp fresh breadcrumbs; 3 tbsp vegetarian Parmesan, grated; 2 tbs vegetable broth; 1 tbs vegetarian Worcestershire sauce; 1 egg, beaten; Salt and pepper to taste

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This Quorn Vegetarian Meatloaf recipe is the perfect meat free alternative to a traditional meatloaf. Our vegetarian meatloaf recipe is easy to follow and packed with flavour.

Made using Quorn Mince instead of traditional beef mince, this dish is perfect for those cold winter nights when only a savoury, comforting classic will do. Serve with fluffy mashed potatoes and green beans for the ultimate comfort dish.

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Serves 4

50 mins

Easy

182 cals
(Per serving)

Vegetarian Quorn Mince product packaging with nutritional information

Made with Quorn Vegetarian Meat-Free Mince

See product See recipes

Gluten Free

Low in Saturated Fat

Soy-free

High in Protein

Ingredients

300g bag Quorn Meat-Free Vegetarian Mince
1 tsp olive oil
1 large onion, diced
1 green pepper, diced
1 clove of garlic, minced
2 tbsp BBQ sauce
½ tsp dried thyme
2 tbsp fresh basil, chopped
1 tbsp fresh parsley, chopped
6 tbsp fresh breadcrumbs
3 tbsp vegetarian Parmesan, grated
2 tbs vegetable broth
1 tbs vegetarian Worcestershire sauce
1 egg, beaten
Salt and pepper to taste

Method

Preheat the oven to 160 degrees C.
Grease and line a 2 lb loaf tin with baking parchment paper leaving sufficient paper to fold down over the loaf when needed. Heat the oil in a large pan and saute the onions and peppers for 5 minutes until softened. Add the garlic and cook for 2 more minutes. Remove from the heat and allow to cool for 2-3 minutes.
Stir in the Quorn Mince, BBQ sauce, thyme, basil, parsley, breadcrumbs, cheese, broth, vegetarian Worcestershire sauce and beaten egg. Mix well to ensure that all ingredients are combined. Season well with salt and black pepper.
Tip into the lined loaf tin. Fold the baking paper over the loaf to enclose it. Place on a baking sheet and cook for 45 minutes. Remove from the oven and carefully unfold the paper to release the steam. Reduce the oven temperature to 300, put the loaf in the oven, uncovered, and cook for another 20 minutes until set.
Remove from the oven and use weights to compress the loaf for 5 minutes. Enjoy with steamed, seasonal vegetables.