Vegetarian "meatloaf" - Polish Style

Name: Vegetarian "meatloaf" - Polish Style
Prep time: 2 h
Total time: 2 h
Yield: 1 meatloaf, 4-6 serving(s)
Ingredients: 1/2 cup dried kasha (buckwheat groats); 1 cup broth or 1 cup water; 2 tablespoons butter; 1 (10 ounce) package frozen spinach, thawed; 2 slices rye bread or 2 slices pumpernickel bread; 1/3 cup soymilk or 1/3 cup dairy milk; 1 large onion, chopped; 2 garlic cloves, minced; 6 mushrooms, chopped fine; 3/4 cup mashed potatoes or 3/4 cup pulverized walnuts; 1/2 cup beet, cooked and chopped fine; 1 cup chili sauce or 1 cup ketchup; 2 teaspoons vegetarian worcestershire sauce; 2 tablespoons pickle juice; 1 tablespoon soy sauce; 1/2 teaspoon dried dill; 1/2 teaspoon dried marjoram; 1 egg; fresh ground pepper; salt

Submitted by Suzy_Q

"I call this Polish style because most of the ingredients used are found in typical Polish recipes. This is great made ahead of time as it improves after sitting for a few hours. As with most recipes this is versatile. To make this vegan opt for margarine instead of butter and use 1 T. flax meal instead of the egg. This of course is great the next day on a "meatloaf" sandwich."

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Ready In:: 2hrs
Ingredients:: 20
Yields:: 1 meatloaf
Serves:: 4-6

ingredients

¹⁄₂ cup dried kasha (buckwheat groats)
1 cup broth or 1 cup water
2 tablespoons butter
1 (10 ounce) package frozen spinach, thawed
2 2 slices rye bread or 2 slices pumpernickel bread
¹⁄₃ cup soymilk or 1/3 cup dairy milk
1 large onion, chopped
2 garlic cloves, minced
6 mushrooms, chopped fine
³⁄₄ cup mashed potatoes or 3/4 cup pulverized walnuts
¹⁄₂ cup beet, cooked and chopped fine
1 cup chili sauce or 1 cup ketchup
2 teaspoons vegetarian worcestershire sauce
2 tablespoons pickle juice
1 tablespoon soy sauce
¹⁄₂ teaspoon dried dill
¹⁄₂ teaspoon dried marjoram
1 egg
fresh ground pepper
salt

directions

Preheat over to 375.
Place bread on a plate and cover with the milk. Let sit to absorb.
In a small saucepan bring the broth or water with 1 T. of the butter or margarine, a little pepper and a pinch of salt to a boil. At the same time heat the kasha in a skillet over medium heat for 2-3 minutes, stirring occasionally, toasting lightly. When broth/water comes to a boil add the toasted kasha and cook for about 10 minutes, covered until water is absorbed. Let cool slightly.
In a skillet, melt 1 T. butter and cook onion and garlic over medium heat. Once the onions are translucent add the mushrooms and cook another 5 minutes.
Squeeze out any excess water in the spinach and give it a rough chop. Put in a medium bowl and add kasha mixture, onion mixture, milk soaked bread, potatoes or walnuts, beets, chili sauce or ketchup, worcestershire, pickle juice, soy sauce, dill and marjoram. Mix this very well until everything is completely incorporated. Give a taste and add fresh pepper and (if needed) salt. Add the egg and mix completely.
Butter a loaf pan. Add 1/2 cup chili sauce or ketchup to the bottom of the pan. Add the "meatloaf" mixture and even out the top. Add another 1/2 cup of chili sauce or ketchup to the top. With a fork, poke a few holes in the top to let steam escape.
Bake for 1 hour. Lower temperature to 300 and cook another 1/2 hour.
*Different ovens may require different temperatures and cooking times. Just keep checking on it and see what works for you.