Meatless Meatloaf and Rosemary Carrots

This was so tasty. I forgot to take a picture of is, though, sorry. The recipe is by Renee on allrecipes.com.

• 1/2 (14 ounce) package vegetarian ground beef (e.g., Gimme Lean TM)
• 1 (12 ounce) package vegetarian burger crumbles
• 1 onion, chopped
• 2 eggs, beaten
• 2 tablespoons vegetarian Worcestershire sauce
• 1 teaspoon salt
• 1/3 teaspoon pepper
• 1 teaspoon ground sage
• 1/2 teaspoon garlic powder
• 2 teaspoons prepared mustard
• 1 tablespoon vegetable oil
• 3 1/2 slices bread, cubed
• 1/3 cup soymilk (plain)
• 1 (8 ounce) can tomato sauce
• 4 carrots, cut into 1 inch pieces
• 4 potatoes, cubed
• cooking spray

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DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl combine vegetarian ground beef, vegetarian ground beef crumbles, onion, eggs, Worcestershire sauce, salt, pepper, sage, garlic powder, mustard, oil, bread cubes and milk. Transfer to a 9 x 13 inch baking dish and form into a loaf. Pour tomato sauce on top.
3. Place carrots and potatoes around loaf and spray vegetables with cooking spray.
4. Bake 30 to 45 minutes; turn vegetables. Bake another 30 to 45 minutes. Let stand 15 minutes before slicing.

Pts: Well, the meatloaf makes about 6 servings, and the bread I used for the crumbs was 1 pt for 2 slices, so maybe 1 pt total? and then 2 pts for the Earth balance. So good.


Rosemary Carrots

Carrots, cut into small sticks
some fresh rosemary
2 tsp Earth balance

Melt earth balance in a frying pan on med. heat. Add carrots and rosemary. Cook until carrots are cooked but not mushy. (Yes, this means you get to taste them every few minutes. :-)