Veggie Loaf

Recipe by: Yves Veggie Cuisine

"Classic, versatile veggie loaf can be made in muffin cups for a mini variation."

Directions

Preheat oven to 350 degrees F (175 degrees C).
Heat oil in large non-stick skillet over medium heat. Add onion; cook, stirring, for 6 minutes, until soft. Stir in garlic, cook for 1 minute.
In large bowl, mix together egg, ground round, breadcrumbs, ketchup, thyme and seasoning salt until well combined. Stir in onion and garlic.
Line a 8-1/2 x 4-1/2-inch (22 x 12 cm) loaf pan with foil; lightly oil. Spoon mixture into pan and spread evenly.
Bake in the preheated oven for 45 to 50 minutes.

Cook 5-star weekday dinners every time.

Variation:
For minis, fill 6 to 8 well-greased large muffin cups with mixture. (If you have extra mixture, cook in greased ramekins.) Reduce cooking time to 30 minutes.
2 packages (320 g each) Yves Veggie Cuisine® Garden Veggie Crumble can be substituted for Original Veggie Ground Round, if desired.