Old-Fashioned Meatloaf


  • 1/2 c. water
  • 1 large onion, diced
  • 1 Tbsp. McKay’s chicken-style seasoning
  • 2 Tbsp. flaxseed meal
  • 1/2 c. water
  • 1 19-oz. can Loma Linda Vege-Burger
  • 2 Tbsp. Bragg’s Liquid Aminos
  • 2 tsp. VegeSal
  • 1 14-oz. package water-packed firm tofu, drained
  • 1 c. bread crumbs
  • 2 c. quick oats
  • 2 c. walnuts, finely diced
  • 2 c. pecans, finely diced
  • 3 Tbsp. reduced fat Vegenaise
  • 1 c. ketchup
  • 2 tsp. Sriracha sauce
  • 1 Tbsp. brown sugar
  • 1 10 3/4 – oz. can tomato soup
  • 1 c. water


  1. In a large skillet, add the water, onion, and McKay’s Chicken Style Seasoning.
  2. Sauté on medium heat until the onion is clear. Remove from heat and set aside.
  3. Combine the flaxseed meal and the ⅓ cup of water and set aside for 5 minutes.
  4. In a large mixing bowl, place the Loma Linda® Vege-Burger®, Bragg Liquid Aminos, and VegeSal seasoning. Stir to combine well.
  5. Add the tofu, bread crumbs, oats, nuts, and Vegenaise. Mix well, then add the flaxseed mixture and the sautéed onions.
  6. Gently stir to completely combine.
  7. Spray a 9 x 13-inch casserole dish with a non-stick cooking spray and pour the mixture into the center of the dish. Form into a rectangle leaving ½-inch space on all sides.
  8. Combine the ketchup, Sriracha sauce, and brown sugar in a small bowl and pour over the top. Spread evenly to cover.
  9. Mix the tomato soup with the water (or per directions on the can) and pour around the sides of the meatloaf.
  10. Bake in a 375-degree oven for 45 minutes or until firm and top is a little crusty. Slice and serve hot.

Browse Cook(s): Cinda Sanner Micheff Sisters
Browse Theme(s): Entrees Lunch or Dinner

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