from cooking light magazine

1 c chopped celery
1 c sliced carrots
1 medium onion, peeled and quartered
3 garlic cloves
1 tablespoon vegetable oil
3/4 c ketcup, divided
1/3 c dry breadcrumbs
2 large eggs
1 12oz package meatless ground burger*
1 12oz package meatless fat free crumbles*
cooking spray

1. preheat oven to 350F

2. combine first 4 ingredients (celery->garlic) in a food processor,
   and process until finely chopped.

3. heat oil in a large nonstick skillet over medium-high heat.  add
   onion mixture, satue 5 minutes or until tender.  place onion
   mixture, 1/2 c of the ketchup, breadcrumbs, eggs, ground burger and
   crumbles in a large bowl, mix well.

4. place mixture in a 9x5 inch loaf pan coated with cooking spray.
   spread the remaining ketchup over the top.  bake at 350 for 35
   minutes.  let stand 10 minutes before serving.


yields: 8 servings

calories: 197
fat: 3.7g
protein: 20.5g
carb: 22.3g
fiber: 5.9g
chol: 53mg
iron: 3mg
sodium: 667mg
calcium: 41mg

notes: this was a little soft, although i didn't let it stand anywhere
close to 10 minutes after removing it from the oven.  was
particularily good served with steamed trader joe's haricot verts
(frozen) and home made mashed potatoes and vegetarian brown gravy.

*what is the difference, what do you mean by "meatless crumbles" or
 "meatless ground burger" i thought they were the same?  well, i did
 too until i read the informative cooking light explanations.  both
 textures are required for this recipe to turn out.

meatless crumbles = the stuff that seems like already cooked ground
beef, right out of the package.  it usually is darker brown than the
other and states something telling you not to cook it for too long, or
to add at the end of a recipe or something like that.

meatless ground burger = the stuff that's sticky and smooshy like raw
ground beef.  it usually tells you that it's great for meatballs or
meatloaf or something like that.