One of the big things I miss about not eating meat is meatloaf.  My parents would make a big pan and we would always have leftovers for sandwiches with lots of mayo and ketchup. I decided it was finally time to try out a vegan meatloaf myself, and a semi-traditional side with a new-to-me gravy.  Here is my Mini Meatloaf with Mushroom Gravy and Mashed Ranch Potatoes.

There was a lot going on for this big meal but the leftovers are amazing as with any meatloaf and potatoes.  The meatloaf was easy since I used textured vegetable protein.  Just boil some water and pour in the TVP and let reconstitute.  I had poured in seasoning and soy sauce to the water to help spice it all up.  Then I washed, chopped and boiled the sweet potato.  While that was boiling I food processed the mushrooms and onion.  Mash with your hands once the potatoes have cooled.  Bake for 40 minutes.

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Mini Meatloaf
2 C Water
1 Tbsp Kikkoman Soy Sauce
2 Tbsp McCormick Grill Master Hamburger Seasoning
1 1/2 C TVP
1 Large Sweet Potato, washed and chopped
16oz Mushrooms, washed
1 Yellow Onion
1 Can Hunts Diced Rosemary and Oregano Tomatoes
60 Crunch Master Multi Grain Crackers

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1.  Bring water with seasoning and soy sauce to a boil.
2.  Turn off burner and add TVP and stir.
3.  Let set until water is soaked up. Pour into large bowl.
4.  Wash, chop and boil sweet potato in same pot used for TVP – don’t rinse pot.
5.  In food processor shred mushrooms and onion. Add to 3/4 to TVP.
6.  Add sweet potato, tomatoes and crackers to the bowl and mix with hands once potatoes have cooled.
7.  Spoon mixture into cupcake tins and bread pan.
8.  Bake at 400 degrees for 40 minutes.  Turn off oven but don’t take out loaf.  Let sit in cooling oven for 20 minutes.
9.  Take out and enjoy.

I love a good white baking potato.  Or really any potato but the white ones are so sinfully good with a little butter and salt.  Yum.  I really love adding ranch dressing to my potato for a little extra kick, but since it isn’t anywhere near being healthy (or vegan) I decided to try just using the spices in my potatoes.  While the potatoes were boiling I made my own ranch spice blend and added almond milk to get the spices softening.  Wow, is the dill potent!  Added the spices and butter to the potatoes and get mashing.  Let sit with lid on pot while making gravy.

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Homemade Ranch Seasoning
2 Tbsp Dried Parsley
1 1/2 Tsp Dried Dill Weed
2 Tsp Garlic Powder
2 Tsp Onion Powder
2 Tsp Onion Flakes
1 Tsp Black Pepper
1 Tsp Dried Chives
1 Tsp Salt

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Ranch Mashed Potatoes
4 Medium Potatoes, washed and chopped
Homemade Ranch Seasoning
3/4 C Silk Almond Milk
2 Tbsp Earth Balance Butter

1.  Wash and chop potatoes.  Drop potatoes into pot and cover with water. Bring to a boil and let go until fork tender.
2.  Make ranch seasoning.  Pour milk over seasoning to bring to life.
3.  Drain potatoes and drop back into pot.  Add butter and milk with seasoning.
4.  Mash until smooth, adding more milk if needed.

I have never made gravy before in my life – it has seemed too intimidating to try.  But after making the roux for the Tuna Casserole I knew it wasn’t an impossibility anymore.  So I of course had to spice it up and try something different.  I started off by slicing a container of mushrooms and sautéing them with olive oil; when those were done I slid them onto a plate.  Then I added the leftover shredded mushroom and onion to the pan with a little olive oil and cooked then added the flour and butter.  Whisked that a little then added the milk with garlic powder, pepper and salt.  After letting the gravy thicken I added the sliced mushrooms back to the pan and stirred them in.  Yum.  This added the rest of the hominess to my meal.  Perfection.

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Mushroom Gravy
16oz Whole Mushrooms, washed and sliced
Leftover Mushrooms and Onion, from meatloaf
1 Tbsp Earth Balance Butter
3 Tbsp Flour
1 1/2 C Silk Almond Milk
1/2 Tsp Black Pepper
1/2 Tsp Salt
1/2 Tsp Garlic Powder

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1.  In sauté pan turn on medium-high and add 1 Tsp oil and sliced mushrooms.
2.  Sauté until tender then place on a plate.
3.  In same pan add 1 Tbsp oil and leftover mushrooms and onion.  Let soften then add butter and flour.  Use a whisk and mix.
3.  Add milk, pepper, salt, and garlic powder and let thicken, stirring occasionally.
4.  Add sliced mushrooms and taste for flavor.