It’s week 2 with one less bird in the nest. We’re still getting used to it and I somehow expect Alec to walk through the door at any moment. Alas, he’s already enjoying college life, including the thrill of having so many food choices at any given moment.
I am saving about $100 a week in groceries and figure Lake Forest is losing money on his meal plan 😉
Avery is enjoying being an “only” child and not having to share the car with anyone.
We look forward to seeing him at Thanksgiving and hearing all about he’s learning (History of Global Capitalism, anyone?)
I figure the thrill of dorm food will have worn off by then and he’ll be grateful for anything cooked by Mom, including this vegetarian meatloaf. Maybe I will FedEx him some. I am sure his roommate would love it.
- 14oz vegetarian sausage
- 10 oz vegetarian meat crumbles
- 8 oz cremini mushrooms, sliced
- 1/2 yellow onion diced
- 4 cloves garlic, chopped
- 1 tbsp fresh thyme
- 1/4c fresh parsley, chopped
- 2 eggs
- 1/2c panko breadcrumbs
- 2 tsp Worcestershire sauce
- 3 tbsp tomato sauce or ketchup
- 1 tbsp brown sugar
- Salt and pepper
Sauté onion in 1 tsp olive oil until soft, 3-5 min. Add garlic and mushrooms and cook another 3-5 min. Add Worcestershire sauce, herbs, salt and pepper. Mix in meats, eggs, breadcrumbs and combine gently. Put into loaf pan. Combine tomato sauce and brown sugar, cover meat in glaze. Bake at 350 degrees Fahrenheit for 1 hour.