Greek Meatloaf with Lemon Tahini Sauce

This recipe was created by Chef Andrew Urbanetti at Harvard University during one of our product trainings.

Click here to view and print the PDF version of this recipe.

Servings: 6
Serving Size: 6 ounces

Ingredients

2 pounds Beyond Meat
2 teaspoons Cinnamon
2 teaspoons Soy protein
1 cup Onions, chopped
4 tablespoons Garlic, chopped
2 tablespoons Oregano, dried
4 tablespoons Parsley
2 Lemons, zest and juice
1/2 cup Tahini
4 tablespoons White wine vinegar
1/2 cup Olive oil
2 teaspoons Honey ***use maple syrup to make completely vegan***
2 teaspoons Sesame seeds

Preparation

1. Place Beyond Meat in a bowl; add cinnamon and soy protein.
2. Heat olive oil in a pan over medium heat, add onions, garlic, and oregano; cook until soft.
3. Add mix to Beyond Meat, add parsley, lemon zest, and mix until well combined.
4. Place in greased loaf pan and place in the oven at 350 degrees until internal temperature of 145 degrees (approx. 25 minutes).
5. While loaf is cooking, whisk together tahini, vinegar, olive oil, and honey until smooth.
6. Remove loaf, cut, and drizzle with sauce. Sprinkle with sesame seeds and serve.

Nutrition information

Calories: 419 Total Fat: 35g Saturated Fat: 6g Trans Fat: 0g Cholesterol: 0mg Sodium: 166mg Carbohydrate: 13g Fiber: 4g Sugar:3g Protein: 12g