Thanksgiving Roast Vegetarian Style

• 2 cups cracker crumbs
• 6 eggs
• 2 small onions, diced
• 2 cups evaporated milk
• 1 (10 3/4 ounce) can mushroom soup (I use the golden mushroom)
• 2 (1 ounce) envelopes George Washington broth (dark)
• 1 (20 ounce) canof worthington brand veggie burgers
• 12 teaspoon sage
• 12 teaspoon oregano
• 2 tablespoons light soy sauce
• 14 cup oil
• 14 cup meatloaf seasoning mix (from a 1.25 oz pkg)
• 2 celery ribs, diced
• 8 white button mushrooms, grated
• 14 cup grated sharp cheddar cheese
• 14 cup ketchup (filled right up to the top)
• 2 tablespoons brown sugar
• 3 tablespoons water

1. Saute onion, mushrooms, and celery in small amount of oil.
2. Drain on paper towels.
3. Place other ingredients (except topping mix) in a large bowl and mix gently.
4. Place in loaf pan that has been sprayed with non-stick spray or you can put it in a 9x13 pan that has been sprayed with non-stick spray.
5. Mix topping ingredients and spread evenly over the top of the roast making sure it is spread to the edges.
6. Bake at 350 for 50-60 minutes (depending on your oven).
7. Check it after 50 minutes and see if it is set and nicely borwned.
8. Let stand 5-10 minutes before slicing and serving.
9. If you use a 9x13 pan, cut it in squares.
10. If you use a loaf pan, slice it like meatloaf.

cracker crumbs, eggs, onions, milk, mushroom soup, broth, veggie burgers, sage, oregano, soy sauce, oil, meatloaf seasoning mix, celery, white button mushrooms, cheddar cheese, ketchup, brown sugar, water

Taken from www.food.com/recipe/thanksgiving-roast-vegetarian-style-324914 (may not work)