I'm sorry. There is something about vegetarian food in general, especially when turned into a dish that is supposed to be a meat substitute, that gives it the taste and texture of ground cardboard.
Why does so much vegetarian food attempt to be a 'replacement' for an equivalent meat-based dish? Why can't it develop its own identity? Dishes like this focus too much on creating a meat-like texture and not enough on taste. Don't you think that most plants taste better uncooked and uncombined?
A thought just occurred to me...
Have you ever considered giving your meatloaf a teaspoon or two of MSG in an attempt to improve the flavours and bring out the umami taste? This is the reason we use MSG in Asia.
And a PS
I was reading about the rise of lab-grown food on the BBC yesterday. Do you think a vegetarian will eat lab-grown meats?
