So, I saw the idea for this casserole the other day and just knew that I was going to have to make it myself and in my own way. First of all, I didn’t need a 13x9'“ dish casserole since my family unit is small and, while I force leftovers, there’s only so many days in the week. That’s why I halved the recipe right off the bat.

I also work really hard to limit the amount of meat we eat, so I thought it would be pretty fun to try and make a meatloaf into a vegetarian dish. I guess you can just call me crazy. But, I’m happy to report back that it totally worked out and it worked out SO well.

A few other minor changes I made to make this casserole a bit more healthy was to use a reduced fat cheese, chickpea noodles. I also use a low sugar ketchup and BBQ sauce, but you can really use whichever one is your favorite because I didn’t calculate mine to the nutrition numbers below.

All in all, and even with the few flub-ups I made with cooking this casserole of which I hope no one notices, this casserole turned out really really good and I will absolutely be making it again really soon.

Step-by-Step Photos: