Vegetable meatloaf
Craving a cozy meatloaf without the baggage? This plant-based version is hearty, spice-rich, and moist enough to rival the original. Finished with a sticky barbecue glaze that caramelizes in the oven, it’s as perfect for a dinner party as it is for leftovers.
Ingredients
Calories:
260
Protein:
15
g
- 2 cups cooked lentils (drained)
- 1.0 onions, chopped
- 1.0 garlic cloves, minced
- 2.5 cups mushrooms, chopped
- .5 cups carrot, chopped or grated
- .5 cups celery, chopped
- 2 tbsp. tomato purée
- 4 tbsp. soy sauce
- 2 tbsp. dried rosemary
- 1.0 cups textured soy protein, hydrated, washed, and squeezed dry
- 1.0 cups oat flour
- Barbecue sauce, for glazing
Preparation
- Preheat the oven to 350°F. Lightly oil a loaf pan or baking dish.
- Sauté the aromatics: Heat a skillet over medium heat. Cook the onion and garlic until translucent.
- Cook the mushrooms: Add the mushrooms and sauté until softened and most of their moisture cooks off.
- Blend the base: In a food processor, combine the lentils, sautéed onion-garlic-mushroom mixture, carrot, celery, tomato purée, soy sauce, and rosemary. Pulse until you get a thick, moldable mixture (not a smooth purée).
- Finish the dough: Transfer the mixture to a bowl. Add the textured soy protein and oat flour. Mix well until a firm, non-sticky dough forms.
- Bake: Press the mixture into the prepared pan. Spread a generous layer of barbecue sauce over the top. Bake for 50 minutes.
- Glaze again: Remove from the oven, add another layer of barbecue sauce, and bake for 10 more minutes.
- Serve: Let rest for 10 minutes, then slice and serve warm.
Tips
For cleaner slices, let the meatloaf cool slightly before cutting. Leftovers reheat beautifully and make impressive sandwiches the next day.
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