best vegan meatloaf

This Vegan Meatloaf is a crowd-pleasing meatless meal for everyone, even meat lovers.

Vegan Meatloaf

olive oil

yellow onion, finely chopped

celery,

carrot,

c. finely chopped baby bella mushrooms

chickpeas,

c. panko bread crumbs

c. parsley,

tbsp. low-sodium soy sauce

Worcestershire sauce

c. ketchup

barbecue sauce

smoked paprika

Kosher salt

black pepper

Preheat oven to 375º and line an 5"-x-8" loaf pan with parchment paper. In a large skillet over medium heat, heat oil. Add onion, celery, carrot, and mushrooms and cook, stirring occasionally, until vegetables are soft and most of the liquid has cooked out, 6 to 8 minutes.

Using a potato masher in a large bowl or food processor, mash the chickpeas until a rough paste forms. (A few large pieces of chickpea are OK.) Transfer to a large bowl if using a food processor.

Add cooked vegetables, bread crumbs, parsley, soy sauce, and Worcestershire sauce to the bowl with chickpeas. In a medium bowl, whisk together ketchup and barbecue sauce. Add half of this mixture to the bowl with the chickpeas. Season with paprika, salt, and pepper, and stir until all ingredients are evenly incorporated.

Transfer chickpea mixture to prepared loaf pan, packing the mixture in gently. Smooth top, then brush with half of the remaining ketchup mixture and bake for 30 minutes. Remove from oven, brush with remaining ketchup mixture, and bake 30 minutes more.

Let cool 10 minutes, then garnish with parsley and serve

I’ve made this recipe multiple times and shared it with friends. It’s gotten rave reviews from anyone who has tried it - my boyfriend says it’s his favourite thing I’ve made. So flavourful and satisfying. I don’t find it falls apart, but I do pack it into the pan before cooking. Love this recipe.

Both my husband and I love this recipe!  It is one of our favorite meals!

Haven't tried this yet, but want to. Sounds really good so I gave it 5 stars. Any thoughts on using egg replacer in the mix to bind it together better? I noticed one comment said that it fell apart. Also, since I'm the only one in the house who eats vegan, what do you think of making mini loaves and freezing. Should I freeze before or after baking? What would work best?

I was hopeful on this "meatloaf", however instead of the nice texture seen in the pictures I ended up with a soggy mush loaf. Guess my quest continues.

Tasty vegan loaf. Maybe don’t make it if you don’t like chickpeas or somehow don’t expect it to taste at all like beans (for me the sauces and vegetables were stronger though). Seems fairly healthy & I will definitely make it again.

Would like the nutritional information if anyone has it.

Why not call it bean loaf?  I'd rather have served shingles than this mess.  I think shingles would have tasted far better, in fact.  How anyone can say this has flavor is beyond me.  You want to use plant-based protein, fine, but mashed up chickpeas is just baked hummus, not anything remotely resembling a MEATloaf.

I've just made this for the second time for dinner. It is the first vegetarian loaf I have ever made that I truly liked. It is delicious and easy to make. I'm making it with all ketchup instead of ketchup and bbq sauce because my boyfriend cannot stand ANY spiciness whatsoever, but it is delicious with the bbq sauce/ketchup mix. My bf is not a vegetarian, but he still really liked this loaf (besides thinking I made it too spicy). I will definitely be making this again.

https://streaming.hearstdigitalstudios.com/19503b49-1cdb-40cb-84f6-0ccedb3d819d/video_rover_16x9_1080p_hd_1556055097_33101.mp4

Meatloaf: not just for meat-eaters any more!

This Vegan Meatloaf Is Hearty AND Healthy

(upbeat music) - [Man] Contemporary meatloaf? (upbeat music continues) (upbeat music continues) (upbeat music continues) - [Chris] Great meatloaf, mom. - [Lois] Thanks, honey. (upbeat music continues) (button clicking)

This Vegan Beyond Meat Meatloaf combines hearty Beyond Beef and lentils for a fun twist on the classic lentil loaf, and tucked inside is the most delicious shiitake mushroom stuffing! This vegan meatloaf looks and feels extra fancy but is actually EASY to prepare. It&#39;s as perfect for weeknight dinners as it is worthy of holidays and special occasions.   Nut-free, gluten-free.Shiitake stuffing lightly adapted from Isa Chandra&#39;s Seitan Roast recipe.

Vegan Beyond Meat Meatloaf

½ large onion, diced

shiitake mushrooms, stems removed, sliced

sea salt

garlic,

thyme

panko or breadcrumbs of choice, regular or gluten-free

vegetable broth

lemon juice

rolled oats (GF certified if needed)

paprika

sage

rosemary

tamari (or soy sauce if not gluten-free)

Beyond Meat's Beyond Beef (1 package) (Or Impossible's vegan beef.)

maple syrup

balsamic vinegar

ketchup

Saute

Preheat a large saute pan over medium heat. Add the oil and onion, and cook until translucent, about 5 minutes. Add sliced shiitakes, and cook until soft, about 7 minutes more.

Season

Add salt, pepper, garlic, and thyme and cook for about 2 minutes, stirring often. Add the breadcrumbs and toss to coat. Stir occasionally, and cook until the breadcrumbs are slightly toasted. Add the broth and stir to combine.

Remove from heat, drizzle in the lemon juice, and stir again. Set aside.

Prepare the stuffing:

Prep

Preheat oven to 375 degrees F, and line a standard 9x5-inch loaf pan with parchment. Trim the parchment so that it overhangs the long sides of the pan but not the ends. This allows you to easily lift the finished loaf from the pan, but prevents bunched up paper in the corners from affecting the shape of the loaf.

Process

Pulse oats in a food processor 4 to 5 times to break them up slightly. Make sure excess water has been removed from lentils, and add 1 cup lentils to the food processor. Pulse to combine.

Add paprika, sage, rosemary, olive oil, and tamari to food processor, and pulse several more times. Pinch off large chunks of Beyond Beef, and drop into the food processor. Pulse 5 or 6 times to incorporate.

Transfer lentil-meat mixture to a large bowl, and add remaining 3/4 cup lentils. Use a sturdy spoon or spatula to incorporate the lentils and make sure the Beyond Beef is fully blended.

Stuff

Scoop half of the meat mixture into prepared pan. Use your hands or the back of a spatula to firmly press the mixture down and smooth the surface. Use a spoon to dig a long, oval boat down the center (see photos in post for reference). You can also use your hands to widen and shape the trough, pressing the meat mixture firmly against the sides and bottom of the pan. 

Assemble

Fill the trough with shiitake stuffing, packing it down as you go. Once the stuffing is level with the meat mixture, continue to mound it on top, but within the trough&#x27;s vertical boundaries. Dollop the rest of the meat mixture around the pan, and carefully press it down so that the stuffing is now completely encased. Smooth the top.

Bake

Bake uncovered loaf for 30 minutes. Meanwhile, stir together ingredients for the glaze.

Glaze

Remove loaf from oven, and baste the top with the glaze. Return to oven, and bake for an additional 25 to 30 minutes or until hot in the center. Allow loaf to cool in the pan for 5 to 10 minutes, then use the parchment paper to lift onto a cutting board.

Make the loaf mixture:

I made this for a meatloaf competition my family throws. I'm the only vegetarian. I wasn't expecting it to get eaten, let alone WIN. Extremely good and will be making it again soon!

Crazy delicious! My non-vegan family scoffed it down and went back for seconds. Made exactly as written. Thanks for an awesome dinner!

Daughter and son in law loved it!!! Added a total of 2C black lentils to the loaf. Will definitely make again. But it is a bit pricey ($10 for 200 gr) here in Australia to use the Beyond Beef. But a winner!

Easy recipe to follow. I can definitely taste the beyond meat taste. Texture is excellent. Slicing beautifully.  The shiitake mushroom brings a nice change of texture and flavour. It was lovely warm but I think it might be nice cold too. Definitely one to Pin.

I made this last night. Taste was excellent and my DH and I both enjoyed it. Happy there are leftovers! I did not make the stuffing part because I was a) lazy, b) didn't have the mushrooms, and c) wanted to see the texture before doing anything more complicated. I did sauté half a diced onion and a few cloves of garlic and added to the mix. I made my own glaze of catsup, brown sugar, and vinegar. I will say that the loaf was a bit crumbly when slicing; that could be due to the onion or perhaps I didn't process the mixture long enough. I will be making this again! Thanks for a tasty recipe.

Top 2 best vegan meatloaf recipes from across the web

The most viewed best vegan meatloaf recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan Meatloaf

Vegan Beyond Meat Meatloaf

Top 2 best vegan meatloaf recipes from across the web

The most viewed best vegan meatloaf recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Meatloaf

Vegan Beyond Meat Meatloaf

The most viewed best vegan meatloaf recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine