Vegan Meatloaf Special: Get Ready to Drool 4 Ways!

Via on Nov 25, 2013

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I am not ashamed to say I love my vegan meatloaf.

Following is my secret recipe, based on Lynne’s meatloaf from the Engine 2 cookbook, plus three to-die-for variations.

Yes, it does involve processed soy crumbles, and for that I apologize, but if you want to clean it up, you can easily substitute the crumbles for cooked lentils.

Either way, you’re going to want this loaf and her three sisters in your vegetable life. I like to make it on a Sunday afternoon, as it is a bit labor intensive, and then eat it all week—but don’t be surprised if you open the fridge to find it mysteriously missing.

Basic Vegan Meatloaf

Serves 8

6 cloves garlic

3 stalks celery

1 red bell pepper

1 onion

Process all veggies until finely chopped and then sauté in 1 tsp olive oil with a dash of salt for 5-7 minutes. When done cooking, strain well.

1 block extra firm tofu, pressed and drained and then mashed finely with a fork or potato masher

2 packages Trader Joe’s meatless ground beef. (You may also use 1 bag Morningstar meat crumbles, but I don’t like them nearly as much. Sub 1 1/2 cup cooked lentils here if desired.)

1/4 heaping cup walnuts, ground

2 tsp poultry seasoning

2 tbl ketchup plus more for topping

1 tbl dijon mustard

3 tbl soy sauce

1 1/4 cups quick cooking oats

salt and pepper to taste

Mix all ingredients well in a large bowl and then press firmly into a sprayed loaf pan. Top with ketchup and cracked pepper, making a nice glaze. Cook, uncovered, at 350 for 1 hour or until edges are brown. Allow to sit at least 15 minutes before serving, or the pieces will not hold together—though it will still taste wonderful. Keeps up to a week in an airtight container.

 

Asian Vegan Meatloaf variation

Saute’ vegetables in 1 tsp sesame oil instead of olive oil. Add one thumb fresh grated ginger, 1/2 cup fresh chopped scallions or green onions, and 1 tbl hoisin sauce to meatloaf mix. Top with 3 tbl hoisin sauce and sesame seeds instead of pepper. Serve with more chopped scallions on top with a little wasabi mixed into some soy sauce on the side for dipping if desired.

 

Holiday Cranberry Vegan Meatloaf variation

Substitute 2 large leeks for the onion, and add 2 more stalks of celery. Into mix add 2 tsp dried sage and 1/2 cup dried cranberries. Top with canned cranberry sauce and a sprinkle of chopped walnuts. Serve with more canned or fresh cranberry sauce or relish on the side. (Recipe for cranberry relish follows).

 

Fresh Cranberry Relish

1 lb fresh cranberries

1/2 cup sugar

1 orange, zested and juiced

Blend all ingredients together until just chunky and allow to sit in fridge for at least an hour, up to overnight.

 

Meatloaf in Miso variation

Serves 4

This is an odd direction to take your vegan meatloaf, but don’t knock it ’til you’ve tried it. Perfect for a cold winter’s night—use the basic meatloaf recipe or the Asian variation.

4 slices vegan meatloaf

4-8 cups miso broth (You can either buy this boxed or as miso paste which you add to hot water. Both are great.)

4 cups chopped baby bok choy

2 cups chopped and sautéed shitake mushrooms

2 tbl soy sauce

Heat miso broth, add meatloaf broken up into chunks, mushrooms, soy sauce and bok choy. Heat through, stirring gently, until bok choy wilts. Serve with fresh chopped scallions, green onions or cilantro on top.

 

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Editor: Bryonie Wise

About Erica Leibrandt

Erica Leibrandt is a certified Yoga instructor, Reiki practitioner, student of Buddhism, vegan chef and mother to six heathens who masquerade as innocent children. She aims to apply the principles of Yoga to real life. Between teaching Yoga, holding vegan cooking seminars, writing and cycling she spends her time as a taxi service to her children, being walked by her dogs, and trying to dream up an alternative to doing the laundry. If she occasionally finds herself with a fried egg on her plate or dancing until dawn, she asks that you not judge her. Life is short, she knows the chicken that laid the egg, and you can never dance too much. You can connect with Erica on Facebook, Twitter and Tumblr.

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6 Responses to “Vegan Meatloaf Special: Get Ready to Drool 4 Ways!”

  1. Kimberly Lo kimberlylowriter says:

    Yummy! I'm making this one this week, Erica.

  2. Stacey Margaret says:

    We don’t have Trader Joe’s in Little Rock; is there a substitute for the meatless groundbeef that is sold by Whole Foods?

  3. Elisha says:

    Sounds so amazing! We don't have Trader Joe's in Australia – can you please advise the volume/weight of the meatless mince required? Thanks! :)

  4. caro says:

    @Stacey, I think the crumbles at Trader Joe’s are a store-branded version of Yves meatless ground, which you can find in the refrigerated section in produce along with tofu. There are also frozen crumbles from Morning Star and/or Boca.

    Great recipe! Made 2 generous loaves. I’m going to make this for a kid-friendly NYE dinner. I am thinking of cooking in a muffin tin to reduce time and make it fun for kids.

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