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Vegetarian Meatloaf

9 servings

This delicious vegetarian meatloaf recipe contains a healthy secret ingredient that most people will not identify: mushrooms! They are chopped fine and mixed well with other ingredients. They add a rich, meaty taste to the loaf. Many mushroom haters dislike the texture of mushrooms, but the mushroom texture is totally hidden in this recipe.

Vegan Meatloaf

vegetarian meatloaf

Our meatless meatloaf is filling and versatile. We even slice the cold leftovers and make sandwiches with them.

4 oz whole grain bread, in 1" pieces
4 oz quick-cooking rolled oats
1 oz chopped walnuts

2 tsp ground cumin
1 tsp sage
1 tsp parsley flakes
1/2 tsp black pepper

12 oz cooked brown rice

2 oz prepared mustard
1 oz balsamic vinegar
2 tsp reduced-sodium tamari

8 oz mushrooms, quartered
4 oz onion, in 1" chunks
4 oz green bell pepper, in 1" squares
4 oz grated carrots

4 oz barbecue sauce or ketchup

Preheat oven to 350 degrees F. Lightly oil a 9 x 5 inch loaf pan.

Tear bread into 1" pieces, then spin in blender to make small crumbs. This works best if you only blend about one slice of bread at a time. Put crumbs in a large straight-sided bowl.

Add quick-cooking rolled oats, walnuts, cumin, sage, parsley flakes, and pepper. Toss together well. Add cooked brown rice and mix again.

In an extra-large straight-sided bowl, weigh mustard and balsamic vinegar. Remove from scale and add tamari. In a food processor, pulse mushrooms, onion, and bell pepper together into small pieces. Do not puree. Add to bowl of soy sauce and mustard. Stir together well. Add carrots and mix again.

Add grain mix to vegetable mix and stir thoroughly, until the mixture starts to stick together a little.

Transfer to the oiled loaf pan, using your fingers or the back of a spoon to pack it tightly in the pan. Top with barbecue sauce or ketchup.

Set on a baking sheet to catch drips. Bake, uncovered, for one hour.

Comments: Many recipes for vegetarian meatloaf contain beans. This one is different, and very tasty. Use our easy barbecue sauce recipe for a low sodium, sugar free topping. Or top with our delicious vegetarian gravy.

Yield = 45 oz  1 serving = 5 oz   Calorie density = 36 calories/oz

Calories per serving: 178   Fat: 4 g (19%)   Protein: 6.6 g   CHO: 30.4 g

All of our recipes are written by weight. If you don't know how to measure food with a kitchen scale, please read these instructions before you start to measure any ingredients!

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