The BEST Vegan Meatloaf Recipe
Finding vegan meatloaf recipes can be hard, but this is it! I have tried a few and this one just tastes so good and makes the best meatloaf sandwich.
Meat loaf was one of my favorite meals growing up. I loved my mom’s recipe so much that when I got married I had to have it in my binder of favorite recipes.
Creating The Best Vegan Meatloaf Recipes
However, going plant-based threw a monkey wrench in my plan of eating this dish the rest of my life! I had to come up with a vegan recipe that tasted like all the goodness of my mom’s recipe, but stuck to my plan to always be plant-based the rest of my life. I couldn’t find any good vegan recipes and decided to create my own.
Side note: finding a healthy ketchup can be hard, but I always stick with an organic option. I typically purchase ketchup from Trader Joe’s and it only costs $1.99 each. I also purchase all of my grains from Azure Standard. They sell high quality products at amazing prices.
The easy part about this recipe, is it’s pretty much all done for you in the food processor. The veggies just need to be cooked on the stove for a bit before adding to the oats and beans.
The combination may sound interesting or weird, but I promise it works so beautifully!!!
Other Recipes You Might Like:
- Pumpkin Lentil Curry Vegan (Canned Lentils)
- Oatmeal Cake Vegan
- Vegan Cherry Crumble
- Rice and Beans Recipe Collection
Plant-Based Eat Loaf
Eat Loaf Ingredients
- 2 cans cannelloni beans
- 2 cups old fashioned oats
- 1/2 onion, diced
- 1 cup carrots, roughly chopped about 2-3 carrots
- 1/2 cup celery, roughly chopped about 2 stalks celery
- 2 cups mushrooms, sliced
- 1/4 cup ketchup
- 2 Tbsp tamari or soy sauce
- 3 Tbsp dill pickle juice, or 1 tsp dry dill
- 1/2 tsp. liquid smoke
- 1 tsp. garlic powder
- 1-2 tsp. dry herbs: rosemary, thyme, oregano whatever you like!
Eat Loaf Sauce
- 1/2 cup ketchup
- 2 Tbsp pure maple syrup
- 1/4 tsp liquid smoke optional
- Preheat oven to 350 degrees. Take your standard size loaf pan and squirt a few tablespoons of ketchup in the bottom of the pan. Use a pastry brush, or your fingers to smear it all over the sides and bottom of the pan. This is in place of greasing your pan (and it's really good too!)
- First, grind your oats in the food processor to a flour consistency, then place them in a bowl.
- Preheat a large skillet on the stove, then add your diced onions. ALWAYS, preheat your skillet, then when you add the onions, the natural juices release and you don't need to add any oil.
- Add the carrots, celery, and mushrooms to the food processor, and grind into mush. Yep, mush... then you won't taste a particular veggie in the loaf. Then, add the veggies to the onions on the stove and cook for about 10-15 minutes. Stir occasionally. You shouldn't need any oil or water. The natural juices from the mushrooms will release and keep everything from sticking. (Use a few tablespoons of water though, if you need to).
- While that's cooking, drain and rinse the 2 cans of white beans in a colander, then grind into a paste in the food processor. Add the the bowl with the oats.
- Once, the veggies are cooked turn off the stove and add the ketchup, liquid smoke, tamari, pickle juice, garlic powder and herbs. Stir to combine and add the mixture to the beans and oats. Stir to combine all the ingredients. Transfer the mixture to your loaf pan, and bake for 40 minutes.
- While it's in the oven, make your sauce to pour on top by whisking the ingredients together in a small bowl. After 40 minutes, pull the loaf out and add the sauce on top. If you're afraid its going to overflow, use a knife and pull the edges of the loaf inward, so sauce can run down the sides of the loaf. YUM! Put back in the oven for 20 more minutes. Done!
- Let the loaf cool for at least 30 minutes, if you can wait that long! It'll hold together better when you cut it into slices.