adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

"Better Than Beef" Meatless Meatloaf
"Better Than Beef" Meatless Meatloaf
0 Likes
Prep Time:
35 minutes
Cook Time:
95 minutes
Total Time:
145 minutes
Chef John's savory "meatloaf" features caramelized onions for a meaty flavor and texture. Moist, tender, and flavorful with just the right amount of binding.
Ingredients:
  • 4 tablespoons olive oil
  • 2 pounds brown mushrooms, sliced
  • 2 teaspoons kosher salt, divided
  • 0.5 cup diced yellow onion
  • 0.25 cup diced celery
  • 2 tablespoons tomato paste
  • 2 teaspoons beef base (such as Better than Bouillon®)
  • 1 cup cooked black lentils
  • 2 large eggs, beaten
  • 2 tablespoons soy sauce
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon onion powder
  • 1 teaspoon freshly ground black pepper
  • 0.25 teaspoon dried oregano
  • 0.25 teaspoon dried thyme
  • 1 pinch cayenne pepper, or to taste
  • 2 tablespoons ketchup
  • 0.5 cup fine dry bread crumbs
  • 0.667 cup rolled oats
  • 1 cup grated Parmigiano-Reggiano cheese
  • 2 teaspoons olive oil
  • 2 tablespoons Dijon mustard
Instructions:
  • Preheat the oven to 375 degrees F (190 degrees C) and generously grease a loaf pan.
  • In a large skillet, sizzle the mushrooms with 1 teaspoon of kosher salt in hot olive oil until beautifully browned and all juices have cooked off, approximately 10 minutes. Next, mix in the onion and cook until tender, around 5 to 7 minutes.
  • Incorporate celery, tomato paste, and beef base, cooking and stirring until the tomato paste caramelizes slightly on the bottom of the pan, approximately 3 minutes. Mix in water, then remove from heat and allow to rest for about 3 minutes.
  • Place the mushroom mixture in a food processor, then add the cooked lentils and pulse until finely chopped without turning it into a puree.
  • Combine all ingredients in a mixing bowl and mix until well blended.
  • Pour the mixture into the loaf pan, cover with foil, and place on a sheet pan.
  • Bake in the center of the preheated oven for about 1 hour until firm to the touch.
  • Take the loaf out of the oven and place it on a wire rack. Remove the foil and transfer the loaf back to the baking sheet. Drizzle 2 teaspoons of olive oil over the loaf. Allow the loaf to rest for 10 to 15 minutes while you preheat the oven to 450 degrees F (230 degrees C).
  • As the loaf rests, prepare the glaze by whisking together ketchup, Dijon mustard, and brown sugar in a small bowl.
  • Turn the loaf over onto the foil and generously coat the glaze all over, focusing on the top while also covering the sides.
  • Continue baking in the oven until the glaze is fully cooked, for 15 to 20 minutes.
  • Gently move the loaf onto a cutting board, then slice into 6 pieces before serving.

Similar Recipes