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Vegetarian Meatloaf
Vegetarian Meatloaf
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Prep Time:
20 minutes
Cook Time:
75 minutes
Total Time:
95 minutes
Indulge in a savory, plant-based twist on classic meatloaf with our juicy and flavorful vegetarian recipe using plant-based crumbles.
Ingredients:
  • For the meatloaf:
  • 1 large carrot, cut into 5 pieces
  • 1 large yellow onion, peeled and quartered
  • 1/2 pound white button or cremini mushrooms
  • 3 large cloves garlic, peeled
  • 1 packed cup fresh parsley, roughly chopped
  • 1 tablespoon extra-virgin olive oil
  • 1 1/2 teaspoons dried thyme
  • 1 1/2 teaspoons kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 pounds Beyond Meat or Impossible Foods ground beef
  • 1 1/3 cups panko breadcrumbs
  • 3 tablespoons tomato paste
  • For the glaze:
  • 1/4 cup ketchup
  • 1 teaspoon Worcestershire sauce
Instructions:
  • Preheat the oven to 350°F for a perfectly baked dish.
  • Dice the carrot, onion, mushrooms, garlic, and parsley in a food processor with a metal blade until they resemble confetti, pulsing about 30 times. Scrape down the sides as needed.
  • Sauté the vegetables: In a large skillet over medium-high heat, heat olive oil. Add chopped vegetables, thyme, 1 teaspoon salt, and pepper. Cook while stirring occasionally until vegetables release their juices and cook off, about 8 minutes. The mixture should be slightly moist but not wet, and the skillet should be dry.
  • Combine the cooked vegetables with vegetarian meat, 1/2 teaspoon salt, panko breadcrumbs, tomato paste, and egg in a large bowl. Mix everything together with your hands until evenly combined. Let the mixture cool slightly.
  • Transfer the meatloaf mixture to a 1-pound loaf pan, gently press to fill the pan, and bake until firm to the touch, around 50 minutes.
  • Enhance the flavor and complete cooking: Combine ketchup and Worcestershire sauce in a small bowl. Spread the glaze evenly on top of the meatloaf with the back of a spoon. Bake for an additional 15 minutes to finish cooking the meatloaf and caramelize the glaze. Allow it to rest for 15 minutes before slicing directly from the pan for a slightly crumbly texture. Enjoy and please rate the recipe below!

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