All American Meatless Loaf Recipe {vegan}

Meatless Loaf

All American Meatloaf, minus the meat!

Our latest cookbook creation,  “Virgin Vegan: Everyday Recipes for Satisfying Your Appetite”, will be officially released on March 1st (though you can of course pre-order it now).

This is perfect for experienced vegans, newbie vegans, and people who simply want to increase the amount of plant-based goodness in their nutritional lives.

You will be truly shocked at the flavor and texture of this meatloaf – so true to the 50’s American classic!

 

 

 ALL-AMERICAN MEATLESS LOAF

1 cup dry brown lentils, sorted and rinsed
2 medium carrots, grated
1 cup diced Medjool dates
1 medium onion, diced
1 stalk celery, diced
2 tablespoons unsalted vegan margarine
2 cloves garlic, minced
1 tablespoon cumin
2 tablespoons steak sauce, of choice
2 tablespoons soy sauce or tamari
1/2 cup ground or very finely minced pecans
1 1/2 cups cooked rice
1/2 cup dry bread crumbs
3 tablespoons flaxseed meal, softened in 1/2 cup boiling water

Preheat oven to 350 degrees. Cook lentils in boiling salted water for 20 minutes, or until very soft. Drain well. Place in food processor and pulse until very small bits.

Sauté the carrots, dates, onion, and celery in the butter in a large skillet over medium-high heat for 6–8 minutes, until very soft, stirring frequently to remove moisture. Add in garlic, cumin, steak sauce, and soy sauce and cook another minute. Add this skillet mixture to food processor and pulse until very well blended. Remove from processor and stir in pecans, rice, bread crumbs, and flaxseed.

Place an aluminum foil sling into a loaf pan and prepare with cooking oil spray. Spoon mixture into pan. Bake for 30 minutes at center of oven.

Glaze: While loaf is baking, simmer 1 cup ketchup, 1/4 cup brown sugar, and 1 tablespoon vinegar in a small saucepan for about 2 minutes, until thickened slightly.

Remove loaf from oven and spread glaze on top. Return to oven and bake another 20 minutes. Slice and serve as you would meatloaf.

*****

Photograph by Susan Barnson Hayward from Virgin Vegan Everyday Recipes for Satisfying your Appetite by Donna Kelly and Anne Tegtmeier, reprint permission by Gibbs Smith.

Comments

  1. Elaine says

    Made this two nights ago! Though I had forgotten the recipe called for carrots, and had eaten all of the ones purchased from the last trip to the grocery store already– doh! That was okay, though; I substituted in an extra diced rib of celery, as well as a half of a red bell pepper and a large portobello cap, both diced and thrown in with the sauté.

    My final mixture was substantial enough to actually form a loaf in a glass baking pan, as you would a meaty meatloaf, rather than spooning into a loaf pan. After baking and glazing, to recipe specs, the loaf was legit Martha Stewart gorgeous, all round and fragrant and gem-like. (I took pictures, it was that pretty.) I found that the first night it took some skill to serve perfectly intact slices, haha! But none of us cared– it was moist and /delicious/ even when I mangled the serving. We polished off the leftovers last night. The overnight in the fridge (and probably the second re-heating in the oven) helped solidify it a bit more, and the second night servings were magazine spread perfect– all that to say, my advice is if you’re uptight about how your slices look, monitor your moisture levels or cook a day ahead and reheat before serving.

    Absolutely delicious, though! And equally importantly– emotionally satisfying as a comfort food. ;D Will be making again in the future.

    Thank you!

  2. sharon Engel says

    As a vegan, I need something to go with my baked potato. I’m always looking for the perfect meatloaf recipe. This may be the one!

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