Vegan Meatloaf
This Vegan Meatloaf recipe is a hearty and delicious plant-based twist on the classic dish. With a combination of cooked bulgur, whole wheat bread crumbs, rolled oats, and a medley of diced vegetables, this savory and satisfying dish is perfect for those looking for a plant-based alternative to traditional meatloaf.
Prep: 15 mins Cook: 1 hr Total: 1 hr 15 mins Yield: 8 servings
Ingredients
- 2 cups cooked bulgur (see tips for gluten-free options)
- 1-½ cups whole wheat bread crumbs
- 1-½ cups rolled oats
- 1 cup fire roasted tomatoes with juice
- 1 small onion, diced
- 2 celery stalks, diced
- ¾ cup carrots, diced
- ½ green bell pepper, diced
- ¼ cup finely chopped walnuts
- 3 Tbsp low-sodium soy sauce
- 2 tsp Dijon mustard
- ½ tsp dried thyme
- ¼ tsp dried sage
- ¼ tsp ground black pepper
- Salt, to taste
- ½ cup ketchup plus enough to top loaf before baking
Instructions
- 1. Preheat oven to 350 °F. Line a 9 x 13 inch baking dish or deeper loaf pan with parchment paper.
- 2. Combine all ingredients in large bowl. Press into prepared dish. Poke holes over the top with finger, then spread a thin layer of ketchup over the top with spatula.
- 3. Bake for 60 minutes. If desired, broil for 5 minutes at the end to brown the top.
Cooking Tips
- 1. You can use regular tomatoes instead of fire roasted tomatoes.
- 2. To make your own bread crumbs, toast 2 to 3 slices of bread and process them in a food processor until you reach the desired crumb size.
- 3. For a gluten-free version, substitute the bulgur with buckwheat or quinoa.
- 4. If you want, you can substitute low-sugar BBQ sauce for the ketchup.
- 5. Instead of chopping walnuts by hand, you can process them in a food processor.