Vegan Meatloaf (Gary)
Vegan Meatloaf (Gary)
Ingredients
For the Meatloaf
- 1 pound plant-based ground meat substitute
- 1 tablespoon vegan Worcestershire sauce
- 2 tablespoons tomato paste
- 1/4 cup nutritional yeast
- 1/4 cup fresh parsley, chopped
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Aromatics
- 1 tablespoon olive oil
- 1/2 white onion, diced
- 1/4 cup vegetable broth
- 2 cloves garlic, minced
For the Binder
- 1/2 cup breadcrumbs
- 1/4 cup unsweetened plant-based milk
For the Glaze
- 1/2 cup ketchup
- 1 tablespoon brown sugar
- 1 teaspoon apple cider vinegar
Instructions
- 1
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375
- 2
In a large bowl, combine the plant-based ground meat substitute, vegan Worcestershire sauce, tomato paste, nutritional yeast, chopped fresh parsley, paprika, garlic powder, salt, and black pepper. Set aside.
⏱️ 5 min
- 3
Heat olive oil in a medium skillet over medium heat. Add the diced white onion and sauté until softened, about 5-7 minutes.
⏱️ 7 min
- 4
Pour the vegetable broth into the skillet with the onions and deglaze, scraping up any browned bits from the bottom of the pan. Add the minced garlic and cook for another minute until fragrant. Remove from heat and add the onion mixture to the large bowl with the plant-based meat.
⏱️ 3 min
- 5
In a separate small bowl, combine the breadcrumbs and unsweetened plant-based milk. Mix well until the milk is fully absorbed and the breadcrumbs are moist. Add this mixture to the large bowl with the other meatloaf ingredients.
⏱️ 2 min
- 6
Using your hands, thoroughly mix all the ingredients in the large bowl until well combined and evenly distributed. Do not overmix.
⏱️ 3 min
- 7
Form the mixture into an oval or loaf shape on the prepared baking sheet.
⏱️ 2 min
- 8
In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar to create the glaze. Generously brush the glaze over the top and sides of the formed loaf.
⏱️ 3 min
- 9
Bake the vegan meatloaf in the preheated oven for 45 minutes, or until cooked through and the glaze is set and slightly caramelized.
⏱️ 45 min•🌡️ 375
- 10
Remove from the oven and let rest for 5-10 minutes before slicing and serving. Enjoy with your favorite sides or use to make sandwiches.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Vegan Meatloaf (Gary)
Ingredients
For the Meatloaf
- 1 pound plant-based ground meat substitute
- 1 tablespoon vegan Worcestershire sauce
- 2 tablespoons tomato paste
- 1/4 cup nutritional yeast
- 1/4 cup fresh parsley, chopped
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Aromatics
- 1 tablespoon olive oil
- 1/2 white onion, diced
- 1/4 cup vegetable broth
- 2 cloves garlic, minced
For the Binder
- 1/2 cup breadcrumbs
- 1/4 cup unsweetened plant-based milk
For the Glaze
- 1/2 cup ketchup
- 1 tablespoon brown sugar
- 1 teaspoon apple cider vinegar
Instructions
- 1
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375 - 2
In a large bowl, combine the plant-based ground meat substitute, vegan Worcestershire sauce, tomato paste, nutritional yeast, chopped fresh parsley, paprika, garlic powder, salt, and black pepper. Set aside.
⏱️ 5 min - 3
Heat olive oil in a medium skillet over medium heat. Add the diced white onion and sauté until softened, about 5-7 minutes.
⏱️ 7 min - 4
Pour the vegetable broth into the skillet with the onions and deglaze, scraping up any browned bits from the bottom of the pan. Add the minced garlic and cook for another minute until fragrant. Remove from heat and add the onion mixture to the large bowl with the plant-based meat.
⏱️ 3 min - 5
In a separate small bowl, combine the breadcrumbs and unsweetened plant-based milk. Mix well until the milk is fully absorbed and the breadcrumbs are moist. Add this mixture to the large bowl with the other meatloaf ingredients.
⏱️ 2 min - 6
Using your hands, thoroughly mix all the ingredients in the large bowl until well combined and evenly distributed. Do not overmix.
⏱️ 3 min - 7
Form the mixture into an oval or loaf shape on the prepared baking sheet.
⏱️ 2 min - 8
In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar to create the glaze. Generously brush the glaze over the top and sides of the formed loaf.
⏱️ 3 min - 9
Bake the vegan meatloaf in the preheated oven for 45 minutes, or until cooked through and the glaze is set and slightly caramelized.
⏱️ 45 min•🌡️ 375 - 10
Remove from the oven and let rest for 5-10 minutes before slicing and serving. Enjoy with your favorite sides or use to make sandwiches.
⏱️ 5 min