Craving a hearty and flavorful meatloaf without compromising your vegetarian or vegan lifestyle? Look no further! This article presents a diverse collection of mouthwatering meatloaf recipes that cater to both vegetarians and vegans, ensuring that everyone can enjoy this classic comfort food. From the classic lentil-based vegetarian meatloaf to the innovative tofu and tempeh meatloaf, these recipes offer a range of textures and flavors that will satisfy even the most discerning palate. Additionally, there are gluten-free and nut-free options available, ensuring inclusivity for individuals with dietary restrictions. Whether you're a seasoned vegetarian or vegan or simply looking to incorporate more plant-based meals into your diet, these meatloaf recipes are guaranteed to impress.
Let's cook with our recipes!
BEST VEGETARIAN MEATLOAF
This vegetarian meatloaf is hearty and pleases even the most passionate of meat eaters! It's a family favorite dinner party recipe.
Provided by Sonja Overhiser
Categories Main Dish
Time 2h
Number Of Ingredients 17
Steps:
- Prepare the brown rice using Stovetop Brown Rice or Instant Pot Brown Rice. (You'll need 1/2 cup dry rice to yield 1 1/2 cups cooked; or you cook 1 cup dry rice and save the leftovers.)
- Preheat oven to 375°F.
- Place 1 1/2 cup walnuts and 1/2 cup cashews on a baking sheet and toast for 8-10 minutes, until lightly browned. Allow to cool.
- Meanwhile, finely chop 1 onion and mince 3 cloves garlic. Clean and finely chop the mushrooms. Finely chop the 2 tablespoons fresh parsley. When the nuts have cooled, finely chop them with a knife or in a food processor.
- In a large skillet, heat about 2 tablespoons olive oil. Add the onion and garlic and cook until translucent, about 3 minutes. Add the mushrooms, 1 teaspoon marjoram, 1 teaspoon thyme, and 1 teaspoon sage. Cook about 5 minutes, until the mushrooms are golden. Transfer to a large bowl.
- In a small bowl, lightly beat together 4 eggs.
- In the large bowl, combine the onion and mushroom mixture with the toasted walnuts and cashews, parsley, 1 1/2 cups cooked rice, 1 cup cottage cheese, 12 ounces Swiss cheese, beaten eggs, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper.
- Butter a 9-inch loaf pan, line the bottom with parchment paper, and butter it again. Pour the mixture from the bowl into the pan.
- Bake 1 hour until golden brown. Let cool in pan for 20 minutes, then invert loaf and remove from pan. Slice into pieces and serve warm. Leftovers can be stored for a few day in the refrigerator or a few months in the freezer (cut into pieces). Reheat in a 375F oven.
Nutrition Facts : Calories 471 calories, Sugar 3 g, Sodium 977.9 mg, Fat 28 g, SaturatedFat 8.6 g, TransFat 0 g, Carbohydrate 32.4 g, Fiber 4.6 g, Protein 25.7 g, Cholesterol 101.6 mg
VEGAN MEATLOAF
This lentil loaf is the best vegan meatloaf you will ever eat! Make it the day before, enjoy it for dinner, and make cold vegan meatloaf sandwiches for lunch! YUM! And if you love this recipe, stuff a bell pepper, portobello mushrooms, or some pasta shells with this yummy lentil mixture.
Provided by Kathy Carmichael
Categories Entrees
Time 1h
Number Of Ingredients 17
Steps:
- Pre-heat oven to 350
- Chop onion, celery, mushrooms, red pepper, and carrot (diced). I used the small blade on my favorite vegetable chopper.
- In a large skillet, cook onion, garlic, mushrooms, carrots and celery, and salt and pepper until browned. (You may use a little vegetable broth to avoid sticking )
- In a food processor, pulse the prepared lentils, quick oats, flaxseed, bread crumbs, cooked vegetables, tomato paste, bbq sauce, mustard, and parsley in a food processor.
- The finished product should be chunky; do not over Pulse.
- Use a silicone backing or placed parchment paper in the base of a glass loaf pan. If you don't have a loaf pan, you may form the dough into a loaf shape on a cookie sheet.
- Place dough into the loaf pan and gently press the top to form a bread shape on top.
- Cover with aluminum foil.
- Bake for 35 minutes, covered.
- Uncover after 35 minutes, and drizzle additional bbq sauce on top.
- Return to oven for 10 minutes uncovered.
- Remove from oven; recover and let stand for 10 minutes before cutting.
- I find it easier to remove it from the pan before cutting.
Nutrition Facts : Calories 92 kcal, Carbohydrate 17 g, Protein 5 g, Fat 1 g, Sodium 281 mg, Fiber 5 g, Sugar 3 g, SaturatedFat 0.1 g, UnsaturatedFat 1.2 g, ServingSize 1 serving
VEGETARIAN / VEGAN MEATLOAF
This is adapted from Vegetarian Times and is just about the best meatloaf ever - vegan, vegetarian or 'carnivorian' ... it's the 'meatloaf' sandwich recipe - http://www.vegetariantimes.com/recipes/10244 - I've added nutritional yeast to boost the flavor and add B vitamins. My Domestic Accomplice's daughter made this for Christmas ... it was better than the turkey! You may also add mushrooms and/or red or green bell pepper, chopped and sauteed. I also use lemon pepper rather than regular pepper. And if you're on a stricter low-carb diet, you can substitute half of the rolled oats with flax seed meal.
Provided by One Happy Woman
Categories Vegan
Time 1h10m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- Grind walnuts in food processor to a powder and set aside.
- Reconstitute soy granules in hot water or vegetable broth according to package directions.
- Coat medium skillet with cooking spray and place over medium heat.
- Add chopped celery and onion and garlic and saute 4-5 minutes or until tender and remove from heat.
- Mash drained tofu in large bowl.
- Mix in walnuts, vegetables, drained soy granules, oats, soy sauce, nutritional yeast, mustard and poultry seasoning and ketchup - salt and pepper to taste.
- Coat 9x5 inch loaf pan with cooking spray and spoon mixture into pan and press.
- Spread a layer of ketchup or barbecue sauce over this, if you like.
- Bake 55-60 minutes or until inserted knife comes clean.
Nutrition Facts : Calories 173.5, Fat 8.6, SaturatedFat 0.9, Sodium 1241.3, Carbohydrate 17.4, Fiber 5.5, Sugar 2.6, Protein 10.1
Tips:
- Use a variety of vegetables: This will give your meatloaf a more complex flavor and texture. Some good options include mushrooms, carrots, onions, zucchini, and bell peppers.
- Don't overmix the ingredients: Overmixing can make the meatloaf tough. Just mix the ingredients until they are combined.
- Use a loaf pan that is the right size: The meatloaf should fill the pan without being too crowded. A 9x5-inch loaf pan is a good option.
- Bake the meatloaf at a moderate temperature: This will help it cook evenly without drying out. 350 degrees Fahrenheit is a good temperature.
- Let the meatloaf rest before slicing: This will help the juices redistribute and make the meatloaf easier to slice.
Conclusion:
With its hearty texture, savory flavors, and versatile ingredients, this vegetarian and vegan meatloaf is a delicious and satisfying main course that's perfect for any occasion. Whether you're looking for a meatless Monday meal or a hearty and healthy alternative to traditional meatloaf, this recipe is sure to please.
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