Vegan Meatloaf

main -

Vegan Meatloaf

Nothing says comfort food like meatloaf! I've managed to convert everyone in my family to this plant-based version of a traditional meatloaf. It's loaded with veggies and rich flavours that just scream fall.

It's the perfect showstopper meal for a weekend, with roasted potatoes and vegetables. Or, enjoy it as a quick weeknight meal by preparing it in advance.

This freezer-friendly recipe is also perfect slices and frozen for later use in meatloaf sandwiches (almost better than eating it freshly made!)

It's the easiest thing to make and it's SO delicious. I promise you won't be disappointed. 

Here's the recipe:

 

Vegan Meatloaf

This vegan meatloaf is also especially easy to make! So, if you’re feeling overwhelmed with holiday cooking but still want a special main, this is your recipe. Seriously. Everything into the food processor, then into the oven. Done!

Servings: 6

Keywords: Vegan, Loaf, Thanksgiving

  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Total Time: 1 hours 5 mins

Ingredients

Loaf

  • 2 Cps Carrot (sliced)
  • ⅔ Cp Whole raw almonds
  • ½ cp Sliced green onion
  • 2 Tbsp Nutritional yeast
  • 1 ½ Tsp Dijon mustard
  • 1 ¼ Tsp Sea salt
  • 1 Tsp Ground dried sage
  • 1 medium-large Clove garlic
  • 2 Tbsp Lemon Juice
  • 2 Cps Cooked brown rice
  • 1 ⅛ Cp rolled oats

BBQ Topping

  • 2 ½ Tbsp Barbecue Sauce
  • 1 Tbsp Rolled Oats

Tools

Instructions

  1. Preheat oven to 375°F. Lightly wipe our loaf pan with a smidgen of oil. Line the bottom of the pan with a strip of parchment paper (place it in so it hangs over the short ends of the pan; this helps for easier removal of the veggie loaf from the pan).
  2. In a food processor, add the carrots, almonds, green onions, nutritional yeast, Dijon mustard, sea salt, rosemary, sage, garlic, and lemon juice. Process until the mixture smooths out and starts to become sticky, scraping down the bowl as needed. Add the rice and puree. At this point the mixture should be sticky enough to hold slightly when pressed. Add the oats and process through. 
  3. Transfer the mixture to the prepared pan and evenly distribute. If using the BBQ topping, spread the sauce over the top of the loaf, and then sprinkle on the oats. If using the dry topping, combine the almond meal, oats, and salt in a small bowl, and then sprinkle over the loaf. Cover the dish with foil and bake for 33–35 minutes. Remove foil and bake for another 5–7 minutes. Remove from the oven and let stand for about 5 minutes, then slice and serve.
You can mox this meatloaf in advance and have it ready to throw in the oven, though I wouldn't make it any earlier than the day before if you're doing this as it will start to fall apart in the fridge if made too early.