A VEGAN MEATLOAF RECIPE THAT’S A FAVORITE
Have you ever had a Beyond Meat Vegan Meatloaf? Guest Chef Kelly Kerr shares with us her special recipe for this family favorite. It is full of all the flavors and textures you’d expect in a Meatloaf, without all the cruelty. The process is pretty simple, and the outcome is incredible. Let’s take a closer look…
Kelly Kerr is a plant-based home chef known as The VeganAbler; caterer and curator of life hacks for those who want to embrace a more compassionate and environmentally friendly lifestyle. Leaving her corporate career, she followed her passion for future-proofing the world from our kitchens. Coaching the veg-curious in shopping, maintaining a pantry, and adapting recipes, Kelly aims to emphasize hearty comfort food to satisfy a diversity of families and appetites. When she’s not busy filling people’s bellies through her catering services, Kelly dedicates her time to raising awareness around the urgent environmental need for a global shift to a plant-based diet. She is also the owner of Retrophilia, an online thrift store.
BACK TO THE VEGAN MEATLOAF
Kelly used Beyond Meat for her vegan Meatloaf, and it turned out great. Impossible burger is another great option for this recipe. Add all the right ingredients and spices and you are likely to have a nostalgic experience with memories of your younger years gathered around the table for Grandma’s Meatloaf. Only this time it is made without any animal products, therefore no cruelty. But that doesn’t mean it lacks flavor. Oh no. This Meatloaf is full of all the WOW flavors you want, with a bit of a BBQ flair.
- 2 packs of vegan ground round of choice Beyond Beef or Impossible works best, but can also use Yves, Gardein, or TVP - equivalent to approximately 700 grams
- 1 tsp minced garlic
- 1 small onion finely diced
- 3-4 cremini mushrooms finely diced
- 1/2 red pepper finely diced
- 4 Tbsp fresh parsley or dried if you do not have fresh on hand - save 1 Tbsp for garnish
- 1/4 cup nutritional yeast
- 2 flax eggs mix 2 tbsp of ground flax with 5 tbsp of water and let sit until thick & sticky like an egg
- 1/2 cup bread crumbs
- 2-3 Tbsp plant-based milk
- 1 Tbsp olive oil for frying or water fry
- 1/4 cup bbq sauce
- 2 Tbsp ketchup
- 1 tsp salt
- 1/2 tsp pepper
- 1/8 - 1/4 tsp liquid smoke
- 1/4 tsp paprika I use smoked paprika
- 2 tsp dried mustard or dijon mustard
- 1 tsp Braggs liquid aminos or soy sauce/tamari/coconut aminos
- 2 tsp Italian seasoning
- 1 Tbsp Worcestershire sauce
- 1/2 cup tomato paste
- 2-3 Tbsp brown sugar or sweetener of choice
- 2 Tbsp maple syrup or additional sweetener of choice
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp paprika I use smoked paprika
- 1/2 tsp liquid smoke
- Make flax egg:
- Blend 2 Tbsp of ground flax with 5 Tbsp of water. Let sit to thicken.
- Make breadcrumbs:
- Blend 1/2 cup of breadcrumbs with 2-3 Tbsp plant based milk. Let bread crumbs absorb the milk.
- Preheat oven to 350F.
- Cook Vegetables:
- Turn burner to medium heat
- Lightly oil frying pan with 1 Tbsp oil (or vegan cooking spray) - you can also water fry!
- Add the small diced onion
- Fry onions until translucent, 6-7 minutes.
- Add minced garlic and continue to fry another 1-2 minutes.
- Add the diced red peppers.
- Fry until water from veggies start to evaporate & veggies start to look tender.
- Add diced cremini mushrooms.
- Continue frying 3-4 minutes until mushrooms are soft. Remove from burner & set aside.
- Get a medium bowl and add the meat of choice. Add all of your spices.
- Mix until incorporated.
- Add nutritional yeast, liquid aminos, liquid smoke, worcestershire sauce, ketchup, bbq sauce, and chopped parsley.
- Mix until incorporated.
- Add your flax egg & breadcrumbs. Using a spoon or, ideally, your hands, mix everything together until well incorporated.
- Spread mixture into a baking dish (I use a rectangular baking dish). I suggest lining with parchment if you don’t want the vegan meatloaf to stick to the dish. Add glaze to the top, spreading evenly. Sprinkle one Tbsp of parsley on top.
- Place in middle rack of your oven & cook for 30-40 minutes. Turn oven to broil and allow the glaze to brown for approximately 1-2 minutes. Keep an eye on it!
- Remove from oven, let cool, and serve with mashed potatoes & some veggies and salad!
THANKS FOR JOINING US FOR LUNCH
An old-time favorite, Meatloaf. And now you can have it vegan style. I hope you give this recipe a try and let us know how you liked it. If you are looking for additional plant-based recipes to cook up, be sure to stop by the #LunchBreakLIVE page, where we have a ton for you to choose from. Until next time…keep cookin’!