Not Yo Mama’s Meatloaf

If there was one recipe I was going to cook for myself and eat every week, it would be this meatless loaf. You can add everything but the kitchen sink and it will always turn out delicious.The trick is to use a ratio of 3 cups dry ingredients(grains),3 cups chopped veggies and 2 1/2 cups wet ingredients (seasoned tofu or bean puree). Top it with a universally appealing condiment like BBQ sauce and even folks that say they don’t like meatloaf will being asking for second helpings.

My secret ingredients for the vegan meatloaf is Linwoods ground flaxseeds,almonds, Brazil nuts, walnuts + co-Q10. The nuts and seeds bump up the protein and fiber in the loaf, in addition to giving it a great texture and taste. I’ve been sprinkling this stuff on everything from yogurt to salads and even adding it to dips to incorporate more omega-3’s into my diet. The Linwoods mix of nuts and seeds is gluten-free and lends a savory flavor profile to any dish. If you’re allergic to nuts, try substituting a combination of ground seeds like pumpkin,chia and flax.

Not Yo Mama’s Meatloaf- Vegan

by Veggietorials

Prep Time: 30 min.

Cook Time: 1 hour

Keywords: bake entree dairy free vegan vegetarian tofu American

 

Ingredients (10-12 servings)

  • 1/2 cup oats (uncooked)
  • 1/2 cup Linwood’s ground flax,almonds,Brazil nuts and walnuts
  • 1 cup cooked quinoa
  • 1 cup cooked brown rice
  • 1 block silken tofu OR 2 cups pureed beans
  • 3/4 cup BBQ sauce
  • 1/4 cup spicy tomato juice
  • 2 tablespoons soy sauce
  • 1 tablespoon stone ground mustard
  • 1 tablespoon porcini mushroom powder
  • 2 tablespoons Summit seasoning (from Savory Spice Shop or use your favorite spice blend)
  • 1 carrot,diced
  • 2 ribs celery,diced
  • 1 large onion,diced
  • 3 cloves garlic,minced
  • 1/4 cup sundried tomatoes (packed in olive oil)
  • salt & pepper, to taste
  • 2T olive oil
  • 8×8 pan, greased OR use 9×13 pan to double the recipe

Instructions

Preheat oven to 375 degrees. Saute all the veggies on med high heat just until they start to soften, about 3-5 minutes. Add spices to the pan and mix for one minute. Remove from heat, set aside. Combine tofu, 1/2 cup BBQ sauce, mustard, soy sauce, and spicy tomato juice in a food processor or blender. Blend until smooth. In a large bowl, combine oats, quinoa, brown rice and ground nuts. Add sautéed vegetables and seasoned tofu mixture. Mix until everything is well incorporated. Spread evenly into a greased pan and top with remaining BBQ sauce if desired. Bake for one hour. Let the meatless loaf rest for 15 minutes before cutting and serving.

Serve with Cauliflower Mash and garden salad.

Store leftovers in a covered, airtight container for up to 2 days.

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Disclaimer:This post was not sponsored but I did receive a free sample of Linwoods for review consideration. This post does contain Amazon affiliate links.

© 2012 – 2014, Veggietorials. All rights reserved.Use of any content or image requires a link back to the original post

Comments:

  1. Laurice says:

    This was a very fun recipe that everyone in my family loved!! It was fun to make and so delicious. I added some sunflower seeds and pumpkin seeds b/c I’m used to having those in my meatloaf (pre-vegan days). Sooo good!! Will be keeping this recipe in my notebook forever. You’ve inspired me to make healthier, heartier meals. Will be tuning in on your other recipes!

    • That’s awesome Laurice! I’m going to try a version of the loaf using sauteed mushrooms, herbs and Parmela cheese as a topping for an alternative to the bbq sauce. I’m thinking it will be yummers…

  2. Best vegan meatloaf I’ve ever made before. Followed recipe exactly except didn’t have the mushroom powder or tomato juice but it still came out amazing!!! Texture is moist and the flavor is great. Definitely going to be in my recipe box. 🙂

    • Aloha Jen! Thanks so much for letting me know how it turned out, super bonus that you liked it 🙂 The recipe is very flexible. As long as the ratio of wet to dry ingredients is the same, you can substitute your favorite veggies and spices.

  3. I’m jonesin’ for some meatloaf so badly — just placed my order with my co-op for the Linwood’s, so I hope I can hold out until next weekend! (Or that the other promising recipe I found turns out well!) Strangely enough, it’s not the giant juicy steaks or steamy crab legs I miss — it’s just the humble meatloaf. I’ve definitely done the guilty, sad, walk of shame from the deli department of my Harris Teeter to the self-checkout line with pre-packed (real!)meatloaf and potatoes several times since trying to convert. It’s my weakness, and I’m working on it! /sigh

    • I hear ya sistah!My cravings are always about the comfort foods from my past life and meatloaf pretty much tops the list. Soooo, are ya gonna tell me where I can peruse this other recipe for the coveted loaf?

      • Chanelle G says:

        Trans-planted.com has a recipe for a lentil-walnut loaf. It intrigued me because it’s super-easy and doesn’t use TVP or packaged crumbles.

        And I’m absolutely devastated that my pkg of Linwood’s didn’t make my order :'( Might have to grab some Brazil nuts and walnuts and wing it.

  4. Hi! I just found this recipe and I am going to try it. I just wanted to know if it matters what kind of oats I use. I have instant oats at home. Thanks! And which beans would you recommend for this recipe?

    • Aloha Jolyn,thanks for stopping by. I use some organic oats I buy in the bulk bin at my natural foods market but any type that you have on hand will work. Lentils or cannelini beans work great in this recipe, save a little of the cooking liquid so you can blend them nice and smooth. Black beans or garbanzos will give you a denser loaf, so it depends on what your personal preference is. Let me know how it turns out for you!

  5. Well I made it and it turned out pretty good. I think I added too much bbq sauce but all in all, I’m impressed with myself. I actually cooked a vegan meatloaf…. thanks to you. lol

  6. Btw, I posted some pics of it on my instagram @ http://www.instagram.com/thejolynproject I am not trying to spam your page but thought you would be interested to see it. Alright this is the last reply to this. lol

  7. I can’t find Linwoods ground flaxseeds anywhere… Seems almost like an exotic ingredient. Is it only available online?

    • Aloha Jim, You don’t have to use the Linwood’s if it’s not readily available near you. I do a lot of online shopping since Hawaii is always last to get any “new products”. You can substitute your own blend of ground flax,walnuts and brazil nuts. If using raw walnuts, I would toast them to bring out more flavor. Hope that helps!

    • Chanelle G says:

      I pulsed a few raw almonds, walnuts, and Brazil nuts in my processer (probably 1/3 – 1/2 C of nuts) and mixed it with 1/3C ground flaxseeds. Worked perfectly well in the recipe! I’ve been keeping the rest in my freezer and sprinkling it on all my breakfasts this week 🙂

  8. If you use the Linwood’s do you still use the bean or tofu? Keith W.

  9. Christen M. says:

    Mahalo! I’m dying to try this recipe out, but having trouble locating a few ingredients for this (Linwood’s, porcini mushroom powder, Summit seasoning). Is Porcini mushroom powder just dried porcini mushrooms ground up? Or is this a particular seasoning? And though I live in Portland, the land of healthy eaters, I can’t for the life of me find Linwood’s mix or Summit seasoning. Is there a place to get them online or any substitutes I could use?

    Thanks!

    -Christen M.

    • Aloha Christen!The porcini mushroom powder and Summit seasoning are from Savory Spice Shop in Bend,OR.You can substitute any type of mushroom,you just want to add that layer of umami ( savory) flavor. The Summit blend has things like paprika,thyme,rosemary so you can toss in about a tsp. or so of each of those herbs with a little seasoned salt.The Linwoods cam be purchased here or grind up your own blend of walnuts and flax.I really enjoy the texture that the Linwoods gave the loaf.

      Let me know if that works out for you.

      • Christen M. says:

        Excellent, thanks! And what about the spicy tomato juice? Is that something like a bloody mary mix or something else?

        • Yes,you can use Bloody Mary mix.If you’re trying to keep it vegan, check the ingredients because fi they use traditional worcestershire in the mix, it has anchovies in it.

  10. Christen M. says:

    Oh and what is spicy tomato juice?

  11. I am really anxious to try your meat loaf recipe! I really appreciate your suggestions for nut and soy substitutes, because my son is allergic to both. As a vegetarian momma, it sure makes it hard to find a good meat substitute! I’m new to your blog and really excited to look around more. Thanks again!

  12. thank you for this recipe! i’m not vegan but I’m cutting down on meat — and guess what, I LOVE meatloaf!

    I have a lot of questions, though — sorry!

    Can I freeze and keep some portions when I’m creating a big batch? If so, how long would it last? Also, do you think “steaming” the meatloaf wrapped in an aluminum foil will work? I usually steam my meatloaf recipes as I don’t have an oven and I prefer lots of moisture.

    • Aloha! You can definitely freeze this and it should keep for about 3 months. I’ve never tried steaming my meatloaf but am curious about the technique! This recipe already produces a very moist texture, so my only concern is that steaming may make it a little too mushy. Please keep me posted and let me know how it turns out.

  13. Christen M. says:

    I’ve made this recipe 3 times, and my omnivore husband (who incidentally didn’t grow up with meatloaf) LOVES it. I’ve found though that it works best if you use a bigger dish to bake it in.

  14. This is my 3rd recipe I’ve made of yours and each one has been a big hit.

    This was great!……The texture and taste was the closest to ground beef that I have ever had since going vegan (I made it with tofu). I know some vegans don’t like foods that taste similar to meat but I became vegan because of the animal cruelty and not because I didn’t like the taste so this was perfect for me. I left out the celery and carrot and I also, left out the porcini mushroom powder because I didn’t have it. I used 2 cups of rice instead of the quinoa (too lazy to make both). I know someone mentioned that they left out 1/4 cup spicy tomato juice because they didn’t have it. I wouldn’t do that because I would think it would make the meatloaf dry. I didn’t have spicy tomato juice either so I just added tomato sauce with a few dashes of hot sauce and black pepper. I took someones suggestion to cook it for 50 minutes instead of 1 hour.

    As for it making 10 to 12 servings I wish it did because I would have loved to have had more leftovers to freeze…I would say it makes 6 servings.

    • Aloha Laura, Mahalo for your recipe notes and I’m so glad this was a hit! Like you, I still crave foods from my omnivore days. I feel like we’re so lucky to be veg now when there are so many food options!

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