Vegetarian Meatloaf with Vegetables

For a healthy and vegetarian version (easy to convert to a vegan recipe) of meatloaf, try this delicious recipe. It doesn’t take too long to prepare, although the cooking time is considerable.

This recipe makes a wonderful centerpiece for Thanksgiving or other holidays, or a formal dinner of friends and family. It’s substantial enough to be served alone, or pair with a soup or salad or even a pasta dish for a hearty meal. This recipe makes a beautiful and impressive presentation. Even your meat-eating friends will be shocked!

Ingredients for Meatloaf

1 package (12 ounces) crumbles (such as Morningstar Farms Grillers Recipe Crumbles or Boca’s version)
1/2 package (about 6-10 ounces) tube style vegetarian ground beef (such as Light Life Gimme Lean)
1 large onion, chopped
1 egg (or egg substitute such as Orgran No Egg), beaten
1 tablespoon crushed flax seed
1/4 cup carrot, shredded
1/2 cup green lentils (cooked and pureed)
1 tablespoon vegan Worcestershire sauce
1 large garlic clove, minced (or about 1/2 teaspoon garlic powder)
1 teaspoon mustard
2 slices bread, torn into small pieces
1/2 cup almond or soymilk
1 teaspoon fresh sage, chopped finely (or about a teaspoon ground sage)
1/2 teaspoon pepper
1 teaspoon sea salt
1 teaspoon olive oil
1 can tomato sauce (ketchup can be substituted if desired)

Veggies to Serve

olive oil
1 large yellow squash (or green), sliced
1 large (or several baby) carrots, cut into bite size pieces
2 medium or large red potatoes, cubed
about 2 cups broccoli florets

Directions

(Prepare lentils by cooking in just enough water to cover for about 45 minutes, covered on medium-low heat. Puree in a blender or food processor.)

Preheat oven to 375 degrees Fahrenheit. Coat a rectangular baking dish (can be a baking sheet or casserole dish) with the olive oil. I find a casserole dish works better so nothing falls over the edge.

Mix all ingredients except tomato sauce and olive oil in a large bowl until well combined. Be sure everything is evenly incorporated. Roll into a big ball or oblong shape and transfer to baking dish. Shape into an oval (or a rectangle or whatever shape you want). Coat with enough tomato sauce (or ketchup, if preferred) to cover the top of the loaf.

Spread all the veggies around the meatloaf and drizzle with olive oil. Bake about 40 minutes. Flip vegetables and return to oven for another 45 minutes. Let stand at least 10 minutes before slicing and serving.

Additional Notes

This recipe can be tweaked to fit your own personal tastes. Fresh herbs are much better, in my opinion. Bell peppers can be added to the meatloaf if desired. Use any favorite veggies to cook around the loaf, such as eggplant, onions, cauliflower, green beans, and any other favorites. For more flavorful veggies, drizzle with melted Earth Balance or vegan butter rather than the olive oil. You can also add fresh herbs such as cilantro and rosemary to the veggies for more appeal.

Be sure to completely top the loaf with something when baking, whether it’s ketchup, tomato sauce, barbecue sauce, or gravy. If you don’t, the loaf may turn out too dry or burn.

Great as a dinner, try coupling with a salad or as a filling for sandwiches.