Vegan Meatloaf

Vegan meatloaf has finally arrived! This hearty, flavorful loaf is packed with plant-based goodness, combining the richness of TVP with the savory flavors of smoked paprika and Worcestershire sauce.

With a surprisingly meaty texture, this loaf is sure to satisfy your cravings and become a new family favorite.

Ingredients

• 1 cup rolled oats
• 1/2 cup breadcrumbs
• 1/2 cup textured vegetable protein (TVP)
• 1/2 cup vegetarian ketchup
• 1/4 cup rolled oats
• 1/4 cup nutritional yeast
• 1/4 cup vegan Worcestershire sauce
• 1/4 cup tomato paste
• 2 tablespoons smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper (optional)
• 1/4 cup vegan egg replacement (such as Ener-G Egg Replacer or flax eggs)
• 1/4 cup water
• 1/4 cup olive oil

Instructions

Preheat your oven to 375°F (190°C).

In a large mixing bowl, combine the rolled oats, breadcrumbs, TVP, smoked paprika, oregano, basil, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using).

Mix well until everything is fully incorporated.

In a separate bowl, whisk together the vegetarian ketchup, tomato paste, Worcestershire sauce, nutritional yeast, and egg replacement mixture.

Add the wet ingredients to the dry ingredients and stir until just combined.

Be careful not to overmix.

Transfer the mixture to a loaf pan lined with parchment paper.

In a small bowl, mix the olive oil and 1/4 cup of water.

Pour this mixture over the loaf.

Cover the loaf pan with aluminum foil and bake for 45 minutes.

Remove the foil and continue baking for an additional 15-20 minutes, or until the edges are slightly browned.

Remove the loaf from the oven and let it rest for 10-15 minutes before slicing and serving.

Notes

To ensure the loaf holds together well, don’t overmix the wet and dry ingredients. Use a gentle folding motion to combine them.

If using flax eggs, reduce the baking time by 5-10 minutes as they can make the loaf more dense.

For a glazed top, brush the loaf with ketchup or BBQ sauce during the last 10-15 minutes of baking. To freeze, let the loaf cool completely, then wrap tightly in plastic wrap or aluminum foil and store for up to 2 months.

Thaw overnight in the fridge before reheating in the oven or microwave.

Nutrional Value

• Calories: 320
• Total Fat: 12g
• Saturated Fat: 1.5g
• Cholesterol: 0mg
• Sodium: 450mg
• Total Carbohydrates: 37g
• Dietary Fiber: 5g
• Sugars: 8g
• Protein: 20g