ABOUT THE RECIPE:
Serve this Classic Vegan Meat Loaf created by Nava Atlas with your favorite vegetable sides—mashed potatoes and something green—for a traditional plate.
SERVES 8 T O 10
PLANT PROTEIN OPTIONS:
• Plant-based beefy ground (not crumbles)
OR
• 1 (15-ounce) can red beans, drained and rinsed, mixed with ½ cup finely ground walnuts (if using this option, increase bread crumbs by ¼ cup)
INGREDIENTS:
• 1 tablespoon extra-virgin olive oil
• 1 medium onion, very finely chopped
• ½ medium bell pepper, any color, very finely chopped
• 2 to 3 cloves garlic, minced
• 16 ounces plant-based beefy ground (see Plant Protein Options, above)
• 1 cup tomato sauce
• 2 tablespoons maple or agave syrup
• 2 tablespoons soy sauce
• 1 tablespoon barbecue seasoning, such as mesquite or smoky maple
• 2 teaspoons Italian seasoning blend
• 2/3 cup quick-cooking oats
• 1 cup fine bread crumbs
• Freshly ground pepper to taste
For the Glaze (Optional)
• 3/4 cup tomato sauce
• 1 tablespoon soy sauce
• 1 tablespoon maple or agave syrup
• 1 teaspoon barbecue seasoning
INSTRUCTIONS:
Preheat the oven to 350ºF. Oil a 9- by 5-inch loaf pan and cover the bottom with parchment paper if desired.
Heat the oil in a medium-sized skillet. Add the onion and sauté over medium heat until translucent. Add the bell pepper and garlic and continue to sauté until the onion and garlic are golden, about 8 minutes.
In a large mixing bowl, combine the skillet mixture with the remaining ingredients. Work together thoroughly with a large spoon or clean hands. Transfer the mixture to the prepared loaf pan. Using your hands, spread the mixture to all corners of the pan and pat the top smooth. Cover with foil and bake for 1 hour.
To make the optional glaze, combine all ingredients in a small bowl and stir. Spread evenly on top of the partially cooked loaf. Bake for an additional 20 to 30 minutes, uncovered, or until the loaf looks firm and you can see browning around the edges.
Remove from the oven and let the loaf stand for about 15 minutes. Loosen the loaf around the edges with a knife. Invert onto a plate or cutting board, then invert again onto a serving dish. Use a sharp knife to cut into 8 to 10 slices.
Ingredients
Directions
ABOUT THE RECIPE:
Serve this Classic Vegan Meat Loaf created by Nava Atlas with your favorite vegetable sides—mashed potatoes and something green—for a traditional plate.
SERVES 8 T O 10
PLANT PROTEIN OPTIONS:
• Plant-based beefy ground (not crumbles)
OR
• 1 (15-ounce) can red beans, drained and rinsed, mixed with ½ cup finely ground walnuts (if using this option, increase bread crumbs by ¼ cup)
INGREDIENTS:
• 1 tablespoon extra-virgin olive oil
• 1 medium onion, very finely chopped
• ½ medium bell pepper, any color, very finely chopped
• 2 to 3 cloves garlic, minced
• 16 ounces plant-based beefy ground (see Plant Protein Options, above)
• 1 cup tomato sauce
• 2 tablespoons maple or agave syrup
• 2 tablespoons soy sauce
• 1 tablespoon barbecue seasoning, such as mesquite or smoky maple
• 2 teaspoons Italian seasoning blend
• 2/3 cup quick-cooking oats
• 1 cup fine bread crumbs
• Freshly ground pepper to taste
For the Glaze (Optional)
• 3/4 cup tomato sauce
• 1 tablespoon soy sauce
• 1 tablespoon maple or agave syrup
• 1 teaspoon barbecue seasoning
INSTRUCTIONS:
Preheat the oven to 350ºF. Oil a 9- by 5-inch loaf pan and cover the bottom with parchment paper if desired.
Heat the oil in a medium-sized skillet. Add the onion and sauté over medium heat until translucent. Add the bell pepper and garlic and continue to sauté until the onion and garlic are golden, about 8 minutes.
In a large mixing bowl, combine the skillet mixture with the remaining ingredients. Work together thoroughly with a large spoon or clean hands. Transfer the mixture to the prepared loaf pan. Using your hands, spread the mixture to all corners of the pan and pat the top smooth. Cover with foil and bake for 1 hour.
To make the optional glaze, combine all ingredients in a small bowl and stir. Spread evenly on top of the partially cooked loaf. Bake for an additional 20 to 30 minutes, uncovered, or until the loaf looks firm and you can see browning around the edges.
Remove from the oven and let the loaf stand for about 15 minutes. Loosen the loaf around the edges with a knife. Invert onto a plate or cutting board, then invert again onto a serving dish. Use a sharp knife to cut into 8 to 10 slices.