Have I mentioned to you that I’m fan of all things comfort food? That’s right. Just because I’m vegan doesn’t mean I’m free of the need for comfort food. And you shouldn’t be either! That’s why today we’re celebrating the Homemade Vegan Meatloaf. Let the wild rumpus begin!
When I was a kid my mom made a rotation of delicious meals, and meatloaf was a regular feature. Now that I’m vegan we like to indulge in some of the same types of comfort foods, so that means we look for creative ways to veganize those family favorites.
Thus, my mama’s meatloaf is now all healthy and nutritious. I left the delicious in there, just cause I like you so much!
How to Make Vegan Meatloaf
To make vegan meatloaf, combine the following ingredients in a bowl: chopped onions, Gimme Lean sausage, black beans, bread crumbs, ground flaxseed, and spices.
You can stir this with a spatula, but I think it’s helpful to get your hands in there and really get those ingredients combined. Place this in your prepared loaf pan and then bake for an hour.
What I Love About this Homemade Vegan Meatloaf
I think the one thing I like more than comfort food is leftovers. And doesn’t it seem like the two go hand-in-hand? It’s almost like our foremothers realized that if you’re going to make food so tasty, you might as well make enough of it to last through the week as well.
This Homemade Vegan Meatloaf not only makes for the best leftovers, it’s versatile too. Take a couple of thick slabs of this meatloaf between two slices of soft, whole wheat bread, and slathered with some vegan Just Mayo (or non-dairy mayo of your choice) and let me tell ya, you’re living high on the hill.
Now wait a minute. If you’re seriously living high on the hill, you better be in Colorado.
Sorry. Couldn’t help myself with that one.
What I also love about this vegan meatloaf is that it’s loaded with fiber from the black beans, protein from the quinoa, and plenty of flavor from the other savory ingredients, including some fresh Oregano. I just read about the health benefits of Oregano so I couldn’t wait to include it in a recipe. Come to find out, Oregano is packed with antioxidants. Who knew!
You know what would make me happier than Annie at the Warbucks mansion? If you’d make this recipe too and share a photo of it using #namelymarly on Instagram or Twitter. It’d make my tomorrow pretty sunny!
Homemade Vegan Meatloaf
- 1 tablespoon olive oil
- 1 large onion peeled and chopped
- 1 teaspoon fresh thyme leaves or 1 teaspoon dried
- 1 teaspoon fresh oregano leaves or 1 teaspoon dried
- 2 tablespoons vegan Worcestershire sauce
- 1 teaspoon Better than Bouillon Vegan Broth Base
- 1 tablespoon tomato paste
- 1 package Lightlife Gimme Lean Sausage
- 15 oz can black beans drained and rinsed
- 1 cup cooked quinoa or brown rice
- ½ cup shredded carrots
- 2 tablespoons blackberry jam/jelly optional
- ½ cup bread crumbs
- 2 tablespoons ground flax seeds
- 2 tablespoons corn starch
- ½ cup ketchup
- ½ cup agave honey, or maple syrup
- 1 generous teaspoon ground nutmeg
- Heat your oven to 350Spray a large loaf pan with vegetable spray.
- Pour the olive oil in a skillet over medium heat. Add the chopped onions, thyme and oregano and cook until onions are tender.
- Remove from heat and add the Worcestershire, Bouillon Base, and tomato paste. Set aside.
- In a bowl combine the Gimme Lean Sausage, drained black beans, cooked quinoa, shredded carrots, blackberry jam, bread crumbs, ground flax seeds, and corn starch. Use a spatula to break up the vegan sausage and press into the beans to break them up as well. You may need to use your hands to work the ingredients together. You want everything well combined. After the onion mixture is sufficiently cooled, add this as well and stir to combine.
- Press the Vegan Meatloaf mixture into your prepared pan. Place in the oven and bake for about 40-45 minutes until the edges separate from the pan and it looks crispy on the edges. It should be slightly firm in the middle as well.
- In the meantime prepare the topping by combining the ketchup, agave, and nutmeg in a bowl. Stir to combine. Note: You can also add a teaspoon or two of smoke sauce or BBQ sauce to this mixture as well.
- Remove the pan from the oven and invert the loaf pan onto a baking sheet to remove the meatloaf. Turn your oven up to 400Use a spatula to spread the ketchup topping across the top of the meatloaf, allowing it to spill over the sides. Place the meatloaf back in the oven and bake for about 10 minutes.
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
If you like vegetarian meatloaf recipes, here are some other great ones to try:
- Mini Vegetarian Meatloaves by Oh My Veggies. Gotta try!
- Vegan Meatloaf Cupcakes by Fork and Beans. Yay squared!
- Mom’s Ultimate Vegetarian Meatloaf by Ambitious Kitchen. Ambitious indeed!
- Or you might be interested in a delicious Veggie Sweet Potato Burger by yours truly!
Whatever loaf your loving, enjoy!