Vegetarian Meatloaf That Tastes Like Meatloaf Recipes

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BEST VEGETARIAN MEATLOAF



Best Vegetarian Meatloaf image

This vegetarian meatloaf is hearty and pleases even the most passionate of meat eaters! It's a family favorite dinner party recipe.

Provided by Sonja Overhiser

Categories     Main Dish

Time 2h

Number Of Ingredients 17

1 1/2 cups cooked brown rice
1 1/2 cups walnuts
1/2 cup cashews
1 yellow onion
3 cloves garlic
3 ounces shiitake mushrooms
3 ounces baby bella mushrooms (aka cremini)
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons olive oil
1 teaspoon dried marjoram
1 teaspoon dried thyme
1 teaspoon dried sage
4 large eggs
1 cup cottage cheese
12 ounces Swiss cheese, grated
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Prepare the brown rice using Stovetop Brown Rice or Instant Pot Brown Rice. (You'll need 1/2 cup dry rice to yield 1 1/2 cups cooked; or you cook 1 cup dry rice and save the leftovers.)
  • Preheat oven to 375°F.
  • Place 1 1/2 cup walnuts and 1/2 cup cashews on a baking sheet and toast for 8-10 minutes, until lightly browned. Allow to cool.
  • Meanwhile, finely chop 1 onion and mince 3 cloves garlic. Clean and finely chop the mushrooms. Finely chop the 2 tablespoons fresh parsley. When the nuts have cooled, finely chop them with a knife or in a food processor.
  • In a large skillet, heat about 2 tablespoons olive oil. Add the onion and garlic and cook until translucent, about 3 minutes. Add the mushrooms, 1 teaspoon marjoram, 1 teaspoon thyme, and 1 teaspoon sage. Cook about 5 minutes, until the mushrooms are golden. Transfer to a large bowl.
  • In a small bowl, lightly beat together 4 eggs.
  • In the large bowl, combine the onion and mushroom mixture with the toasted walnuts and cashews, parsley, 1 1/2 cups cooked rice, 1 cup cottage cheese, 12 ounces Swiss cheese, beaten eggs, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper.
  • Butter a 9-inch loaf pan, line the bottom with parchment paper, and butter it again. Pour the mixture from the bowl into the pan.
  • Bake 1 hour until golden brown. Let cool in pan for 20 minutes, then invert loaf and remove from pan. Slice into pieces and serve warm. Leftovers can be stored for a few day in the refrigerator or a few months in the freezer (cut into pieces). Reheat in a 375F oven.

Nutrition Facts : Calories 471 calories, Sugar 3 g, Sodium 977.9 mg, Fat 28 g, SaturatedFat 8.6 g, TransFat 0 g, Carbohydrate 32.4 g, Fiber 4.6 g, Protein 25.7 g, Cholesterol 101.6 mg

VEGETARIAN MEATLOAF



Vegetarian Meatloaf image

For those vegetarians who miss the taste of meatloaf, here is a tasty vegetarian version that matches the flavor.

Provided by RAINSINGER

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 1h20m

Yield 8

Number Of Ingredients 12

1 (12 ounce) bottle barbeque sauce
1 (12 ounce) package vegetarian burger crumbles
1 green bell pepper, chopped
⅓ cup minced onion
1 clove garlic, minced
½ cup soft bread crumbs
3 tablespoons Parmesan cheese
1 egg, beaten
¼ teaspoon dried thyme
¼ teaspoon dried basil
¼ teaspoon parsley flakes
salt and pepper to taste

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 5x9 inch loaf pan.
  • In a bowl, mix 1/2 the barbeque sauce with the vegetarian burger crumbles, green bell pepper, onion, garlic, bread crumbs, Parmesan cheese, and egg. Season with thyme, basil, parsley, salt, and pepper. Transfer to the loaf pan.
  • Bake 45 minutes in the preheated oven. Pour remaining barbeque sauce over the loaf, and continue baking 15 minutes, or until loaf is set.

Nutrition Facts : Calories 155.2 calories, Carbohydrate 21.3 g, Cholesterol 24.9 mg, Fat 3.3 g, Fiber 2.3 g, Protein 9.6 g, SaturatedFat 0.6 g, Sodium 687.9 mg, Sugar 12.6 g

VEGETARIAN MEATLOAF WITH VEGETABLES



Vegetarian Meatloaf with Vegetables image

This is a meaty alternative to meat loaf, with vegetables on the side.

Provided by RENEE86

Categories     100+ Everyday Cooking Recipes     Vegetarian     Protein     TVP

Time 1h50m

Yield 9

Number Of Ingredients 17

½ (14 ounce) package vegetarian ground beef (e.g., Gimme Lean TM)
1 (12 ounce) package vegetarian burger crumbles
1 onion, chopped
2 eggs, beaten
2 tablespoons vegetarian Worcestershire sauce
1 teaspoon salt
⅓ teaspoon pepper
1 teaspoon ground sage
½ teaspoon garlic powder
2 teaspoons prepared mustard
1 tablespoon vegetable oil
3 ½ slices bread, cubed
⅓ cup milk
1 (8 ounce) can tomato sauce
4 carrots, cut into 1 inch pieces
4 potatoes, cubed
1 cooking spray

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl combine vegetarian ground beef, vegetarian ground beef crumbles, onion, eggs, Worcestershire sauce, salt, pepper, sage, garlic powder, mustard, oil, bread cubes and milk. Transfer to a 9 x 13 inch baking dish and form into a loaf. Pour tomato sauce on top.
  • Place carrots and potatoes around loaf and spray vegetables with cooking spray.
  • Bake 30 to 45 minutes; turn vegetables. Bake another 30 to 45 minutes. Let stand 15 minutes before slicing.

Nutrition Facts : Calories 225 calories, Carbohydrate 30.6 g, Cholesterol 42.1 mg, Fat 4.9 g, Fiber 4.5 g, Protein 15.1 g, SaturatedFat 1 g, Sodium 814.1 mg, Sugar 6.1 g

REALLY GOOD VEGETARIAN MEATLOAF (REALLY!)



Really Good Vegetarian Meatloaf (Really!) image

High in fiber and protein, low in fat, easy and really yummy! I've always thought meatloaf looks and smells so delicious and savory so, as a vegetarian, I decided to make a no-meat version! This is basically our favorite meatloaf recipe but with cooked mashed lentils instead of ground meat. The result is a very tasty dinner!

Provided by SaraFish

Categories     Grains

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 cups water
1 teaspoon salt
1 cup lentils
1 small onion, diced
1 cup quick-cooking oats
3/4 cup monterey jack cheese or 3/4 cup American cheese
1 egg, beaten
4 1/2 ounces spaghetti sauce or 4 1/2 ounces tomato sauce
1 teaspoon garlic powder
1 teaspoon dried basil
1 tablespoon dried parsley
1/2 teaspoon seasoning salt
1/4 teaspoon black pepper

Steps:

  • Add salt to water and boil in a saucepan.
  • Add lentils and simmer covered 25-30 minutes, until lentils are soft and most of water is evaporated.
  • Remove from fire.
  • Drain and partially mash lentils.
  • Scrape into mixing bowl and allow to cool slightly.
  • Stir in onion, oats and cheese until mixed.
  • Add egg, tomato sauce, garlic, basil, parsley, seasoning salt and pepper.
  • Mix well.
  • Spoon into loaf pan that has been generously sprayed with Pam (non-stick cooking spray) or well-greased.
  • Smooth top with back of spoon.
  • Bake at 350 degrees for 30- 45 minutes until top of loaf is dry, firm and golden brown.
  • Cool in pan on rack for about 10 minutes.
  • Run a sharp knife around edges of pan then turn out loaf onto serving platter.

Nutrition Facts : Calories 264, Fat 10.2, SaturatedFat 5.2, Cholesterol 69.1, Sodium 810.4, Carbohydrate 29, Fiber 7, Sugar 3.6, Protein 14.8

VEGETARIAN MEATLOAF THAT TASTES LIKE MEATLOAF!



Vegetarian Meatloaf That Tastes Like Meatloaf! image

My co-worker made one of these, and I was lucky enough to be able to buy it in an auction. YUMMY! The texture was perfect, and there was no grease, unlike in a traditional meatloaf. I highly recommend it. He got the recipe from a BOCA Ground Crumbles package.

Provided by CorriePDX

Categories     Low Cholesterol

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

12 ounces soy crumbles
1/2 cup plain breadcrumbs
1 small onion, finely chopped
1 stalk celery, chopped
1/2 cup egg substitute
1/2 cup barbecue sauce
1/4 cup ketchup

Steps:

  • Heat oven to 350°F
  • If crumbles are frozen, microwave crumbles in medium bowl on high for 1-1/2 minute
  • Add all remaining ingredients except ketchup; mix lightly. Let stand 5 minute.
  • Shape into loaf in 8-inch pie plate; top with ketchup.
  • Bake35 minute or until center is done (160ºF).

Nutrition Facts : Calories 305, Fat 12.4, SaturatedFat 3, Cholesterol 0.3, Sodium 953, Carbohydrate 24.9, Fiber 5.3, Sugar 7.6, Protein 23.8

EASY VEGAN "MEATLOAF"



Easy Vegan

This is a vegan "meatloaf" that tastes like and has the consistency of regular meatloaf. I used my mom's age-old recipe and veganized it. A little of the tomato sauce can be saved to glaze the top or you can use ketchup. I like making meatloaf sandwiches out of this!

Provided by papebj

Categories     Vegan Main Dishes

Time 1h50m

Yield 8

Number Of Ingredients 11

cooking spray
1 (15.5 ounce) can dark red kidney beans, drained
1 (16 ounce) package firm tofu, drained
1 (15 ounce) can tomato sauce
1 cup rolled oats
1 medium green bell pepper, diced
1 tablespoon dry vegan egg replacer
1 teaspoon onion powder
1 teaspoon garlic powder
1 pinch oregano, or to taste
salt to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Spray a baking dish with cooking spray.
  • Combine garbanzo beans and kidney in a food processor; pulse until smooth. Crumble tofu into the food processor; pulse until well combined and mixture resembles ground meat.
  • Transfer mixture to a large bowl. Add tomato sauce, oats, bell pepper, onion, egg replacer, onion powder, garlic powder, oregano, and salt; mix by hand until combined.
  • Form mixture into a loaf shape and place in the prepared baking dish.
  • Bake in the preheated oven until cooked through, about 1 hour 30 minutes.

Nutrition Facts : Calories 189.8 calories, Carbohydrate 23 g, Fat 6 g, Fiber 6.9 g, Protein 14.2 g, SaturatedFat 0.9 g, Sodium 406.2 mg

VEGETARIAN VEGGIE MEATLOAF



Vegetarian Veggie Meatloaf image

Make and share this Vegetarian Veggie Meatloaf recipe from Food.com.

Provided by blucoat

Categories     Savory Pies

Time 1h50m

Yield 9 serving(s)

Number Of Ingredients 17

0.5 (14 ounce) package vegetarian ground beef
1 (12 ounce) package vegetarian veggie crumbles
1 onion, chopped
2 eggs, beaten
2 tablespoons Worcestershire sauce
1 teaspoon salt
1/3 teaspoon pepper
1 teaspoon ground sage
1/2 teaspoon garlic powder
2 teaspoons prepared mustard
1 tablespoon vegetable oil
3 1/2 slices bread, cubed
1/3 cup milk
1 (8 ounce) can tomato sauce
4 carrots, cut into 1 inch pieces
4 potatoes, cubed
cooking spray

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl combine vegetarian ground beef, vegetarian ground beef crumbles, onion, eggs, Worcestershire sauce, salt, pepper, sage, garlic powder, mustard, oil, bread cubes and milk. Transfer to a 9 x 13 inch baking dish and form into a loaf. Pour tomato sauce on top.
  • Place carrots and potatoes around loaf and spray vegetables with cooking spray.
  • Bake 30 to 45 minutes; turn vegetables. Bake another 30 to 45 minutes. Let stand 15 minutes before slicing.

Nutrition Facts : Calories 267.9, Fat 7, SaturatedFat 1.3, Cholesterol 48.3, Sodium 875.3, Carbohydrate 36.5, Fiber 6.4, Sugar 5.4, Protein 15.7

VEGETARIAN MEATLESS MEATLOAF WITH LENTILS



Vegetarian Meatless Meatloaf with Lentils image

I've been trying many vegetarian 'meatloaf' recipes trying to find one we thought was just right. This is a conglomeration of several recipes and my own spin. You can top it with sauce or ketchup before baking, but I don't bother.

Provided by Sue Minckler

Categories     Everyday Cooking     Vegetarian

Time 1h30m

Yield 8

Number Of Ingredients 14

2 cups vegetable broth
1 cup brown lentils, rinsed
1 cup quick-cooking oats
1 cup shredded Cheddar cheese
½ cup panko bread crumbs
2 eggs, beaten
1 small onion, finely chopped
4 tablespoons ketchup
2 garlic cloves, crushed
1 tablespoon dried parsley
1 tablespoon Worcestershire sauce
1 teaspoon dried basil
½ teaspoon red pepper flakes
salt and ground black pepper to taste

Steps:

  • Combine broth and lentils in a saucepan and bring to a boil. Reduce heat and simmer until lentils are soft and broth is absorbed, 20 to 30 minutes. Drain extra broth, if necessary. Mash lentils slightly and transfer to a large mixing bowl.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
  • Add oats, Cheddar cheese, panko, eggs, onion, ketchup, garlic, parsley, Worcestershire sauce, basil, red pepper flakes, salt, and black pepper to the bowl with the lentils and mix well. Transfer mixture to the prepared loaf pan.
  • Bake in the preheated oven until loaf starts to brown, 35 to 45 minutes. Let sit 10 minutes before serving. Loosen sides using a spatula before slicing.

Nutrition Facts : Calories 235.4 calories, Carbohydrate 31.1 g, Cholesterol 55.8 mg, Fat 7.1 g, Fiber 9 g, Protein 13.7 g, SaturatedFat 3.5 g, Sodium 378.3 mg, Sugar 3.8 g

VEGGIE MEATLOAF



Veggie Meatloaf image

The colorful vegetables give this loaf a festive look-and they add so much goodness! Baking it in a casserole gives my meat loaf a unique shape, too, just for something a little different. Our family likes mashed potatoes, soup or salad and biscuits with it.-Audrey Armour, Thamesford, Ontario

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 6-8 servings.

Number Of Ingredients 13

1-1/2 pounds lean ground beef
1 large egg, beaten
1 cup bread crumbs
2 cups shredded carrots
1 medium onion, chopped
1/2 cup chopped celery
1/2 cup chopped green pepper
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper
1/4 teaspoon ground mustard
1/8 teaspoon cayenne pepper

Steps:

  • In a large bowl, combine ground beef, egg and bread crumbs. Add remaining ingredients and mix well. Pat mixture into a 1-1/2-qt. baking dish. Bake at 350° for 1-1/4 hours or until no pink remains. Drain. Unmold loaf to serve.

Nutrition Facts : Calories 202 calories, Fat 8g fat (3g saturated fat), Cholesterol 79mg cholesterol, Sodium 615mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 2g fiber), Protein 19g protein.

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From vegetarianmeatloafrecipe.blogspot.com


VEGETARIAN MEATLOAF - BUILD YOUR BITE
2022-05-25 Step 4: Bake the vegetarian meatloaf at 350 degrees for 40 minutes, until it is browned on the top. In a bowl, mix together the ketchup and brown sugar together to make the meatloaf glaze. Step 5: Once the meatloaf has browned on top, add the ketchup and brown sugar glaze and spread it evenly over the top. Bake the meatloaf an additional 15-20 ...
From buildyourbite.com


VEGAN MEATLOAF (GLUTEN-FREE, NUT-FREE) | NUTRITION REFINED
2021-09-14 Preheat the oven to 375°F/190°C. Transfer the bean loaf mixture into a parchment paper-lined loaf pan and press it into an even layer. Brush the top with a little bit of oil to help the loaf retain moisture. Bake the bean loaf, uncovered, until golden brown on the edges and slightly dry to the touch, 35-45 minutes.
From nutritionrefined.com


VEGETARIAN MEATLOAF THAT TASTES LIKE MEATLOAF! RECIPE ...
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From therecipes.info


SMOKED MEATLOAF WITH BBQ GLAZE - LITTLE SUNNY KITCHEN
2 hours ago Preheat. The smoker should be at 225-250°F (110-120°C) when you’re ready to add the meatloaf. Mix. Add the breadcrumbs, milk, and eggs to a large bowl and let them sit for a few minutes to allow the crumbs to soak up the milk and eggs. Throw in …
From littlesunnykitchen.com


BEST VEGETARIAN MEATLOAF – A COUPLE COOKS - VEGETARIAN MEAT REVIEW
2020-05-28 Mix: Combine the rice, nuts, and mushroom mixture with chopped parsley, cottage cheese, Swiss cheese, beaten eggs, salt, and pepper. Bake: Butter a loaf pan. Line the bottom with parchment paper and butter it again. Pour in the mixture and bake about 1 hour at 375 degrees, or until golden brown. And that’s it!
From veggiemeatreview.com


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Top Asked Questions

How to make vegetarian meatloaf?
For a 100% vegetarian meatloaf, use vegetarian Worcestershire sauce, sub in soy sauce, or leave it out. Preheat the oven to 350°F. Put the carrot, onion, mushrooms, garlic, and parsley in a food processor fitted with a metal blade. Pulse to chop the vegetables into a tiny dice that looks a little like confetti (about 30 pulses).
Can you make meatless meatloaf without a food processor?
Cut into 6 slices and serve. Chef John's Meatless Meatloaf. Chef John You can use brown or white mushrooms. If you don't have a food processor, you can just put the mushroom mixture and lentils on a cutting board and use a knife to cut and combine. You can refrigerate the loaf for 8 hours to overnight before baking.
What can I add to my meatloaf?
Breadcrumbs: These act as a binding agent. You can also use oats. Ketchup: This is usually added on top either before or after baking, but I love to add a little bit right into the meatloaf. It adds flavor and moisture. You can use tomato sauce instead.
Are vegan meatloaf muffins gluten free?
These Vegan Meatloaf Muffins are gluten-free, allergy-free, and a perfect kid-friendly dinner idea! These individual, healthy, meatless lentil loaves are full of plant-based protein and veggies. Made in a muffin tin, they're a freezer-friendly recipe and perfect for meal prepping! This vegan meatloaf is nut and gluten free so everyone can enjoy it!

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