Meatloaf Remixed

With this savory, hearty meal, you’ll feel like you’re getting away with murder—but, of course, this version is utterly non-violent.

Serves 4

What You Need:

  • 1/2 cup tomato paste
  • 3 tablespoons tamari, divided
  • 1 tablespoon dark agave nectar
  • 1/2 teaspoon liquid smoke
  • 1 tablespoon plus 2 teaspoons garlic, minced and divided
  • 1/4 cup vegan margarine, divided
  • 1 cup onion, chopped and divided
  • 1 cup portabello mushrooms, diced into 1/2-inch pieces
  • 1/2 cup celery, diced
  • 1/2 cup carrot, finely diced
  • 3/4 teaspoon salt
  • 3/4 teaspoon black pepper, freshly ground
  • 3/4 cup cooked brown rice
  • 2 cups cooked French lentils
  • 1-1/2 teaspoons vegan Worcestershire sauce
  • 1/4 teaspoon Dijon mustard
  • 2 tablespoons fresh Italian parsley, minced
  • 1 tablespoon arrowroot powder
  • 3/4 cup fresh breadcrumbs

What You Do:

  1. Preheat oven to 350 degrees. Line a small loaf pan with parchment paper and set aside. In a small bowl, combine the tomato paste, 2 tablespoons tamari, agave, liquid smoke, and 1 tablespoon garlic. Set aside.
  2. Heat a large skillet over medium heat, add 2 tablespoons margarine and 1/2 cup onions. Sauté 5 minutes. Add the portabello mushrooms, and sauté for 7 minutes. Transfer to a small bowl. Add remaining 2 tablespoons margarine to the skillet and sauté the celery, carrot, remaining 2 teaspoons garlic, salt, and pepper over low heat. Cover and cook for 10 minutes, stirring occasionally.
  3. In a food processor, pulse the rice and lentils 10 times, then transfer to a large bowl. In the food processor, pulse cooked vegetables, Worcestershire sauce, remaining tablespoon tamari, mustard, parsley, arrowroot, and 1/3 cup of the tomato topping 10 times, then add vegetable mixture to rice and lentils. Fold in reserved sautéed onions and mushrooms, breadcrumbs, and the 1/2 cup chopped onion.
  4. Press half of the mixture into the prepared loaf pan and spread the top with half of the tomato topping. Then, press the rest of the mixture into the pan, and coat with the remaining tomato topping. Cover with foil and bake for 45 minutes. Uncover and bake 15 minutes until top is browned. Remove from oven and cool for 20 minutes before serving.

More Recipes

Mini Blueberry Cheesecakes {Recipe}

Fresh blueberries burst with flavor inside the cashew-based filling of these healthy, wholesome vegan cheesecakes.
Read More »

St. Patrick's Day Green Smoothie

Begin your St. Paddy’s Day festivities with the ultimate grab-n-go breakfast.
Read More »

Vegan Irish Stout Stew

This veganized version of a traditional Irish dish will have everyone saying ‘‘Erin go bragh.’’
Read More »

Maple-Peanut Butter Pancakes {Recipe}

Breakfast in bed has never been sweeter—or fluffier.
Read More »

Peach & Blackberry Parfait

Fresh fruit is paired with raspberry coulis for a sweet, light dessert.
Read More »

This Week on VegNews TV: The secret to these delightful sweet treats is white beans! Aylin Erman shows you how to make these simple blondies.

More Videos »