Hearty veggie meatloaf is made with meaty portobello mushrooms, walnuts and vegetables.
Meatloaf is the epitome of comfort food, and this is one meatloaf that both vegetarians and meat lovers will fall in love with. It’s made with wholesome ingredients – no fake meat allowed. Even though it doesn’t contain one bit of meat, I had to call it meatloaf because vegetable loaf just didn’t seem appropriate. I mean it looks like meat, doesn’t it?
The best part is about this meatloaf is it’s a good source of protein and it’s lower in calories than traditional meatloaf. It’s perfect for vegetarians, carnivores and everyone else in between. Leftovers taste even better the next day.
- 1 tablespoon olive oil
- 4 portobello mushrooms rough Chopped
- 3 carrots peeled and cut into chunks
- ½ medium onion rough chopped
- 1 small zucchini cleaned and rough chopped
- 1 clove garlic chopped
- 1 cup walnut pieces
- 1½ tablespoons tamari sauce
- 3 tablespoons parmesan cheese or nutritional yeast
- 1 egg beaten
- 2 tablespoons organic ketchup
- 1 teaspoon honey
- ½ teaspoon dry mustard
- Pre-Heat Oven to 350
- Place the mushrooms into the bowl of a food processor and pulse about 4 times until they appear crumbly remove and place in a bowl
- Add the carrots to the food processor and process until chopped fine and place into bowl with mushrooms
- Add the zucchini into the food processor and process until chopped fine and add to bowl with carrots and mushrooms
- Add the garlic and onion to food processor and process until finely and set aside
- Heat oil in a saute pan over medium heat and saute onions and garlic for about 3 minutes
- Add the mushrooms, carrots and zucchini to pan and cook for 5 to 10 minutes until vegetables begin to soften and remove from heat
- Place the mixture into a strainer and drain any excess liquids and return to the bowl
- Process the walnuts in the food processor until they become crumbly and add to the bowl with the vegetables, add the tamari sauce and combine
- Place in the refrigerator and allow to cool for 15 minutes
- Once cool add the beaten egg and parmesan cheese
- Place mixture into a loaf pan that's been coated with oil
- mix together the ketchup, honey and mustard - spread over the meatloaf
- bake for 40 minutes
Make this Vegan. . .
- Replace parmesan cheese nutritional yeast
- Replace egg with a flax egg – 1 tablespoon flax seed meal mixed with 3 tablespoons water
- Replace honey with maple syrup
My recommendations. . .
Below are tools and ingredients that I use to make veggie meat loaf. They are affiliate links which meas that if you buy one of these products after clicking on it, I will receive a small commission at no extra cost to you. Thanks for supporting Simple and Savory!
- Loaf Pan – the texture of the meatloaf mixture will not be as dense as meat version, so a loaf pan is a necessity for successful veggie meatloaf
- Food processor – the ingredients can be chopped very fine with a knife or placed in a blender, but a food processor does the best job
- Parchment paper – is not a necessity, but will make clean up easy
- Eden Organic Tamari Sauce
- Flaxseed meal
- Zoe Organic Olive oil
- Bob’s Red Mill Nutritional Yeast
- Trader Joe’s Organic Ketchup
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