Vegan Beyond Meat Meatloaf
User Reviews
5
-
Prep Time
25 mins
-
Cook Time
1 hr 15 mins
-
Total Time
1 hr 40 mins
-
Servings
6 servings
-
Calories
318 kcal
-
Course
Main Course
-
Cuisine
American
Vegan Beyond Meat Meatloaf
Description
The recipe begins with preparing a shiitake stuffing sautéed with onion, garlic, herbs, and coated in breadcrumbs moistened with vegetable broth and enriched with lemon juice. Simultaneously, the loaf mixture is formed by pulsing oats, mixing in cooked lentils with excess water removed, and incorporating paprika, sage, rosemary, olive oil, tamari, and Beyond Beef to create a firm but tender base for the meatloaf.
Layering the loaf consists of spooning the lentil and Beyond Beef mixture into a parchment-lined loaf pan, followed by spreading the mushroom stuffing as a flavorful core inside the loaf. After shaping the loaf, a glaze made from tamari, maple syrup, balsamic vinegar, and ketchup is brushed over the top before baking at 375°F. The outcome is a vegan loaf with a well-developed savory mushroom center and a rich, smoky-sweet exterior.
This meatloaf stores refrigerated for up to four days and reheats well when steamed or microwaved in slices. While freezing leftovers has not been tested, the ingredients are freezer-friendly. The layering technique with mushroom stuffing adds moisture and a depth of flavor that distinguishes this vegan loaf from simpler patties.
Ingredients
For the shiitake stuffing:
- 1 tablespoon olive oil
- ½ large onion diced
- 8 ounces shiitake mushrooms stems removed, sliced
- ½ teaspoon salt sea salt
- black pepper
- 4 cloves garlic minced
- 1 ½ tablespoons thyme chopped fresh
- ⅓ cup panko or breadcrumbs of choice, regular or gluten-free
- ¼ cup vegetable broth
- 1 tablespoon lemon juice
For the lentil meat mixture:
- ½ cup rolled oats GF certified if needed
- 1 ¾ cups black lentil cooked, excess water removed by lightly squeezing in towel
- 1 ½ teaspoons paprika
- 1 ½ teaspoons rubbed sage
- 1 ½ teaspoons rosemary chopped, fresh
- 1 tablespoon olive oil
- 2 tablespoons tamari or soy sauce if not gluten-free
- 1 pound Beyond Beef Or Impossible's vegan beef, Beyond Meat's brand, 1 package
For the glaze:
- 1 teaspoon tamari or soy sauce if not gluten-free
- 1 tablespoon maple syrup
- 1 tablespoon balsamic vinegar
- 2 teaspoons ketchup
Instructions
Prepare the stuffing:
- Preheat a large saute pan over medium heat. Add the oil and onion, and cook until translucent, about 5 minutes. Add sliced shiitakes, and cook until soft, about 7 minutes more.
- Add salt, pepper, garlic, and thyme and cook for about 2 minutes, stirring often. Add the breadcrumbs and toss to coat. Stir occasionally, and cook until the breadcrumbs are slightly toasted. Add the broth and stir to combine.
- Remove from heat, drizzle in the lemon juice, and stir again. Set aside.
Make the loaf mixture:
- Preheat oven to 375 degrees F, and line a standard 9x5-inch loaf pan with parchment. Trim the parchment so that it overhangs the long sides of the pan but not the ends. This allows you to easily lift the finished loaf from the pan, but prevents bunched up paper in the corners from affecting the shape of the loaf.
- Pulse oats in a food processor 4 to 5 times to break them up slightly. Make sure excess water has been removed from lentils, and add 1 cup lentils to the food processor. Pulse to combine.
- Add paprika, sage, rosemary, olive oil, and tamari to food processor, and pulse several more times. Pinch off large chunks of Beyond Beef, and drop into the food processor. Pulse 5 or 6 times to incorporate.
- Transfer lentil-meat mixture to a large bowl, and add remaining ¾ cup lentils. Use a sturdy spoon or spatula to incorporate the lentils and make sure the Beyond Beef is fully blended.
- Scoop half of the meat mixture into prepared pan. Use your hands or the back of a spatula to firmly press the mixture down and smooth the surface. Use a spoon to dig a long, oval boat down the center (see photos in post for reference). You can also use your hands to widen and shape the trough, pressing the meat mixture firmly against the sides and bottom of the pan.
- Fill the trough with shiitake stuffing, packing it down as you go. Once the stuffing is level with the meat mixture, continue to mound it on top, but within the trough's vertical boundaries. Dollop the rest of the meat mixture around the pan, and carefully press it down so that the stuffing is now completely encased. Smooth the top.
- Bake uncovered loaf for 30 minutes. Meanwhile, stir together ingredients for the glaze.
- Remove loaf from oven, and baste the top with the glaze. Return to oven, and bake for an additional 25 to 30 minutes or until hot in the center. Allow loaf to cool in the pan for 5 to 10 minutes, then use the parchment paper to lift onto a cutting board.
Notes
- Consult FAQs for substitution suggestions and troubleshooting common questions.
- Store leftover slices refrigerated up to 4 days; reheat by steaming gently or microwaving.
- Though not tested, ingredients suggest leftovers freeze well; share any freezing and reheating experiences.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 318 kcal
% Daily Value*
| Calories | 318kcal | 16% |
| Carbohydrates | 34g | 11% |
| Protein | 20g | 40% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 0mg | 0% |
| Sodium | 788mg | 33% |
| Fiber | 7g | 28% |
| Sugar | 4g | 8% |
| Vitamin A | 313IU | 6% |
| Vitamin C | 4mg | 4% |
| Calcium | 29mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
