meatloaf

The word says it all: meatloaf. It’s a giant loaf of meat. Usually made of ground beef, but sometimes using turkey or pork, the meatloaf is a traditional American comfort food. But for those of us cutting back on our meat intake, or perhaps just trying to avoid the next mad cow beef scare, we don’t have to give up this potentially delicious dish.

There are many renditions of meatless meatloaf, and while you could purchase a name brand vegetarian loaf in the freezer aisle, it’s more fun (and certainly more wholesome) to make it yourself at home. Check out these five recipes for meatless meatloaf, including a few vegan recipes, and even one that’s totally raw.

Lentil Meatloaf
Ingredients:
2 cups vegetable broth
1 cup split lentils
1 cup rolled oats
1 cup minced onion
1 cup grated Parmesan cheese
2 eggs, lightly beaten
½ cup marinara sauce or ketchup
2 cloves garlic, minced
¼ cup minced fresh parsley
½ teaspoon sea salt
¼ teaspoon black pepper

1)    Bring broth to a boil in a medium pot; add lentils and simmer until softened, covered, about 30 minutes. Transfer to a large mixing bowl; add remaining ingredients and mash until well mixed.
2)    Transfer mixture to a greased loaf pan. Bake at 350°F until loaf is firm and golden, about 35 to 45 minutes. Cool 10 minutes in pan; transfer to a wire rack and serve.

Mushroom Brown Rice Meatloaf
Ingredients:
1 tablespoon olive oil
1 pound baby bella mushrooms, chopped
½ cup diced red onion
½ cup diced red bell pepper
½ cup diced carrot
2 eggs, lightly beaten
1 cup cooked brown rice
½ cup minced walnuts
1 cup oat bran
1 cup wheat germ
¼ cup finely chopped fresh parsley
¼ cup ketchup

1)    Heat oil in a large skillet over medium. Add mushrooms, onions, bell pepper and carrot; cook until softened, stirring, about 6 minutes. Transfer mixture to a large bowl; add remaining ingredients. Mash until mixture is well mixed.
2)    Transfer mixture to a greased loaf pan. Bake at 350°F until loaf is firm and golden, about 45 to 60 minutes. Cool 10 minutes in pan; transfer to a wire rack and serve.

Tofu Meatloaf
Ingredients:
1 pound firm tofu
1 tablespoon olive oil
1 cup diced onion
½ cup diced carrot
1 cup diced red bell pepper
1 teaspoon dried sage
1 teaspoon dried basil
1 teaspoon onion powder
½ teaspoon sea salt
1 cup breadcrumbs
½ cup minced walnuts
½ cup ketchup or BBQ sauce

1)    Press tofu on a large plate with a heavy weight for 15 minutes. Crumble and place in a large bowl; set aside.
2)    Heat oil in a medium skillet over medium heat; add onion, carrot, bell pepper, sage, basil, onion powder and salt. Cook until softened, stirring, about 5 minutes. Transfer to tofu, along with remaining ingredients. Mix well until well combined.
3)    Transfer mixture to a greased loaf pan. Bake at 350°F until loaf is firm and golden, about 45 to 60 minutes. Cool 10 minutes in pan; transfer to a wire rack and serve.

Tempeh Meatloaf
Ingredients:
1 tablespoon olive oil
1 (8-ounce) package tempeh, crumbled
1 cup minced onion
2 cloves garlic, minced
1 teaspoon dried sage
½ teaspoon sea salt
2 cups rolled oats
1 (15-ounce) can diced tomatoes
½ cup ketchup

1)    Heat oil in a medium skillet over medium. Add tempeh and onion; cook until softened, about 5 minutes, stirring. Add garlic, sage and salt; cook until fragrant, about 2 minutes.
2)    Transfer tempeh mixture to a food processor; add oats and tomatoes. Pulse until well chopped but not smooth, about 5 to 10 pulses. Allow mixture to sit 10 minutes for oats to soften.
3)    Transfer mixture to a greased loaf pan. Pour ketchup over top of loaf. Bake at 350°F until loaf is firm and top is bubbly, about 60 minutes. Cool 10 minutes in pan; transfer to a wire rack and serve.

Raw Nut Loaf with “BBQ Sauce”
Ingredients:
3 cups mixed raw nuts of choice
1 clove garlic
1 cup chopped Portobello mushrooms
1/3 cup chopped fresh parsley
½ cup chopped celery
¼ cup chopped fresh basil
2 tablespoons minced red onion
1 teaspoon sea salt
¼ teaspoon black pepper

Sauce
1 ½ cups sun-dried tomatoes, soaked in 1 cup water, drained
¼ cup chopped onion
4 pitted dates
¼ cup fresh basil
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 teaspoon sea salt
1 teaspoon raw agave or honey
1 teaspoon mustard

1)    Prepare the loaf: Soak nuts in water overnight. Drain well. Transfer nuts to a food processor; add remaining ingredients and puree until chunky-smooth. Form mixture until a loaf; place in dehydrator and dehydrate 1 hour, until slightly firm.
2)    Prepare the sauce: Combine all ingredients in a food processor; puree until completely smooth.
3)    Assemble the loaf: Evenly spread sauce over dehydrated loaf. Dehydrate an additional 2 to 3 hours, until firm.

image: chispita_666