How I Make Vegan Meatloaf by a Doctor & Chef- Thanksgiving Recipes

egg

🥗Healthier: flaxseed meal

💰Cheaper: applesauce

Flaxseed meal is a great binder and lower in calories.

breadcrumbs

🥗Healthier: ground almonds

💰Cheaper: crushed crackers

Ground almonds add healthy fats while crushed crackers can be more economical.

ketchup

🥗Healthier: tomato paste

💰Cheaper: homemade tomato sauce

Tomato paste is lower in sugar and can enhance flavor.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free while coconut aminos offer a sweeter flavor.

Add leftover black bean mixture to a food processor.

Roughly chop bell peppers and add them to the food processor.

Add chopped onion and parsley to the food processor.

Add sun-dried tomatoes to the food processor.

Add nutritional yeast and paprika to the food processor.

Add onion powder and mushroom spicy rub to the food processor.

Process all ingredients in the food processor until creamy.

Transfer the mixture to a bowl and add black beans.

Mix everything together by hand, adding panko breadcrumbs if the mixture is too wet.

Season the mixture with salt, pepper, coconut aminos, and Dijon mustard.

Transfer the mixture to a parchment paper-lined loaf pan.

Cover the loaf pan with plastic wrap and refrigerate.

Preheat the oven to 350°F (175°C).

Remove the loaf from the fridge and place the loaf pan on a sheet pan.

Bake in the preheated oven for 45-50 minutes.

Prepare the glaze by mixing tomato paste, ketchup, mustard, coconut aminos, apple cider vinegar, and brown sugar in a bowl.

Season the glaze with garlic powder, onion powder, and mushroom spicy rub.

After 30 minutes of baking, remove the loaf from the oven and spread the glaze on top.

Return the loaf to the oven for an additional 10-15 minutes until the glaze caramelizes.

Let the meatloaf rest before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens