Veggie Faux Meatloaf

Meatloaf is an amazing thing. Known as a working class delight in incorporates a cacophony of leftovers into one tasty dish. The concoction I created for my vegetarian boyfriend, now husband, sought to accomplish this same goal. When I created this recipe it was a time when I was constantly working toward winning his love via his tummy. Turns out I didn’t have to try so hard. But, I came up with lots of great recipes along the way – some of my most inventive, creative, and crowd pleasing. The Veggie Faux Meatloaf is great to serve to the whole family and will soothe the longing soul of new vegetarians craving their mother’s meatloaf. Alas, I no longer partake because it is far from gluten-free but it’s comfort food at its finest to feed the family.

It’s important that you use leftovers or things already in your cupboard to keep with the spirit of the loaf. You can see that’s what I did here with some leftover chopped onions, dregs of two different BBQ sauces, etc.

Veggie Faux Meatloaf

The thing that makes this really meatloafie is the faux ground beef. If you can’t find faux anywhere you can add rice that has been cooked in n0-chicken broth and an extra egg. This recipe makes about 1 loaf…I often have enough leftover to make a little cocotte single serving…you can also do all cocottes for a comfort food dinner party.

One roll veggie meat substitute

2 slices multi-grain bread

1/4 cup garlic croutons

1/4 cup chopped carrots

1/4 cup chopped celery

1/2 cup peas

1/2 cup corn

2 eggs

1 – 8oz can chopped stewed tomatoes, drained

1/4 cup chopped onions – whatever you have in the fridge

3 cloves garlic

1 tblsp. garlic salt

2 tsp. salt

1 tsp. chili powder

3 grinds of pepper

1 tsp. cumin

1 tsp. thyme

1/2 tsp. cayenne

1/3 cup catsup

1 tbsp. Worcestershire

Butter for prepping the pan


2 tbsp. ketchup

3 tbsp. BBQ sauce

1 tbsp. honey

1/4 cup red wine (perfect opportunity to use old wine)

2 tsp. chili powder, hot sauce, cumin

Before I start mixing all my ingredients together I make sure and preheat the oven to 375. Chop and prep your dry ingredients, put them in a large mixing – bread, croutons, celery, carrots, onions…add the spices and crushed garlic. With your hands break apart and sprinkle around the faux ground beef. Pour in the rest of the ingredients – corn, peas, tomatoes, eggs, Worcestershire,  and catsup. Take your mixing spoon and turn everything thoroughly until all the ingredients are one viscous mass.

Grease up your loaf pan or other vessels you will be using to cook your loaf. Scoop your mixture into the pan using a spatula, pat and smooth it into a dome.

Put your loaf into the oven and cook for 20 minutes. During this time prepare you sauce, in a measuring cup mix in your ketchup, BBQ sauce, red wine, chili powder, hot sauce, honey, and cumin. Whisk it up with a fork until smooth. Some of this will be baked on your loaf and some is for serving on the side as a dip.

After 20 minutes, remove the loaf from the oven. Using a spatula smooth a layer of sauce covering the top of the loaf. Put back in the oven and cook for another 30 minutes.

When it’s done remove and let cool for a good 15 minutes before you slice into it. I usually keep it in the pan and jiggle out the slices rather than try to remove the whole loaf. Serve with sour cream or Greek yogurt and some sauce. I also like to make a coleslaw to compliment it.

If making mini Veggie Faux Meatloaf in cocottes, pictured above, reduce the cook time by 10 minutes.


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