Name: Vegetarian Meatloaf
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: For the meatloaf: -; 1 large carrot, cut into 5 pieces -; 1 large yellow onion, peeled and quartered -; 1/2 pound white button or cremini mushrooms -; 3 large cloves garlic, peeled -; 1 packed cup fresh parsley, roughly chopped -; 1 tablespoon extra-virgin olive oil -; 1 1/2 teaspoons dried thyme -; 1 1/2 teaspoons kosher salt, divided -; 1/2 teaspoon freshly ground black pepper -; 1 1/2 pounds Beyond Meat or Impossible Foods ground beef -; 1 1/3 cups panko breadcrumbs -; 3 tablespoons tomato paste -; 1 egg -; For the glaze: -; 1/4 cup ketchup -; 1 teaspoon Worcestershire sauce -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Vegetarian Meatloaf

1. For the meatloaf: -

2. 1 large carrot, cut into 5 pieces -

3. 1 large yellow onion, peeled and quartered -

4. 1/2 pound white button or cremini mushrooms -

5. 3 large cloves garlic, peeled -

6. 1 packed cup fresh parsley, roughly chopped -

7. 1 tablespoon extra-virgin olive oil -

8. 1 1/2 teaspoons dried thyme -

9. 1 1/2 teaspoons kosher salt, divided -

10. 1/2 teaspoon freshly ground black pepper -

11. 1 1/2 pounds Beyond Meat or Impossible Foods ground beef -

12. 1 1/3 cups panko breadcrumbs -

13. 3 tablespoons tomato paste -

14. 1 egg -

15. For the glaze: -

16. 1/4 cup ketchup -

17. 1 teaspoon Worcestershire sauce -

How to cook deliciously - Vegetarian Meatloaf

1. Stage

Preheat the oven to 350°F.

2. Stage

Finely chop the vegetables: Put the carrot, onion, mushrooms, garlic, and parsley in a food processor fitted with a metal blade. Pulse to chop the vegetables into a tiny dice that looks a little like confetti (about 30 pulses). Stop and scrape down the sides as needed.

3. Stage

Cook the vegetables: Heat the olive oil in a large skillet over medium-high heat. Add the chopped vegetables, thyme, 1 teaspoon salt, and pepper and cook, stirring frequently, until the juices of the vegetables release and cook off, about 8 minutes. The mixture should look slightly moist but not wet and the pan should be dry.

4. Stage

Form the meatloaf: Transfer the cooked vegetables to a large bowl and let cool slightly. Add the vegetarian meat, remaining 1/2 teaspoon salt, panko breadcrumbs, tomato paste, and egg. Use your hands to mix the ingredients thoroughly until everything is evenly distributed.

5. Stage

Bake the meatloaf: Transfer the mixture to a 1-pound (9x5) loaf pan and press it gently to fill out the pan. Bake until the meatloaf is firm to the touch, about 50 minutes.

6. Stage

Add the glaze and finish cooking: In a small bowl, stir together the ketchup and Worcestershire sauce. Use the back of a spoon to spread it evenly over the top of the meatloaf. Return the meatloaf to the oven and bake to finish cooking the meatloaf and darken the glaze, another 15 minutes. Let the meatloaf cool for about 15 minutes. Serve by cutting slices directly from the pan—it’s a bit more crumbly than conventional meatloaf. Love the recipe? Leave us stars below!